Gourmet Seafood Cassolette Delight

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Description

A rich and elegant French-inspired dish, Gourmet Seafood Cassolette Delight combines tender shrimp, scallops, and white fish in a velvety cream sauce infused with white wine, garlic, and herbs. Baked to perfection with a golden cheesy crust, this luxurious casserole delivers restaurant-quality flavor in every spoonful — perfect for special dinners or when you simply crave something indulgent yet comforting.

Ingredients For Gourmet Seafood Cassolette Delight

Seafood & Base

  • 250g (9 oz) shrimp, peeled and deveined

  • 250g (9 oz) scallops, cleaned

  • 200g (7 oz) firm white fish (like cod, haddock, or halibut), cubed

  • 2 tbsp butter

  • 2 cloves garlic, minced

  • 1 small onion, finely chopped

  • ½ cup dry white wine

  • 1 cup heavy cream

  • ½ cup seafood or fish stock

  • 1 tbsp flour (for thickening)

  • 1 tsp Dijon mustard

  • 1 tbsp lemon juice

  • Salt and black pepper, to taste

  • 1 tbsp fresh parsley, chopped

Topping

  • ½ cup shredded Gruyère or Parmesan cheese

  • ½ cup breadcrumbs (preferably panko for crunch)

  • 1 tbsp melted butter

  • Fresh herbs, for garnish

Instructions

  1. Prepare the Seafood:
    Lightly season the shrimp, scallops, and fish with salt and pepper. Set aside.

  2. Make the Cream Sauce:
    In a large skillet, melt butter over medium heat. Add onion and garlic; sauté until fragrant and translucent.
    Stir in the flour and cook for 1 minute. Slowly pour in white wine, stirring constantly until slightly thickened.
    Add seafood stock and cream; simmer for 3–4 minutes until smooth and creamy.

  3. Flavor Boost:
    Mix in Dijon mustard, lemon juice, and chopped parsley. Adjust salt and pepper to taste.

  4. Combine & Assemble:
    Add seafood into the sauce and gently mix. Transfer mixture into individual ramekins or a baking dish.

  5. Add Topping:
    Combine breadcrumbs, melted butter, and cheese. Sprinkle over the seafood mixture.

  6. Bake:
    Preheat oven to 400°F (200°C). Bake for 10–15 minutes or until the top is golden brown and bubbly.

  7. Serve:
    Garnish with fresh herbs and serve hot with crusty bread or rice pilaf.

Notes

  • You can substitute seafood with lobster, crab, or even salmon for variation.

  • Avoid overcooking the seafood before baking — it continues to cook in the oven.

  • Use freshly grated cheese for the best melt and flavor.

Tips

  • For a lighter version, replace heavy cream with half-and-half or coconut cream.

  • Add a pinch of paprika or cayenne for a gentle kick.

  • Make ahead: Prepare the sauce and seafood mixture, refrigerate, then bake before serving.

Servings

🍽️ Serves 4

Nutritional Information (Per Serving)

  • Calories: ~420 kcal

  • Protein: 35g

  • Fat: 25g

  • Carbohydrates: 9g

  • Fiber: 0.5g

  • Sodium: 580mg

  • Sugars: 2g

Benefits

  • 🦐 High in Lean Protein: Excellent source of omega-3 fatty acids for heart and brain health.

  • 🧀 Rich in Calcium & Vitamin D: Thanks to the cheese and cream components.

  • 🌿 Nutrient-Dense: Includes fresh herbs and lemon for antioxidants and vitamin C.

  • 💪 Energizing Meal: Balanced fats and protein provide lasting satiety.

Q&A

Q: Can I use frozen seafood?
A: Yes, but ensure it’s completely thawed and patted dry before cooking to avoid excess liquid.

Q: What wine works best?
A: A dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay enhances the sauce beautifully.

Q: Can I make it without cheese?
A: Absolutely! Simply omit the cheese and top with herbed breadcrumbs for a dairy-light version.

Q: What side dishes pair well with this cassolette?
A: Serve with garlic bread, mashed potatoes, steamed asparagus, or a crisp green salad.

Q: Can I make it ahead for a dinner party?
A: Yes — assemble it up to a day ahead, cover tightly, refrigerate, and bake just before serving.

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