Description
This Gourmet Seafood Cassolette recipe is an elegant and creamy French-style dish featuring seared scallops, shrimp, mushrooms, and a white wine cream sauce. It’s perfect for a special dinner or date night and delivers rich, savory seafood flavor with every bite. Ideal for fans of seafood casseroles, French seafood recipes, or creamy skillet dinners.
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
Instructions
1. Pat scallops and shrimp dry. In a skillet, heat 1.5 tablespoons of butter and sear scallops until golden on each side. Remove and repeat with shrimp until pink.
2. In the same skillet, add remaining butter. Sauté chopped shallots and minced garlic until softened and aromatic.
3. Add mushrooms and cook until browned. Pour in white wine to deglaze the pan, scraping up any browned bits. Let wine reduce by half.
4. Stir in heavy cream, thyme, salt, and pepper. Simmer until the sauce thickens to a creamy consistency.
5. Return scallops and shrimp to the pan. Simmer gently for 2-3 minutes until warmed through.
6. Serve hot, garnished with more thyme or chopped parsley. Pair with crusty bread or mashed potatoes.
Notes
Patting seafood dry before cooking ensures a beautiful golden sear.
Don’t overcook the seafood; scallops should be just opaque, and shrimp just pink.
Let the wine reduce fully to avoid a sharp taste and enhance the creamy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 plate
- Calories: 465
- Sugar: 2
- Sodium: 480
- Fat: 34
- Saturated Fat: 19
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 1
- Protein: 29
- Cholesterol: 205