Seafood Lovers’ Dream: Gourmet Cassolette Recipe

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Description

This gourmet seafood cassolette is a French-inspired dish that brings together perfectly seared scallops in a velvety mushroom and cream sauce. Rich, buttery, and aromatic with fresh herbs, it’s a restaurant-worthy recipe that’s surprisingly simple to make at home. Serve it with crusty bread, rice, or pasta to soak up every drop of the luscious sauce.

Ingredients For Seafood Lovers’ Dream: Gourmet Cassolette Recipe

  • Scallops – 1 lb (about 12 large sea scallops, patted dry)

  • Mushrooms – 2 cups, sliced (button or cremini work best)

  • Butter – 3 tbsp (divided)

  • Olive oil – 1 tbsp

  • Garlic – 3 cloves, minced

  • Shallot – 1 medium, finely chopped

  • Dry white wine – ½ cup

  • Heavy cream – 1 cup

  • Chicken or seafood stock – ½ cup

  • Parmesan cheese – ¼ cup, grated (optional for extra richness)

  • Fresh parsley – 2 tbsp, chopped

  • Salt & pepper – to taste

Instructions

  1. Prepare the Scallops

    • Pat scallops dry with paper towels. Season lightly with salt and pepper.

  2. Sear the Scallops

    • Heat 1 tbsp butter and 1 tbsp olive oil in a skillet over medium-high heat.

    • Place scallops in the pan without overcrowding. Sear for 2 minutes per side until golden-brown crust forms. Remove and set aside.

  3. Make the Sauce

    • In the same pan, add remaining butter. Sauté shallot and garlic until fragrant.

    • Add mushrooms and cook until golden. Season lightly.

    • Deglaze with white wine, scraping up browned bits. Let it reduce by half.

    • Stir in stock and cream. Let simmer gently until sauce thickens.

    • Stir in parmesan if using.

  4. Combine & Finish

    • Return scallops to the pan, spoon sauce over them, and cook for 1–2 minutes until just warmed through.

    • Sprinkle with parsley before serving.

Notes

  • Do not overcook scallops; they should be slightly translucent in the center.

  • For extra depth, add a splash of cognac or sherry before adding cream.

  • Pair with a crisp white wine like Sauvignon Blanc or Chardonnay.

Tips

  • Pat scallops very dry for the perfect sear.

  • Use a stainless steel or cast-iron skillet for best caramelization.

  • If sauce becomes too thick, loosen it with a splash of stock or wine.

  • You can substitute shrimp or lobster for variation.

Serving Suggestions

  • Serve over linguine, risotto, or mashed potatoes.

  • Pair with a green salad and crusty French baguette.

Nutritional Info (per serving, approx.)

  • Calories: 420

  • Protein: 25g

  • Fat: 28g

  • Carbohydrates: 9g

  • Fiber: 1g

  • Sugars: 2g

  • Sodium: 480mg

Benefits

  • High Protein: Scallops are lean and packed with protein.

  • Omega-3s: Supports heart health and brain function.

  • Rich in Vitamins & Minerals: Provides B12, magnesium, and selenium.

  • Elegant & Light: Gourmet yet not overly heavy.

Q&A

Q: Can I make this ahead of time?
A: The sauce can be made in advance, but scallops should be seared fresh for best flavor and texture.

Q: What mushrooms work best?
A: Cremini, button, or wild mushrooms like chanterelles work beautifully.

Q: Can I make it dairy-free?
A: Yes! Substitute coconut cream for heavy cream and olive oil for butter.

Q: What’s the best side dish?
A: Risotto, buttered noodles, or crusty bread to soak up the sauce.

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