Gourmet Seafood Cassolette Delight
Gourmet Seafood Cassolette Delight
Ingredients:
½ lb shrimp (peeled and deveined)
½ lb scallops (muscle removed)
½ lb lump crab meat (picked over for shells)
3 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
2 tbsp butter
2 tbsp all-purpose flour
1 cup seafood stock (or fish stock)
½ cup dry white wine
½ cup heavy cream
1 tsp Dijon mustard
1 tbsp chopped fresh parsley
½ cup grated Gruyère or Swiss cheese (optional, for topping)
½ cup panko breadcrumbs (optional, for topping)
Instructions:
Preheat oven to 375°F (190°C).
Sauté aromatics:
In a large skillet over medium heat, heat the olive oil.
Add the shallot and garlic; sauté until soft and fragrant (about 2 minutes).
Add seafood:
Add the shrimp and scallops to the pan.
Season with salt and pepper.
Cook for 3–4 minutes until just turning opaque (don’t overcook; they’ll finish in the oven).
Gently fold in the crab meat and remove from heat.
Make the sauce:
In a separate saucepan, melt the butter over medium heat.
Whisk in the flour to form a roux and cook for 1 minute.
Gradually whisk in the seafood stock and white wine.
Simmer for 3–5 minutes until slightly thickened.
Stir in the heavy cream and Dijon mustard.
Simmer another 2 minutes, then remove from heat and stir in parsley.
Combine:
Pour the sauce over the seafood mixture and gently mix to coat.
Assemble casseroles:
Divide the mixture into individual cassolette dishes or use a medium-sized baking dish.
If using, sprinkle with Gruyère cheese and panko breadcrumbs.
Bake:
Bake for 12–15 minutes, or until bubbly and golden on top.
Optional: Broil for 1–2 minutes at the end for extra browning.
Serve hot, garnished with additional parsley and a wedge of lemon if desired.
