A Gourmet Seafood Cassolette is an elegant, French-inspired dish typically featuring a medley of seafood (such as scallops, shrimp, lobster, or white fish) baked in a creamy, wine-infused sauce and topped with a crisp golden crust — often made with cheese, breadcrumbs, or puff pastry.
Perfect for entertaining or a luxurious dinner, it combines the sophistication of French cuisine with the richness of a seafood gratin.
🦐 Gourmet Seafood Cassolette Recipe
🧑🍳 Serves 4 | Prep: 25 min | Cook: 25 min
Ingredients:
For the seafood:
- 8 large sea scallops
- 8 large shrimp, peeled and deveined
- ½ lb firm white fish, cut into chunks (e.g. cod, halibut)
- (Optional): ½ cup lobster or crab meat
- Salt & pepper, to season
- 2 tbsp butter, for searing
For the sauce:
- 2 tbsp unsalted butter
- 2 shallots, finely minced
- 2 garlic cloves, minced
- ¼ cup dry white wine (e.g. Sauvignon Blanc)
- ½ cup seafood or fish stock (or chicken stock)
- 1 cup heavy cream
- 1 tsp Dijon mustard
- ½ tsp lemon zest
- 1 tbsp fresh tarragon or parsley, chopped
- Salt & pepper, to taste
- ¼ cup grated Gruyère or Parmesan cheese
For the topping:
- ½ cup panko breadcrumbs
- 2 tbsp melted butter
- 2 tbsp grated Parmesan
- Optional: a sprinkle of paprika or chopped chives for color
Instructions:
1. Prepare and sear the seafood:
- Pat the seafood dry and lightly season with salt and pepper.
- In a large skillet, heat 2 tbsp butter over medium-high heat.
- Sear scallops and shrimp briefly (about 1 minute per side), just to get color — do not fully cook.
- Remove and set aside with the fish chunks and crab/lobster (they’ll finish in the oven).
2. Make the creamy wine sauce:
- In the same skillet, lower heat to medium and add 2 tbsp butter.
- Sauté shallots and garlic until soft, 2–3 minutes.
- Deglaze with white wine. Let reduce by half (about 2 minutes).
- Add stock, cream, Dijon mustard, lemon zest, salt, pepper.
- Simmer gently until thickened slightly (5–7 minutes).
- Stir in herbs and cheese. Adjust seasoning.
3. Assemble the cassolettes:
- Preheat oven to 400°F (200°C).
- Divide seafood into individual ramekins or cocottes (or use one large baking dish).
- Spoon sauce over the seafood evenly.
4. Make the topping:
- In a small bowl, mix breadcrumbs, melted butter, Parmesan, and a pinch of paprika or herbs.
- Sprinkle over each ramekin.
5. Bake:
- Bake for 12–15 minutes until bubbly and golden on top.
- If needed, broil for the last 1–2 minutes for extra browning.
6. Serve:
- Garnish with fresh herbs or chives.
- Serve with crusty bread, buttered leeks, or a light salad and a chilled glass of white wine.
🍽️ Chef’s Tips:
- Shellfish Swap: You can tailor this with mussels, clams, or even salmon.
- Lighter version: Use half-and-half instead of cream and skip the cheese topping.
- Make-ahead: Prepare up to the baking step, refrigerate covered, and bake when ready to serve.