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A close-up view of the creamy seafood bake, showing tender shrimp and flaky fish in a rich white wine sauce before being topped and broiled.
FL Recipes

Seafood Cassolette: A Rich & Creamy French Classic

This Seafood Cassolette recipe features a decadent mix of shrimp, scallops, and fish in a creamy white wine sauce. Topped with crispy Parmesan breadcrumbs, this elegant French dish is ready in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: French
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 tbsp Unsalted Butter divided
  • 1 Shallot finely minced
  • 2 cloves Garlic finely minced
  • 2 tbsp All-Purpose Flour
  • 0.5 cup Dry White Wine e.g., Sauvignon Blanc
  • 1 cup Heavy Cream
  • 1 tsp Dijon Mustard
  • 0.5 lb Large Shrimp peeled and deveined
  • 0.5 lb Sea Scallops patted dry
  • 0.5 lb Firm White Fish (Cod or Haddock) cut into 1-inch cubes
  • 0.5 cup Panko Breadcrumbs
  • 0.25 cup Parmesan Cheese freshly grated
  • 2 tbsp Fresh Parsley chopped
  • Salt and Black Pepper to taste

Equipment

  • 1 Large Skillet
  • 4 Oven-safe ramekins
  • 1 Baking Sheet

Method
 

  1. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the minced shallot and garlic and cook until softened and fragrant, about 2-3 minutes.
  2. Sprinkle the flour over the aromatics, stirring for 1 minute. Slowly whisk in the white wine, simmering for 2 minutes to reduce. Reduce heat to low, then whisk in the heavy cream and Dijon mustard. Season with salt and pepper and simmer until thickened.
  3. Add the cubed fish, shrimp, and scallops to the simmering sauce. Stir gently and cook for 3-5 minutes, until the seafood is just cooked through. Do not overcook.
  4. Preheat the broiler. In a small bowl, combine Panko breadcrumbs, grated Parmesan, and 2 tablespoons of melted butter. Divide the seafood mixture among four oven-safe ramekins. Sprinkle the breadcrumb mixture over the top of each.
  5. Place ramekins on a baking sheet and broil for 2-4 minutes, watching closely, until the topping is golden brown and bubbly. Garnish with fresh parsley and serve immediately.

Nutrition

Calories: 650kcalProtein: 38gFat: 45gFiber: 1g

Notes

Tip 1: Ensure all seafood is patted very dry before adding it to the sauce to prevent it from becoming watery.
Tip 2: Watch the cassolettes very carefully under the broiler, as the breadcrumb topping can go from golden to burnt in seconds.
Tip 3: For an extra layer of flavor, add a splash of brandy or Pernod with the white wine.
Keyword Creamy Seafood Bake,Seafood Cassolette,Seafood Gratin

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