Seafood Cassolette

A Seafood Cassolette is a decadent French-inspired dish featuring seafood (like shrimp, scallops, or fish) baked in a creamy, often wine-infused sauce — sometimes topped with breadcrumbs or cheese. It’s elegant yet comforting, perfect for a dinner party or romantic dinner.

🐚 Seafood Cassolette Recipe (French-Style)

🍤 Ingredients:

Seafood (choose a mix):

8 oz shrimp (peeled and deveined)
8 oz scallops
6 oz firm white fish (like cod, halibut, or haddock), cubed
1/2 cup cooked mussels or clams (optional)

For the sauce:

2 tbsp butter
1 small shallot or 1/4 onion, finely minced
2 garlic cloves, minced
2 tbsp all-purpose flour
1/2 cup dry white wine
1 cup seafood or fish stock (or chicken stock)
1/2 cup heavy cream or crème fraîche
1 tsp Dijon mustard (optional, for depth)
Salt and white pepper to taste
1 tsp lemon juice
1 tbsp chopped fresh parsley or tarragon

Topping (optional but classic):

1/2 cup grated Gruyère or Swiss cheese
1/4 cup breadcrumbs (preferably fresh)
1 tbsp melted butter (for the breadcrumbs)

🔥 Instructions:

1. Preheat oven to 375°F (190°C)

2. Make the base sauce:

In a saucepan, melt butter over medium heat.
Add shallot/onion and garlic. Sauté until soft and fragrant (2–3 minutes).
Stir in the flour and cook for 1–2 minutes to form a roux (should look like wet sand).
Slowly whisk in white wine, then the seafood stock. Simmer 3–4 minutes until slightly thickened.
Stir in cream, mustard (if using), lemon juice, salt, pepper, and herbs.
Simmer for another 2–3 minutes. Taste and adjust seasoning.

3. Prepare seafood:

Lightly season seafood with salt and pepper.
You can quickly sear the shrimp/scallops in a pan for 1 minute per side (optional for extra flavor), or just use them raw — they’ll cook in the oven.

4. Assemble the cassolette:

Place the raw (or lightly seared) seafood in individual ramekins or a shallow baking dish.
Pour the warm sauce over the seafood, gently mix.
Top with cheese and breadcrumbs (tossed in a little melted butter).

5. Bake:

Bake uncovered for 15–18 minutes, or until bubbling and golden on top.
Broil for 1–2 minutes at the end if you want extra browning on top.

🍽️ Serving Suggestions:

Serve with crusty baguette, buttered noodles, or rice pilaf
Add a green salad or steamed asparagus on the side
Pairs beautifully with a glass of Chardonnay or Sauvignon Blanc

🧑‍🍳 Tips:

Don’t overbake — seafood becomes rubbery if overcooked.
Add mushrooms or leeks sautéed in butter for an earthy note.
For a luxurious twist, add a splash of brandy or a touch of saffron to the sauce.