A cassolette is a French-inspired baked seafood dish, often creamy, rich, and layered with flavor. Think of it as a luxurious casserole for the sea—shrimp, scallops, and crab bathed in a velvety sauce, topped with golden cheese or breadcrumbs. Perfect for holidays, dinner parties, or anytime you want to impress.
Ingredients
- Seafood Base
- ½ lb shrimp (peeled & deveined)
- ½ lb scallops
- ½ lb lump crab meat
- For Sauté & Sauce
- 3 tbsp olive oil
- 3 tbsp butter
- 3 garlic cloves (minced)
- 1 small shallot (finely chopped)
- ½ cup white wine (dry, like Sauvignon Blanc)
- 1 cup heavy cream
- ½ cup seafood stock (or chicken stock)
- 1 tsp Dijon mustard
- ½ tsp paprika
- ¼ tsp cayenne pepper (optional)
- Salt & black pepper (to taste)
- For Topping
- 1 cup shredded Gruyère or Parmesan cheese
- ½ cup breadcrumbs (panko recommended)
- 2 tbsp parsley (finely chopped)
- 1 tbsp melted butter
Instructions
- Prep Seafood: Pat dry shrimp and scallops. Lightly season with salt and pepper.
- Sear Seafood: In a skillet, heat olive oil over medium-high. Quickly sear shrimp and scallops for 1–2 minutes per side. Remove and set aside (they’ll finish cooking in the oven).
- Make the Sauce:
- Melt butter in the same skillet. Add shallot and garlic, sauté until fragrant.
- Deglaze with white wine, letting it simmer down by half.
- Stir in cream, seafood stock, Dijon, paprika, cayenne, salt, and pepper. Simmer 5–7 minutes until slightly thickened.
- Combine: Add crab meat gently into the sauce. Return shrimp and scallops. Stir carefully to coat without breaking the crab.
- Assemble: Transfer mixture into a buttered baking dish or individual ramekins.
- Top: Mix breadcrumbs, cheese, parsley, and melted butter. Sprinkle generously over the seafood mixture.
- Bake: Place in a preheated oven at 375°F (190°C) for 15–20 minutes, until bubbling and golden brown on top.
- Serve: Garnish with extra parsley and serve hot with crusty bread or rice.
A Bit of History
The cassolette comes from French cuisine. Traditionally, a “cassolette” means a small casserole dish—often used to bake or gratin meats, seafood, or vegetables. In coastal French towns, seafood cassolettes became popular, especially in Normandy and Brittany, where scallops, shrimp, and crabs are abundant. Over time, it spread worldwide as a symbol of French coastal luxury dining.
Benefits
- Protein-Rich: Shrimp, scallops, and crab provide lean, high-quality protein.
- Omega-3s: Seafood supports heart and brain health.
- Rich & Satisfying: Cream and cheese make it indulgent but perfect for special occasions.
- Versatile: Can be made in one big dish for sharing or in mini ramekins for individual servings.
Nutrition (per serving, approx. 1/6 of recipe)
- Calories: ~380
- Protein: 28g
- Fat: 22g
- Carbs: 9g
- Omega-3 fatty acids: plentiful!
For Seafood Lovers
If you adore seafood, this dish is a dream come true. Creamy, cheesy, savory, and bursting with ocean flavors—it’s the kind of recipe that makes people close their eyes after the first bite.
Conclusion
Seafood Lovers’ Dream Cassolette is a showstopper dish—a blend of French elegance and coastal freshness. Whether served at Christmas dinner, a romantic night in, or a gourmet weekend treat, it promises comfort and luxury in every bite.