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.
Nutritional Information
Calories: ~420 kcal
Protein: ~35g
Carbohydrates: ~10g
Fat: ~28g
Saturated Fat: ~14g
Fiber: ~1g
Sugar: ~2g
Sodium: ~650mg
Notes & Tips
Make It Extra Creamy: Add ¼ cup mascarpone or cream cheese for an ultra-rich texture.
Seafood Substitutes: Use lobster, mussels, or firm white fish like cod or halibut.
Low-Carb Option: Replace flour with almond flour and panko with crushed pork rinds.
No Wine? Use extra seafood stock or chicken broth instead.
Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.
This Gourmet Seafood Cassolette is a luxurious, creamy dish that brings a taste of fine dining to your home. Serve it with crusty bread, a side salad, or over pasta for a truly indulgent experience!
