Gourmet Seafood Cassolette Delight

 This “Gourmet Seafood Cassolette Delight” has a fantastic selection of ingredients. The name “cassolette” suggests an elegant, individual-sized baked dish with a rich sauce. Let’s build a complete, restaurant-worthy recipe around your ingredients.

Here is a refined recipe that will truly live up to its “gourmet” name.

Gourmet Seafood Cassolette Delight

This recipe creates a luxurious, creamy sauce that beautifully coats the delicate seafood, all topped with a golden, buttery crust. Perfect for a special occasion.

Yields: 4 individual cassolettes or one larger baking dish (serves 4)
Prep time: 20 minutes
Cook time: 25 minutes

Ingredients:

Seafood & Aromatics:

• ½ lb large shrimp (31/40 count), peeled and deveined

• ½ lb sea scallops, patted dry (if large, cut in half)

• ½ lb lump crab meat, carefully picked over for shells

• 3 tbsp olive oil

• 1 shallot, finely chopped

• 2 cloves garlic, minced

• ½ tsp salt

• ¼ tsp black pepper

For the Creamy Sauce:

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 1 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)

• 1 cup seafood stock or chicken stock

• ½ cup heavy cream

• 2 tbsp fresh parsley, chopped, plus more for garnish

• 1 tbsp fresh tarragon, chopped (or 1 tsp dried)

• ¼ tsp smoked paprika (optional, for a hint of depth)

• A pinch of cayenne pepper (optional)

For the Topping:

• ½ cup Panko breadcrumbs

• 2 tbsp grated Parmesan cheese

• 1 tbsp melted butter

• 1 tbsp fresh parsley, chopped

Instructions:

1. Prepare the Seafood: Pat the shrimp and scallops completely dry with paper towels. This is crucial for getting a good sear. Season them lightly with a bit of the salt and pepper. Gently check the crab meat for any remaining shell fragments.

2. Sear the Seafood: Heat the 3 tbsp of olive oil in a large skillet over medium-high heat. Working quickly, sear the shrimp and scallops for about 1-2 minutes per side, just until they are opaque and golden on the outside but not cooked through entirely. Remove them from the skillet and set aside. (This step adds immense flavor and prevents the seafood from overcooking in the sauce.)

3. Sauté Aromatics: Reduce the heat to medium. In the same skillet, add the shallot and cook until softened, about 2-3 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Make the Roux: Add the 3 tbsp of butter to the skillet. Once melted, sprinkle in the 3 tbsp of flour. Whisk constantly and cook for 1-2 minutes to create a pale golden roux (this cooks out the raw flour taste).

5. Deglaze and Create the Sauce: Pour in the white wine, whisking vigorously to scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes until slightly reduced. Gradually whisk in the seafood stock and then the heavy cream until the sauce is smooth. Bring to a gentle simmer.

6. Season the Sauce: Stir in the parsley, tarragon, smoked paprika, cayenne, and the remaining salt and pepper. Let the sauce simmer for 3-4 minutes until it thickens enough to coat the back of a spoon. Taste and adjust seasoning.

7. Combine Seafood and Sauce: Gently fold the seared shrimp, scallops, and the lump crab meat into the creamy sauce. Be careful not to break up the crab lumps. Remove the skillet from the heat.

8. Prepare the Topping: In a small bowl, combine the Panko breadcrumbs, Parmesan cheese, melted butter, and parsley.

9. Assemble the Cassolettes: Preheat your oven’s broiler (or preheat to 425°F / 220°C). Divide the seafood and sauce mixture evenly among 4 individual ramekins or gratin dishes (or pour into one 9-inch baking dish).

10. Add Topping and Broil: Sprinkle the Panko mixture evenly over the top of each cassolette. Place the dishes on a baking sheet and broil for 2-4 minutes, watching very closely, until the topping is golden brown and crispy.

11. Serve Immediately: Garnish with extra fresh parsley. Serve directly in the ramekins with crusty bread for dipping into the exquisite sauce.

Wine Pairing Recommendation:

A glass of the same dry white wine used in the recipe (e.g., Chardonnay, Viognier, or a crisp Chablis) would be a perfect match.

Enjoy your truly gourmet creation! This dish is sure to impress.