Instructions
1. Prepare the Seafood:
1. Heat olive oil in a skillet over medium heat.
2. Add shallots and garlic, saute for 1-2 minutes until fragrant.
3. Add shrimp, scallops, and crab; season with salt, black pepper, and red pepper flakes.
4. Cook for 2-3 minutes until shrimp turn pink and scallops are slightly opaque.
5. Remove from heat and set aside.
1. In the same pan, melt butter over medium heat.
2. Stir in flour and cook for 1 minute until lightly golden.
3. Slowly whisk in white wine and let it simmer for 1-2 minutes.
4. Add seafood stock, followed by heavy cream, whisking until smooth.
5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).
6. Return the cooked seafood to the sauce, gently mixing to coat.
3. Assemble & Bake:
1. Preheat oven to 375°F (190°C).
2. Divide the mixture into 4-6 individual ramekins or a baking dish.
3. In a small bowl, mix panko breadcrumbs, cheese, and melted butter.
4. Sprinkle evenly over the cassolette.
5. Bake for 12-15 minutes, until the topping is golden and crispy.
6. Garnish with fresh parsley and serve hot.
Conclusion
This seafood cassolette is a beautiful example of how simple ingredients can come together to create something truly memorable. The combination of tender seafood, creamy sauce, and crisp topping offers a satisfying contrast in every bite, making it a dish that feels indulgent yet balanced. Whether you serve it as a main course or as part of a larger spread, it’s guaranteed to impress.
One of the best things about this recipe is its versatility. You can easily adapt it based on what seafood you have available or adjust the richness to suit your preferences. It pairs wonderfully with crusty bread, a light salad, or roasted vegetables, making it easy to build a complete meal around it.
If you’re looking for a dish that feels special without being overly complicated, this seafood cassolette is an excellent choice. It brings classic flavors, comforting textures, and an elegant presentation together in a way that never goes out of style. Once you try it, it’s likely to become a
