Here’s a refined and indulgent recipe for a Gourmet Seafood Cassolette Delight — a rich, creamy French-style seafood medley baked with a crisp topping. Perfect for an elegant dinner or a special occasion.
🦞 Gourmet Seafood Cassolette Delight
📝 Ingredients (Serves 4):
Seafood Mix:
-
8 large sea scallops, halved
-
8 large shrimp, peeled and deveined
-
4 oz cooked lobster meat (or crab meat)
-
6 oz firm white fish (cod, halibut), cut into chunks
-
Salt & white pepper, to taste
Aromatics & Base:
-
2 tbsp unsalted butter
-
1 shallot, finely minced
-
1 garlic clove, minced
-
1/4 cup dry white wine (e.g. Sauvignon Blanc)
-
1/4 cup fish or seafood stock (or chicken broth)
Creamy Sauce:
-
2 tbsp butter
-
2 tbsp all-purpose flour
-
1/2 cup heavy cream
-
1/2 cup milk
-
1/2 tsp Dijon mustard
-
1/4 tsp nutmeg
-
Salt and pepper, to taste
Topping:
-
1/2 cup grated Gruyère or Emmental cheese
-
1/2 cup fresh breadcrumbs (panko or homemade)
-
1 tbsp melted butter
-
Chopped fresh parsley (for garnish)
-
Optional: squeeze of fresh lemon juice
👩🍳 Instructions:
1. Prepare Seafood:
-
Lightly season seafood with salt and white pepper.
-
In a skillet, melt 2 tbsp butter over medium heat. Sauté shallots and garlic until fragrant (1–2 minutes).
-
Add seafood and sauté briefly (just 2–3 minutes). Don’t fully cook — just sear.
-
Deglaze with white wine and stock. Simmer for 1–2 minutes. Remove seafood and set aside. Reserve the liquid.
2. Make Cream Sauce:
-
In a saucepan, melt 2 tbsp butter over medium heat. Stir in flour and cook for 1–2 minutes (don’t brown).
-
Slowly whisk in reserved seafood liquid, cream, and milk. Simmer until thickened (about 4–5 minutes).
-
Stir in mustard, nutmeg, salt, and pepper. Taste and adjust seasoning.
3. Assemble Cassolettes:
-
Preheat oven to 375°F (190°C).
-
Divide seafood evenly among 4 small gratin dishes or ramekins.
-
Pour cream sauce over seafood.
-
In a small bowl, mix breadcrumbs, cheese, and melted butter. Sprinkle over the top.
4. Bake:
-
Bake uncovered for 15–20 minutes, until golden and bubbling.
-
Broil for 1–2 minutes at the end for extra crisp top (optional).
5. Finish & Serve:
-
Garnish with fresh parsley and a touch of lemon juice.
-
Serve hot with crusty French bread, a light salad, or over rice/pasta.