If you’re craving a dish that feels both indulgent and comforting, this Gourmet Seafood Cassolette Recipe is about to become your new favorite. Brimming with succulent shrimp, tender scallops, and sweet lump crab meat, all bathed in a luxuriously creamy, cheesy sauce, this recipe beautifully marries rich flavors with delicate textures. It’s an elegant dish perfect for dinner parties or a special family meal, where each bite brings the essence of the sea right to your table in the most irresistible way.
Ingredients You’ll Need
The magic of this Gourmet Seafood Cassolette Recipe lies in its straightforward ingredients, each carefully chosen to build layers of flavor, texture, and vibrant color. From fresh seafood to rich cheeses and aromatic herbs, every component plays an essential role in making this dish both special and approachable.
- Shrimp (1/2 lb or 225g): Peeled and deveined, these juicy gems add a sweet, tender bite to the cassolette.
- Scallops (1/2 lb or 225g): Their delicate texture perfectly complements the other seafood, offering subtle sweetness.
- Lump crab meat (1/2 lb or 225g): Provides a luscious, flaky dimension that enhances the seafood medley.
- Olive oil (3 tablespoons or 45ml): For sautéing shallots and garlic, this brings a fruity richness.
- Shallot (1, finely chopped): Adds mild onion flavor that melts into the sauce beautifully.
- Garlic (2 cloves, minced): Gives an aromatic punch that lifts every bite.
- Salt (1/2 teaspoon): Enhances all the natural flavors without overpowering them.
- Black pepper (1/4 teaspoon): Adds a gentle kind of warmth and spice.
- Red pepper flakes (1/4 teaspoon, optional): For just a touch of heat, if you like a bit of kick.
- Unsalted butter (4 tablespoons total): Divided between cooking and topping for a creamy finish and crunchy top.
- All-purpose flour (2 tablespoons or 15g): To thicken the luscious sauce that binds everything together.
- Dry white wine (1/2 cup or 120ml): Adds acidity and subtle fruit undertones that balance the richness.
- Seafood or fish stock (1 cup or 240ml): Provides a depth of savory taste enhancing the seafood essence.
- Heavy cream (1/2 cup or 120ml): Creates the silky, indulgent sauce you’ll want to savor.
- Gruyère or Parmesan cheese (1/2 cup grated plus 1/4 cup for topping): For a nutty, melty, golden crust that’s irresistible.
- Dijon mustard (1/2 teaspoon): Adds a subtle tang that brightens up the dish.
- Fresh lemon juice (1 tablespoon or 15ml): Injects fresh acidity to enliven flavors.
- Fresh parsley (1 tablespoon chopped): Adds color and a fresh herbaceous note.
- Panko breadcrumbs (1/2 cup or 50g): For a crunchy, golden topping that contrasts perfectly with the creamy interior.
How to Make Gourmet Seafood Cassolette Recipe
Step 1: Sauté Aromatics
Start by heating olive oil in a skillet over medium heat, then add the finely chopped shallot and minced garlic. Cook them gently for 1-2 minutes until fragrant but not browned—this is the aromatic foundation of your dish, awakening your senses with mild sweetness and savory depth.
Step 2: Cook the Seafood
Next, toss in the peeled shrimp, scallops, and lump crab meat, seasoning with salt, black pepper, and red pepper flakes if you want a little heat. Cook for just 2-3 minutes until the shrimp blush pink and the scallops turn slightly opaque—this step prevents overcooking and keeps the seafood tender and juicy. Once cooked, remove the mixture from heat and set aside.
Step 3: Make the Sauce Base
In the same skillet, melt 2 tablespoons of unsalted butter, then stir in the all-purpose flour. Cook the roux for about 1 minute until it turns lightly golden; this step is crucial for that rich, velvety texture. Gradually whisk in the dry white wine, letting it simmer for 1-2 minutes to reduce the alcohol and concentrate the flavors.
Step 4: Build the Creamy Sauce
Now pour in the seafood stock and heavy cream, whisking constantly to keep the sauce smooth and lump-free. Stir in the grated Gruyère or Parmesan cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Allow the sauce to thicken for about 2 minutes, creating a luscious, cheesy bath for the seafood that’s brightened by the lemon and herbs.
Step 5: Assemble and Bake
Return the seafood to the skillet, folding it gently into the creamy sauce. Divide the mixture evenly among 4 to 6 individual ramekins or pour into a single baking dish. In a small bowl, mix panko breadcrumbs with the remaining grated cheese and melted butter, then sprinkle this golden topping generously over the seafood.
Step 6: Bake to Perfection
Place the ramekins on a baking sheet and bake in a preheated oven for 15-20 minutes until the topping is beautifully golden brown and the sauce bubbles merrily underneath. This finishing touch adds a crispy, flavorful crust that contrasts wonderfully with the creamy seafood underneath.
How to Serve Gourmet Seafood Cassolette Recipe
Garnishes
Fresh herbs like chopped parsley or chives sprinkled over each cassolette add a burst of color and freshness, enhancing the dish’s vibrant seafood flavors. A thin twist of lemon zest or a small wedge of lemon on the side can also lift the flavors just before digging in.
Side Dishes
Serve alongside light, crisp salads or steamed green vegetables like asparagus or green beans to balance the richness of the cassolette. Warm, crusty bread or garlic baguette slices are perfect for mopping up every last bit of that heavenly sauce.
