Name: Gourmet Seafood Cassolette
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 1/2 lb scallops; 1/2 lb shrimp, peeled and deveined; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 2 shallots, finely chopped; 1/2 cup dry white wine (e.g., Sauvignon Blanc); 3/4 cup heavy cream; 1 tablespoon fresh thyme leaves; 3 tablespoons unsalted butter; Salt, to taste; Black pepper, to taste

If you’re craving something indulgent yet refined, this Gourmet Seafood Cassolette will absolutely impress. This French-inspired dish brings together perfectly seared scallops, tender shrimp, and earthy mushrooms swimming in a creamy herb-infused sauce. It’s the kind of meal that makes a weeknight feel like a special occasion or turns a dinner party into a culinary experience.

The beauty of a cassolette lies in its comforting, bubbling richness paired with elegant flavors. This version leans into a creamy white wine sauce, accentuated by garlic, shallots, and a hint of thyme. It’s the perfect balance of delicate seafood textures and savory depth. Serve it with crusty bread or over buttery mashed potatoes, and it’s pure luxury in a bowl.

Why You’ll Love This Gourmet Seafood Cassolette

Elegant yet Easy: This dish feels gourmet but is surprisingly simple to prepare.
Flavor-packed: Garlic, white wine, mushrooms, and cream create a luscious base for fresh seafood.
Versatile: Works great with scallops, shrimp, or even lobster.
Perfect for Entertaining: Serve this to guests and expect impressed faces and requests for seconds.
One Skillet Wonder: Minimal cleanup, maximum flavor.

Preparation Phase & Tools to Use

To make the most of your Gourmet Seafood Cassolette, proper prep and the right tools go a long way. Here’s what you’ll need:

Heavy Skillet or Cast-Iron Pan: For a deep, golden sear on your scallops and shrimp without overcooking them.
Sharp Chef’s Knife: Essential for finely chopping garlic, shallots, and herbs.
Wooden Spoon or Silicone Spatula: Helps deglaze the pan and gently stir the sauce without damaging nonstick surfaces.
Mixing Bowls: Use for prepping seafood, mushrooms, and herb mixes.
Microplane or Fine Grater: If you want to add a touch of lemon zest for brightness.
Small Whisk: Perfect for bringing the cream and wine into a velvety sauce.

Ingredients for the Gourmet Seafood Cassolette

Scallops: Adds a sweet, buttery texture that becomes golden and tender when seared.
Shrimp: Brings a firm bite and juicy flavor that complements the creaminess of the sauce.
Mushrooms: Earthy and umami-rich, they create depth and balance to the rich seafood.
Garlic: A pungent punch that infuses the cream sauce with flavor.
Shallots: Milder than onions, they melt into the sauce to create aromatic sweetness.
White Wine: Brightens the dish and cuts through the cream for a refined finish.
Heavy Cream: The luxurious base that binds everything together into velvety perfection.
Fresh Thyme: Brings an herbaceous note that enhances the seafood’s flavor.
Butter: Used for searing and flavor layering.
Salt & Pepper: Essential for seasoning at every stage.

How To Make the Gourmet Seafood Cassolette

Step 1: Sear the Seafood

Pat the scallops and shrimp dry with paper towels. In a hot skillet with melted butter, sear scallops first until golden brown on each side. Remove and set aside. Repeat with shrimp, cooking just until pink.

Step 2: Sauté the Aromatics

In the same skillet, add a bit more butter and toss in the chopped shallots and garlic. Cook until soft and fragrant, about 2 minutes.

Step 3: Build the Sauce

Add mushrooms and cook until golden and tender. Pour in white wine to deglaze, scraping up browned bits. Let it reduce by half, then stir in the cream, thyme, salt, and pepper. Simmer gently until the sauce thickens.

Step 4: Return Seafood to the Pan

Nestle the scallops and shrimp back into the sauce. Simmer for 2-3 minutes to reheat and allow the flavors to meld.

Step 5: Serve and Garnish

Serve hot with crusty bread, mashed potatoes, or even pasta. Garnish with fresh thyme or chopped parsley.

Serving and Storing This Seafood Delight

This dish is best served immediately while the seafood is fresh and the sauce is silky. Pair it with rustic bread, a side salad, or a light white wine.

If you do have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat, stirring frequently—avoid microwaving to keep the seafood tender.

Frequently Asked Questions

How do I know when scallops are cooked?

They should be opaque and have a golden crust. Overcooking makes them rubbery.

Can I make this dish ahead of time?

You can prepare the sauce ahead, but sear and add the seafood just before serving.

What wine works best for the sauce?

A dry white wine like Sauvignon Blanc or Pinot Grigio works beautifully.

Can I add other seafood?

Absolutely! Lobster chunks or crab meat work wonderfully in this recipe.

Is there a dairy-free version?

You can use coconut cream and olive oil instead of heavy cream and butter, though the flavor will change slightly.

Want More Seafood Dinner Ideas?

If this cassolette hit the spot, check out these equally delicious seafood creations:

Save This Pin For Later

📌 Save this recipe to your Pinterest seafood board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go classic with scallops and shrimp, or add lobster for extra decadence? Did you serve it with bread or over pasta?

I love hearing how others bring these recipes to life in their own kitchens. Questions are welcome too—let’s help each other cook better, every day.

Check out more of my daily recipe pins at Pinterest – Kitchen By Kate.