Perfect! Here’s a gourmet seafood cassolette recipe that serves 4 as an elegant starter or 2 as a main course. I’ve made it detailed so it’s foolproof but still classy.
Gourmet Seafood Cassolette
Ingredients
Seafood:
- 6 large scallops, cleaned
- 6 medium shrimp, peeled and deveined
- 6 oz (170 g) lobster or crab meat (optional: can substitute with more shrimp/scallops)
- 4 small mussels or clams, cooked and shelled (optional)
Sauce:
- 3 tbsp unsalted butter
- 1 small shallot, finely minced
- 1 clove garlic, minced
- ½ cup (120 ml) dry white wine
- ¾ cup (180 ml) heavy cream
- ½ tsp Dijon mustard
- ½ tsp lemon zest
- 1 tsp fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tbsp fresh chopped parsley
- ½ tsp chopped fresh tarragon (optional)
Topping:
- ¼ cup (25 g) breadcrumbs
- 2 tbsp grated Parmesan or Gruyère
- 1 tsp melted butter
To serve:
- Lemon wedges and fresh herbs
Instructions
1. Prep the seafood
- Pat scallops and shrimp dry.
- In a hot skillet, sear scallops 1–2 minutes per side until lightly golden.
- Quickly sauté shrimp until just pink (about 1–2 minutes per side).
- Set all seafood aside.
2. Make the sauce
- In the same skillet, melt butter over medium heat.
- Add shallots and garlic; sauté 1–2 minutes until soft and fragrant.
- Pour in white wine and let it reduce by half.
- Stir in cream, Dijon mustard, lemon zest, and lemon juice. Simmer gently for 2–3 minutes until slightly thickened.
- Season with salt, pepper, parsley, and tarragon.
3. Combine seafood and sauce
- Add the scallops, shrimp, lobster/crab meat, and mussels into the sauce.
- Stir gently to coat all seafood. Remove from heat.
4. Assemble the cassolette
- Preheat oven to 375°F (190°C).
- Spoon the seafood and sauce mixture into 4 small ovenproof cassolette dishes or ramekins.
- In a small bowl, mix breadcrumbs, grated cheese, and melted butter. Sprinkle over each cassolette.
5. Bake
- Bake in preheated oven for 10–12 minutes until the topping is golden and the sauce is bubbling.
6. Serve
- Serve immediately with lemon wedges and a sprinkle of fresh herbs. Pair with a crisp white wine like Sauvignon Blanc or Chablis.
This dish is creamy, luxurious, and packed with fresh seafood flavor. The breadcrumb-cheese topping adds a satisfying golden crunch.
If you want, I can also suggest a lighter, more refined version that feels ultra-fancy but avoids the heavy cream—perfect for an elegant dinner party. Do you want me to do that too?
