Gourmet Seafood Cassolette is a luxurious yet surprisingly simple dish that brings the flavors of the ocean to your dinner table. This creamy, comforting bake is packed with tender shrimp, scallops, and lump crab meat, all simmered in a rich white wine and cream sauce, then topped with a golden, cheesy breadcrumb crust. It’s the kind of dish you’d expect from a high-end seafood restaurant, but it’s easy enough to prepare at home with a few quality ingredients and some thoughtful technique. With its elegance and versatility, the cassolette is a fantastic choice for dinner parties, romantic evenings, or any time you want to impress with minimal effort.

Full Recipe:

Ingredients

• 1/2 lb shrimp, peeled
• 1/2 lb scallops (halved if large)
• 1/2 lb lump crab meat (or lobster meat)
• 3 tablespoons olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon red pepper flakes (optional)

Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 1 cup seafood or fish stock
• 1/2 cup heavy cream
• 1/2 cup grated Gruyère or Parmesan cheese
• 1/2 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon fresh parsley, chopped

Topping

• 1/2 cup panko breadcrumbs
• 1/4 cup grated Gruyère or Parmesan cheese

Directions

• Preheat your oven to 375°F (190°C).
• Heat olive oil in a skillet over medium heat. Add shallot and garlic and cook for 1–2 minutes until fragrant.
• Add shrimp, scallops, and crab; season with salt, pepper, and optional red pepper flakes. Cook for 2–3 minutes until seafood is just opaque. Remove from the pan and set aside.
• In the same skillet, melt butter. Whisk in flour and cook for 1 minute to create a roux.
• Gradually whisk in white wine, then add seafood stock and cream. Cook, stirring, until the sauce thickens.
• Stir in Dijon mustard, lemon juice, and cheese. Once combined, return seafood to the sauce and add chopped parsley.
• Spoon the mixture into ramekins or a baking dish.
• Mix breadcrumbs with cheese and sprinkle over the top.
• Bake for 12–15 minutes, until golden brown and bubbly.

Nutrients (Per Serving, approx. 4 servings)

• Calories: 450 kcal
• Carbohydrates: 15 g
• Protein: 30 g
• Fat: 32 g
• Saturated Fat: 16 g
• Fiber: 1 g
• Sugar: 2 g
• Sodium: 750 mg

Why This Recipe Stands Out

Gourmet Seafood Cassolette is not your average seafood dish. It combines the best aspects of a casserole—comforting, creamy, and hearty—with the upscale flavors of fresh shellfish and a velvety white wine sauce. The technique of searing the seafood first locks in flavor and ensures a perfectly cooked texture, while the creamy sauce carries those ocean flavors through every bite. The crisp topping provides contrast and elegance, transforming this from a weeknight dinner into something special. It’s approachable but impressive, simple yet luxurious.

The Benefits of the Ingredients

The trio of shrimp, scallops, and crab provides a range of textures and flavors while delivering lean protein, healthy fats, and essential nutrients like zinc, selenium, and omega-3 fatty acids. Shrimp is low in calories and high in iodine. Scallops are rich in B vitamins and magnesium, and crab is a great source of vitamin B12 and omega-3s.

The sauce, made with seafood stock, wine, and cream, adds flavor and richness without being heavy. The wine brings acidity and brightness, balancing the creamy texture of the dish. Dijon mustard offers a subtle tang, while the lemon juice lifts the entire flavor profile. Gruyère or Parmesan brings depth and umami, essential in creamy bakes. The breadcrumbs not only add texture but also soak up just enough of the sauce to form a satisfying crust.

Parsley finishes the dish with freshness, color, and a dose of vitamins A and C. When you look at the whole recipe, it’s a balanced mix of indulgence and nutrition, elevating seafood to gourmet status without complicated steps.

Cooking Tips for Perfection

When cooking seafood, timing is everything. Overcooking shrimp or scallops will turn them rubbery. That’s why it’s important to briefly sauté them until just opaque before incorporating them into the sauce. This way, they’ll finish cooking gently in the oven, staying tender and juicy.

Making a smooth, lump-free roux is key for the sauce. Whisk constantly and cook just until golden before adding the liquid gradually. Let the sauce thicken slightly before returning the seafood to avoid separating or curdling when baked. For the cheese, grating it yourself yields better melting and taste than pre-shredded varieties.

When assembling, make sure the sauce and seafood are evenly distributed in each ramekin. Press the breadcrumb topping gently so it adheres, and bake until golden. Watch closely in the final minutes—a broiler can add extra crispiness if desired, but keep an eye on it to prevent burning.

Serving Suggestions

This dish pairs wonderfully with light and fresh sides. A simple green salad with lemon vinaigrette cuts through the richness of the dish. Roasted asparagus or blanched green beans also complement the flavors beautifully.

For a starch, consider crusty baguette slices, herbed rice, or creamy mashed potatoes to soak up the sauce. It also pairs well with a crisp white wine like Sauvignon Blanc, Pinot Grigio, or a lightly oaked Chardonnay.

For presentation, serve the cassolettes in individual ramekins or gratin dishes. Garnish with extra parsley, a wedge of lemon, or even a sprinkle of paprika for color. If you’re hosting, this dish looks elegant on the table and can be prepped ahead of time—just assemble and bake before serving.

Conclusion

Gourmet Seafood Cassolette is the kind of recipe that proves you don’t need a restaurant reservation to enjoy a fine-dining experience. It’s layered with flavor, built with balance, and finished with a crunch that brings everything together. Whether you’re preparing a special dinner for two or entertaining guests, this dish offers refinement without requiring expert-level skills.

Its versatility also makes it a great recipe to keep in rotation. Swap in lobster when in season, or add a splash of sherry for a new depth of flavor. You can even adjust the topping with herbs or different cheeses to match the season or your preferences.

Elegant, comforting, and undeniably delicious, this seafood cassolette will leave a lasting impression. It’s proof that gourmet cooking can be both accessible and deeply satisfying—a perfect blend of ease and indulgence in every single bite.