Introduction
The Gourmet Seafood Cassolette is a luxurious, oven-baked dish that showcases the elegance of ocean flavors in a creamy, savory base. Traditionally served in individual ramekins, it’s a French-inspired comfort food that elevates seafood to celebratory heights.
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Origin and Cultural Significance
The term cassolette comes from French, meaning “small casserole,” and refers both to the dish and the vessel it’s cooked in. Rooted in classical French cuisine, seafood cassolettes are often associated with coastal regions like Brittany and Provence. They symbolize indulgence, celebration, and the French philosophy of turning simple ingredients into sublime meals.
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Ingredients Quantity
½ lb (225 g) shrimp, peeled and deveined
½ lb (225 g) scallops, cleaned
½ lb (225 g) lump crab meat
3 tbsp olive oil
1 shallot, finely chopped
2 cloves garlic, minced
½ tsp salt
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Optional Additions
½ cup dry white wine (for deglazing and depth)
1 cup heavy cream or crème fraîche
¼ tsp white pepper or cayenne
¼ cup grated Gruyère or Parmesan cheese (for topping)
1 tbsp fresh parsley or tarragon, chopped
1 tsp lemon zest (for brightness)
Puff pastry lids or breadcrumbs for texture
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Tips for Success
Use fresh, high-quality seafood. Each type should be just cooked to avoid rubberiness.
Sauté aromatics gently to avoid bitterness.
Deglaze the pan with wine to lift flavor bits and intensify richness.
Avoid overbaking. If topped with cheese or pastry, only bake until golden.
Season in layers. Taste as you go for a balanced flavor.
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Instructions
1. Prep seafood: Pat dry shrimp, scallops, and crab meat. Set aside.
2. Sauté aromatics: In a pan, heat olive oil over medium heat. Add shallots, cook 2 minutes. Add garlic, cook 1 minute.
3. Cook seafood: Add shrimp and scallops; cook 2-3 minutes until just opaque. Gently fold in crab meat.
4. Deglaze (optional): Add white wine; simmer 2 minutes.
5. Make sauce (optional): Stir in cream and season with salt, pepper, and lemon zest. Cook until slightly thickened.
6. Assemble: Spoon mixture into ramekins. Top with cheese or breadcrumbs, if using.
7. Bake: In a preheated oven at 375°F (190°C), bake for 10–15 minutes, or until tops are golden.
8. Garnish: Sprinkle with chopped parsley or herbs. Serve hot.
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Description
This dish boasts a luxurious, creamy texture with tender seafood bites throughout. The golden top layer—whether cheese, breadcrumbs, or pastry—adds a beautiful contrast to the soft, savory interior. It’s aromatic, flavorful, and indulgently satisfying.
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Nutritional Information (Approximate per serving)
Calories: 320
Protein: 30g
Fat: 18g (Sat. Fat: 6g)
Carbohydrates: 6g
Fiber: <1g Sodium: 480mg Note: Will vary with additions like cream or cheese. --- Conclusion Seafood Cassolette is a refined yet comforting dish that captures the heart of French seafood cooking. Whether for an elegant dinner party or an intimate meal, it’s sure to impress with its layered flavors and gourmet presentation. --- Recommendation Pair with a crisp white wine like Sancerre or Chardonnay. Serve with warm baguette or over a bed of creamy mashed potatoes for a complete meal. --- Embracing Healthful Indulgence While indulgent, this dish can be made lighter by using olive oil instead of butter, Greek yogurt instead of cream, and skipping the cheese topping. Rich in protein and Omega-3s, it can be both satisfying and aligned with a health-conscious lifestyle—proving that gourmet doesn’t have to mean guilt.