Gourmet seafood cassolette (Page 1 ) | April 19, 2025

Ingredients:

For the Seafood:

½ lb shrimp (peeled, deveined)

½ lb scallops (cut into halves if large)

½ lb lump crab meat (or lobster meat)

3 tbsp olive oil

1 shallot, finely chopped

2 cloves garlic, minced

½ tsp salt

¼ tsp black pepper

¼ tsp red pepper flakes (optional)

For the Sauce:

2 tbsp olive oil

2 tbsp all-purpose flour (or almond flour for low-carb)

½ cup dry white wine

1 cup seafood or fish stock

½ cup heavy cream

½ cup grated Gruyere or Parmesan cheese

½ tsp Dijon mustard

1 tbsp lemon juice

1 tbsp fresh parsley, chopped

For the Topping:

½ cup panko breadcrumbs (or crushed pork rinds for keto)

¼ cup grated Gruyere or Parmesan cheese

Instructions:

1. Prepare the Seafood:

1. Heat olive oil in a skillet over medium heat.

2. Add shallots and garlic, saute for 1-2 minutes until fragrant.

3. Add shrimp, scallops, and crab; season with salt, black pepper, and red pepper flakes.

4. Cook for 2-3 minutes until shrimp turn pink and scallops are slightly opaque.

5. Remove from heat and set aside.

1. In the same pan, melt butter over medium heat.

2. Stir in flour and cook for 1 minute until lightly golden.

3. Slowly whisk in white wine and let it simmer for 1-2 minutes.

4. Add seafood stock, followed by heavy cream, whisking until smooth.

5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).

6. Return the cooked seafood to the sauce, gently mixing to coat.

3. Assemble & Bake:

1. Preheat oven to 375°F (190°C).

2. Divide the mixture into 4-6 individual ramekins or a baking dish.

3. In a small bowl, mix panko breadcrumbs, cheese, and melted butter.

4. Sprinkle evenly over the cassolette.

5. Bake for 12-15 minutes, until the topping is golden and crispy.

6. Garnish with fresh parsley and serve hot.

Nutritional Information 

Calories: ~420 kcal

Protein: ~35g

Carbohydrates: ~10g

Fat: ~28g

Saturated Fat: ~14g

Fiber: ~1g

Sugar: ~2g

Sodium: ~650mg

Notes & Tips

Make It Extra Creamy: Add ¼ cup mascarpone or cream cheese for an ultra-rich texture.

Seafood Substitutes: Use lobster, mussels, or firm white fish like cod or halibut.

Low-Carb Option: Replace flour with almond flour and panko with crushed pork rinds.

No Wine? Use extra seafood stock or chicken broth instead.

Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.

This Gourmet Seafood Cassolette is a luxurious, creamy dish that brings a taste of fine dining to your home. Serve it with crusty bread, a side salad, or over pasta for a truly indulgent experience!

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