Creative Ways to Present
For an elegant touch, serve the dish in individual mini gratin dishes or rustic ceramic pots to make every guest feel pampered. You can even craft mini versions as appetizers for parties by using small ramekins or even oven-safe espresso cups.
Make Ahead and Storage
Storing Leftovers
Your Gourmet Seafood Cassolette Recipe can be stored in an airtight container in the refrigerator for up to two days. The sauce may thicken upon cooling; simply reheat gently to restore its creamy texture.
Freezing
While this dish is best enjoyed fresh for optimal texture, you can freeze it in airtight containers. For freezing, avoid baking first—assemble and freeze the unbaked cassolette, then bake from frozen adding a few extra minutes to cook time.
Reheating
To reheat leftovers, use a low oven setting or microwave on medium power to avoid drying out the seafood. Adding a splash of cream or stock while reheating can help revive the sauce’s silky consistency.
FAQs
Can I use other types of seafood in this cassolette?
Absolutely! This Gourmet Seafood Cassolette Recipe is flexible. You can swap or add lobster, mussels, clams, or firm fish fillets depending on what you have or prefer.
What wine pairs well with this recipe?
A crisp, dry white wine like Sauvignon Blanc, Chardonnay, or a light Pinot Grigio complements the creamy sauce and seafood flavors beautifully without overpowering them.
Is this recipe gluten-free?
The recipe uses all-purpose flour and panko breadcrumbs, which contain gluten. However, you can replace them with gluten-free flour and breadcrumbs to make a gluten-free version.
Can I prepare the seafood ahead of time?
It’s best to cook the seafood fresh right before assembling the cassolette for optimal texture and flavor, but you can chop and prep all other ingredients a day in advance to save time.
How spicy is the dish with the red pepper flakes?
The red pepper flakes add just a gentle warmth. If you prefer no spice or more heat, adjust the amount according to your taste or omit altogether for a milder dish.
Final Thoughts
This Gourmet Seafood Cassolette Recipe is truly a treasure in the kitchen—comforting yet elegant, rich yet fresh. It’s perfect for sharing with loved ones or treating yourself to a special meal that celebrates seafood in all its glory. Once you try it, I promise this recipe will make frequent appearances on your dinner table, bringing smiles and satisfied sighs with every bite. Enjoy every spoonful of this luxurious seafood delight!
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Gourmet Seafood Cassolette Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
This Gourmet Seafood Cassolette is a rich and flavorful baked seafood dish featuring a medley of shrimp, scallops, and lump crab meat in a creamy, cheesy white wine sauce. Topped with a crisp golden panko and cheese crust, it’s an elegant yet approachable meal perfect for special occasions or a luxurious dinner at home.
Ingredients
Seafood
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) scallops
- 1/2 lb (225g) lump crab meat
Sauce and Seasonings
- 3 tablespoons (45ml) olive oil
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 2 tablespoons (30g) unsalted butter
- 2 tablespoons (15g) all-purpose flour
- 1/2 cup (120ml) dry white wine
- 1 cup (240ml) seafood or fish stock
- 1/2 cup (120ml) heavy cream
- 1/2 cup (50g) grated Gruyère or Parmesan cheese
- 1/2 teaspoon Dijon mustard
- 1 tablespoon (15ml) fresh lemon juice
- 1 tablespoon (15g) fresh parsley, chopped
Topping
- 1/2 cup (50g) panko breadcrumbs
- 1/4 cup (25g) grated cheese (Gruyère or Parmesan)
- 2 tablespoons (30g) unsalted butter, melted
Instructions
- Prepare the seafood: Heat olive oil in a large skillet over medium heat. Add chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant and translucent.
- Cook the seafood: Add the shrimp, scallops, and lump crab meat to the skillet. Season with salt, black pepper, and red pepper flakes if desired. Cook for 2-3 minutes until the shrimp turn pink and the scallops become slightly opaque. Remove from heat and set aside.
- Make the roux: In the same skillet, add unsalted butter and melt over medium heat. Stir in the flour and cook for about 1 minute until it turns lightly golden, forming a roux.
- Add liquids: Slowly whisk in the dry white wine, letting it simmer for 1-2 minutes to reduce slightly and cook out the alcohol.
- Finish sauce: Pour in the seafood stock and heavy cream, whisking continuously until the sauce is smooth. Stir in grated cheese, Dijon mustard, fresh lemon juice, and chopped parsley. Cook the sauce over medium heat until it thickens, approximately 2 minutes.
- Combine seafood and sauce: Return the cooked seafood to the sauce, stirring gently to incorporate everything evenly. Remove from heat.
- Prepare for baking: Divide the seafood mixture evenly among 4-6 individual ramekins or into a single baking dish, depending on preference.
- Make the breadcrumb topping: In a small bowl, combine panko breadcrumbs, grated cheese, and melted butter. Mix to coat the crumbs evenly.
- Top the cassolette: Sprinkle the breadcrumb mixture evenly over each ramekin or the baking dish to create a crunchy topping.
- Bake: Place the ramekins on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until the topping is golden brown and the sauce is bubbling.
Notes
- Use fresh seafood for the best flavor and texture.
- If dry white wine is unavailable, a seafood or chicken broth substitute can be used for a non-alcoholic option.
- Make sure not to overcook seafood initially to prevent toughness, as it will continue cooking during baking.
- Gruyère cheese adds a nutty flavor, but Parmesan is a suitable alternative.
- The breadcrumb topping can be customized with herbs like thyme or rosemary for added aroma.
