Seafood Lovers Dream Gourmet Cassolette Recipe

Absolutely! A Seafood Cassolette is a decadent, French-inspired baked seafood dish typically served in a small dish or ramekin — rich with creamy sauce, tender seafood, and sometimes a golden breadcrumb or puff pastry topping. This gourmet version is perfect for seafood lovers and elegant dinners.

🦐 Seafood Lovers’ Dream: Gourmet Cassolette

👩‍🍳 What is a Cassolette?

A cassolette is a small baked dish (both the name of the vessel and the meal itself) often filled with a mix of seafood, creamy sauce, and subtle herbs. This version is inspired by classic French flavors with a modern twist.

🧂 Ingredients (Serves 4)

Seafood:

6 large scallops, cleaned
6 large shrimp, peeled & deveined
1 small lobster tail, chopped (or 1/2 cup cooked lobster meat)
1/2 cup white fish (like cod or halibut), cut into bite-sized chunks
1 tbsp butter + 1 tbsp olive oil (for sautéing seafood)

Creamy Sauce:

2 tbsp butter
2 tbsp flour
1/2 cup dry white wine
1/2 cup fish stock (or chicken stock)
1 cup heavy cream
1 small shallot, minced
1 garlic clove, minced
1 tsp Dijon mustard
1 tsp fresh tarragon or thyme (or 1/2 tsp dried)
Salt and pepper, to taste
Dash of nutmeg (optional, for warmth)

Topping (optional but delicious):

1/3 cup grated Gruyère or Parmesan cheese
1/3 cup breadcrumbs (Panko for extra crispiness)
1 tbsp melted butter

🔥 Instructions:

1. Preheat Oven:

Set your oven to 375°F (190°C).

2. Sear the Seafood:

In a skillet, heat 1 tbsp butter and 1 tbsp olive oil.
Lightly season seafood with salt and pepper.
Sear scallops, shrimp, lobster, and fish briefly—about 1 minute per side (do not fully cook).
Remove from heat and set aside.

3. Make the Sauce:

In a saucepan, melt 2 tbsp butter.
Add minced shallot and garlic; sauté for 2 minutes until translucent.
Whisk in flour to make a roux; cook for 1 minute.
Gradually add wine and stock, whisking until smooth.
Stir in cream, Dijon, herbs, nutmeg, salt, and pepper.
Simmer gently until slightly thickened (about 5–7 minutes).

4. Assemble the Cassolette:

Divide the seared seafood evenly into 4 individual ramekins or small baking dishes.
Pour the sauce over each, making sure seafood is just covered.

5. Add Topping (optional but luxurious):

Mix breadcrumbs, cheese, and melted butter.
Sprinkle over each cassolette.

6. Bake:

Place ramekins on a baking sheet.
Bake for 12–15 minutes, until bubbling and golden on top.
Broil for 1–2 minutes at the end for an extra-crispy crust, if desired.

🥖 To Serve:

Serve hot with crusty baguette, puff pastry twists, or over creamy mashed potatoes or rice.
Garnish with chopped parsley or a squeeze of lemon.

🐚 Variations:

Add mushrooms or leeks to the sauce for earthiness.
Swap lobster for crab, or add mussels or clams for variety.
Make a large-format version in a baking dish for family-style dining.

Would you like a wine pairing suggestion or a printable PDF of this recipe?