Gourmet Seafood Cassolette

 

Gourmet Seafood Cassolette: A Luxurious French Classic for the Modern Table

Few dishes capture the elegance of French coastal cuisine as beautifully as a Seafood Cassolette. Traditionally baked in small ceramic dishes called “cassolettes,” this creamy, aromatic seafood medley is a celebration of the ocean—rich, refined, and surprisingly simple to prepare. Whether served as an impressive entrée for guests or as a comforting indulgence for a quiet night in, a gourmet cassolette brings restaurant-quality dining straight to your table.

What Makes It Special?

The magic of a seafood cassolette lies in its balance of richness and delicacy. Tender pieces of scallops, shrimp, and fish bathe in a velvety white wine cream sauce, often enriched with shallots, herbs, and a touch of cheese. Baked just until golden and bubbling, the dish achieves a perfect harmony of textures—creamy sauce, succulent seafood, and a lightly gratinéed top.

And because it’s prepared in individual ramekins or small cocottes, its presentation alone elevates any meal to a fine-dining experience.

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⭐ Gourmet Seafood Cassolette Recipe

Ingredients (Serves 4)

Seafood

• 200 g (7 oz) scallops

• 200 g (7 oz) medium shrimp, peeled and deveined

• 200 g (7 oz) firm white fish (cod, halibut, or sea bass), cut into cubes

• 150 g (5 oz) mussels or clams (optional)

Aromatic Base

• 2 tbsp butter

• 2 shallots, finely minced

• 2 garlic cloves, minced

• 1 tbsp fresh parsley, finely chopped

• 1 tbsp fresh chives, chopped

• Salt and white pepper to taste

Cream Sauce

• ½ cup dry white wine

• 1 tbsp flour (optional, for thickening)

• 1 cup heavy cream

• ½ cup seafood stock (or fish broth)

• 1 tsp Dijon mustard (optional but adds depth)

Topping

• ¼ cup grated Gruyère or Parmesan

• 2 tbsp breadcrumbs

• 1 tbsp butter, melted

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Instructions

1. Prep the Seafood

Lightly season the shrimp, scallops, and fish with salt and white pepper. If using mussels or clams, steam them until they just open, then set aside.

2. Make the Aromatic Base

In a saucepan, melt butter over medium heat. Add the shallots and cook until translucent. Stir in garlic and cook for 30 seconds.

3. Build the Cream Sauce

Sprinkle in the flour (if using) and stir to create a light roux.
Deglaze with white wine, simmering until slightly reduced.
Pour in the seafood stock and cream, whisking until smooth.
Add Dijon mustard and herbs. Simmer gently until the sauce thickens.

4. Combine Seafood and Sauce

Fold the seafood into the warm sauce, coating evenly.
Be careful not to cook the seafood fully—it will finish in the oven.

5. Assemble the Cassolettes

Spoon the mixture into individual ramekins or small baking dishes.
In a bowl, mix breadcrumbs, cheese, and melted butter.
Sprinkle over the top.

6. Bake to Perfection

Bake in a preheated oven at 375°F (190°C) for 12–15 minutes, or until the top is golden and the sauce is bubbling.

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Serving Suggestions

• Serve with crisp baguette slices, mashed potatoes, or buttered tagliatelle.

• Pair with a chilled Chardonnay, Sancerre, or any dry white wine.

• For a finishing touch, sprinkle with fresh chives or microgreens before serving.

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Why This Dish Impresses

A Seafood Cassolette is the kind of dish that looks extravagant but relies on straightforward techniques and clean flavors. Its individual serving style creates an intimate dining experience, while the combination of creamy sauce and delicately cooked seafood feels luxurious without being heavy.

Whether you’re cooking for a special occasion or simply craving a taste of the French coast, this gourmet cassolette offers elegance in every bite.