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Gourmet Seafood Cassolette recipe featuring shrimp and scallops in a creamy sauce.

Gourmet Seafood Cassolette

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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 345
Ingredients Method Notes

Ingredients
  

  • 1 lb Large Shrimp peeled/deveined
  • 1/2 lb Sea Scallops
  • 1/2 lb Cod or Halibut cut into 1-inch chunks
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Shallots finely minced
  • 3 cloves Garlic minced
  • 1/2 cup Dry White Wine
  • 1/2 cup Light Cream
  • 1 cup Cherry Tomatoes halved
  • 1 tsp Lemon Zest
  • 1/4 cup Grated Parmesan
  • Fresh Parsley and Thyme for garnish
  • Salt and Pepper to taste

Method
 

  1. Prep: Preheat oven to 400°F. Lightly grease four 8-oz ramekins or one medium baking dish with olive oil.
  2. Aromatics: Heat olive oil in a large skillet over medium heat. Add shallots and garlic; sauté for 3 minutes until fragrant.
  3. Deglaze: Add white wine to the skillet. Simmer for 3-4 minutes until reduced by half.
  4. Combine: Add shrimp, scallops, fish, and cherry tomatoes to the skillet. Stir gently for 1 minute just to coat.
  5. Sauce: Stir in the light cream, lemon zest, thyme, salt, and pepper. Remove from heat immediately.
  6. Bake: Divide the mixture into ramekins. Sprinkle with Parmesan. Bake for 12–15 minutes until the seafood is cooked and the top is golden.
  7. Serve: Garnish with fresh parsley and serve immediately with crusty bread.

Notes

  • Seafood Prep: Always pat shrimp and scallops completely dry with a paper towel before sautéing. This ensures a proper sear and prevents the sauce from becoming watery.
  • Wine Selection: Use a crisp, dry white wine like Sauvignon Blanc or Pinot Grigio. Avoid "Cooking Wine" as it contains high levels of salt that can ruin the delicate seafood flavor.
  • Vegetable Variations: For extra nutrients, stir in a handful of baby spinach or blanched asparagus tips right before transferring the mixture to the baking dish.
  • Don't Overcrowd: If using individual ramekins, ensure the seafood is in a single layer or only slightly overlapping to allow the heat to circulate evenly.
  • Make it Dairy-Free: Replace the light cream with full-fat coconut milk or a splash of unsweetened cashew cream for a Mediterranean-style dairy alternative.
  • Serving Tip: Serve immediately. Seafood continues to cook in the residual heat of the creamy sauce, so "resting" this dish is not recommended.