Description
This elegant seafood cassolette features a medley of shrimp, scallops, and lump crab meat, enveloped in a creamy, flavorful sauce and baked to perfection. Ideal for special occasions or a luxurious meal at home.
Ingredients
Scale
For the Seafood:
- 1/2 lb (225g) shrimp, peeled and deveined
- 1/2 lb (225g) scallops
- 1/2 lb (225g) lump crab meat
- 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)
For the Sauce:
- 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
For the 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:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped shallot and minced garlic, sautéing for 1-2 minutes until fragrant.
- Add the shrimp, scallops, and lump crab meat to the skillet. Season with salt, black pepper, and red pepper flakes (if using).
- Cook for 2-3 minutes until the shrimp turn pink and the scallops are slightly opaque. Remove from heat and set aside.
- Prepare the Sauce:
- In the same skillet, melt the butter over medium heat.
- Stir in the flour and cook for 1 minute until lightly golden.
- Slowly whisk in the white wine, allowing it to simmer for 1-2 minutes.
- Add the seafood stock and heavy cream, whisking until the mixture is smooth.
- Stir in the grated cheese, Dijon mustard, lemon juice, and chopped parsley. Cook until the sauce thickens, about 2 minutes.
- Assemble and Bake:
- Preheat your oven to 375°F (190°C).
- Divide the seafood mixture evenly among 4-6 individual ramekins or a single baking dish.
- In a small bowl, combine the panko breadcrumbs, grated cheese, and melted butter.
- Sprinkle the breadcrumb mixture evenly over the seafood in each ramekin.
- Place the ramekins on a baking sheet and bake for 15-20 minutes, or until the topping is golden brown and the sauce is bubbling.
Notes
- For added flavor, you can incorporate a splash of brandy or cognac into the sauce.
- Serve with a crisp white wine, such as Chardonnay or Sauvignon Blanc, to complement the dish.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French