Ingredients:
- ½ lb shrimp, peeled and deveined
- ½ lb scallops
- ½ lb lump crab meat
For the Sauce
- 2 tablespoons butter
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1 tablespoon all-purpose flour
- 1 cup heavy cream
- ½ cup seafood stock or chicken broth
- ¼ cup dry white wine
- Salt and black pepper, to taste
- ½ teaspoon paprika (optional)
- 1 tablespoon fresh parsley, chopped
For Topping
- ¼ cup grated Gruyère or Parmesan cheese
- 2 tablespoons breadcrumbs (optional, for a light crust)
Instructions:
- Preheat the oven to 375°F (190°C). Lightly butter individual ramekins or a small baking dish.
- In a skillet over medium heat, melt the butter. Add the shallot and cook until soft and translucent.
- Stir in the garlic and cook for about 30 seconds until fragrant.
- Sprinkle in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the white wine, then the seafood stock, followed by the cream. Simmer until the sauce thickens slightly.
- Season with salt, pepper, and paprika if using. Remove from heat.
- Gently fold in the shrimp, scallops, and crab meat, being careful not to break up the crab too much.
- Spoon the mixture into the prepared ramekins.
- Sprinkle the tops with grated cheese and breadcrumbs if desired.
- Bake for 15–20 minutes, or until the seafood is cooked through and the top is lightly golden.
- Let rest for a few minutes before serving. Garnish with fresh parsley.
Serving Suggestions:
- Serve with crusty bread or toasted baguette slices to soak up the creamy sauce.
- Pair with a crisp white wine such as Sauvignon Blanc or Chardonnay.
- Add a light green salad on the side for balance.
Optional Variations:
- Add mushrooms or leeks to the sauce for extra depth of flavor.
- Substitute lobster meat for part of the crab for an even more luxurious version.
- Finish with a squeeze of lemon juice before serving for brightness.
This gourmet seafood cassolette is creamy, comforting, and refined, making it a true dream dish for seafood lovers.