{"id":6373,"date":"2025-04-16T15:08:00","date_gmt":"2025-04-16T15:08:00","guid":{"rendered":"https:\/\/dejunair.com\/?p=6373"},"modified":"2025-04-16T15:08:02","modified_gmt":"2025-04-16T15:08:02","slug":"gourmet-seafood-cassolette","status":"publish","type":"post","link":"https:\/\/dejunair.com\/?p=6373","title":{"rendered":"Gourmet seafood cassolette"},"content":{"rendered":"\n

Ingredients:<\/strong><\/h2>\n\n\n\n

For the Seafood:<\/strong><\/em><\/p>\n\n\n\n

\u00bd lb shrimp (peeled, deveined)<\/p>\n\n\n\n

\u00bd lb scallops (cut into halves if large)<\/p>\n\n\n\n

\u00bd lb lump crab meat (or lobster meat)<\/p>\n\n\n\n

3 tbsp olive oil<\/p>\n\n\n\n

1 shallot, finely chopped<\/p>\n\n\n\n

2 cloves garlic, minced<\/p>\n\n\n\n

\u00bd tsp salt<\/p>\n\n\n\n

\u00bc tsp black pepper<\/p>\n\n\n\n

\u00bc tsp red pepper flakes (optional)<\/p>\n\n\n\n

For the Sauce:<\/strong><\/em><\/p>\n\n\n\n

2 tbsp olive oil<\/p>\n\n\n\n

2 tbsp all-purpose flour (or almond flour for low-carb)<\/p>\n\n\n\n

\u00bd cup dry white wine<\/p>\n\n\n\n

1 cup seafood or fish stock<\/p>\n\n\n\n

\u00bd cup heavy cream<\/p>\n\n\n\n

\u00bd cup grated Gruyere or Parmesan cheese<\/p>\n\n\n\n

\u00bd tsp Dijon mustard<\/p>\n\n\n\n

1 tbsp lemon juice<\/p>\n\n\n\n

1 tbsp fresh parsley, chopped<\/p>\n\n\n\n

For the Topping:<\/strong><\/em><\/p>\n\n\n\n

\u00bd cup panko breadcrumbs (or crushed pork rinds for keto)<\/p>\n\n\n\n

\u00bc cup grated Gruyere or Parmesan cheese<\/p>\n\n\n\n

Instructions:<\/strong><\/h2>\n\n\n\n

1. Prepare the Seafood:<\/strong><\/em><\/p>\n\n\n\n

1. Heat olive oil in a skillet over medium heat.<\/p>\n\n\n\n

2. Add shallots and garlic, saute for 1-2 minutes until fragrant.<\/p>\n\n\n\n

3. Add shrimp, scallops, and crab; season with salt, black pepper, and red pepper flakes.<\/p>\n\n\n\n

4. Cook for 2-3 minutes until shrimp turn pink and scallops are slightly opaque.<\/p>\n\n\n\n

5. Remove from heat and set aside.<\/p>\n\n\n\n

1. In the same pan, melt butter over medium heat.<\/p>\n\n\n\n

2. Stir in flour and cook for 1 minute until lightly golden.<\/p>\n\n\n\n

3. Slowly whisk in white wine and let it simmer for 1-2 minutes.<\/p>\n\n\n\n

4. Add seafood stock, followed by heavy cream, whisking until smooth.<\/p>\n\n\n\n

5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).<\/p>\n\n\n\n

6. Return the cooked seafood to the sauce, gently mixing to coat.<\/p>\n\n\n\n

3. Assemble & Bake:<\/strong><\/em><\/p>\n\n\n\n

1. Preheat oven to 375\u00b0F (190\u00b0C).<\/p>\n\n\n\n

2. Divide the mixture into 4-6 individual ramekins or a baking dish.<\/p>\n\n\n\n

3. In a small bowl, mix panko breadcrumbs, cheese, and melted butter.<\/p>\n\n\n\n

4. Sprinkle evenly over the cassolette.<\/p>\n\n\n\n

5. Bake for 12-15 minutes, until the topping is golden and crispy.<\/p>\n\n\n\n

6. Garnish with fresh parsley and serve hot.<\/p>\n\n\n\n

Nutritional Information <\/strong><\/em><\/h5>\n\n\n\n

Calories: ~420 kcal<\/p>\n\n\n\n

Protein: ~35g<\/p>\n\n\n\n

Carbohydrates: ~10g<\/p>\n\n\n\n

Fat: ~28g<\/p>\n\n\n\n

Saturated Fat: ~14g<\/p>\n\n\n\n

Fiber: ~1g<\/p>\n\n\n\n

Sugar: ~2g<\/p>\n\n\n\n

Sodium: ~650mg<\/p>\n\n\n\n

Notes & Tips<\/strong><\/em><\/h5>\n\n\n\n

Make It Extra Creamy:<\/strong> <\/em>Add \u00bc cup mascarpone or cream cheese for an ultra-rich texture.<\/p>\n\n\n\n

Seafood Substitutes:<\/strong> <\/em>Use lobster, mussels, or firm white fish like cod or halibut.<\/p>\n\n\n\n

Low-Carb Option<\/strong><\/em>: Replace flour with almond flour and panko with crushed pork rinds.<\/p>\n\n\n\n

No Wine? Use extra seafood stock or chicken broth instead.<\/p>\n\n\n\n

Storage<\/strong><\/em>: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.<\/p>\n\n\n\n

This Gourmet Seafood Cassolette is a luxurious, creamy dish that brings a taste of fine dining to your home. Serve it with crusty bread, a side salad, or over pasta for a truly indulgent experience!<\/p>\n","protected":false},"excerpt":{"rendered":"

Ingredients: For the Seafood: \u00bd lb shrimp (peeled, deveined) \u00bd lb scallops (cut into halves if large) \u00bd lb lump…<\/p>\n","protected":false},"author":1,"featured_media":6374,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[5,3,4,2,6,7,8,9,15,14],"class_list":["post-6373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-challenge","tag-cheesy","tag-chicken","tag-food","tag-italian","tag-pasta","tag-pizza","tag-pizzeria","tag-potatoes","tag-yum"],"yoast_head":"\nGourmet seafood cassolette - Best Food Recipes<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/dejunair.com\/?p=6373\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gourmet seafood cassolette - 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