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–+ servings

Seafood Casserole Delight

Discover the perfect blend of ocean flavors in this Seafood Cassolette de la Mer, a creamy and luxurious casserole with scallops, shrimp, and mushrooms, ideal for any special occasion.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g scallops
  • 150 g peeled shrimp
  • 200 g fresh mushrooms
  • 2 shallots
  • 1 clove garlic
  • 20 cl heavy cream
  • 1 glass white wine
  • 50 g grated cheese
  • 2 tbsp olive oil
  • q.s. salt and pepper to taste
  • 1 bunch fresh parsley

Equipment

  • Oven-safe cassolettes
  • Large skillet
  • Sharp knife
  • Cutting board
  • Wooden spoon

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. Finely chop the shallots and garlic, then sauté them in a pan with olive oil on medium heat until translucent and fragrant.
  3. Stir in the sliced mushrooms and cook until golden brown.
  4. Add the scallops and shrimp to the pan, followed by the white wine, and let it simmer until the alcohol evaporates.
  5. Stir in the heavy cream, salt, and pepper; let it cook for another 2 minutes.
  6. Divide the mixture into individual cassolettes, then sprinkle with grated cheese and chopped parsley.
  7. Place the cassolettes in the oven and bake for about 15 minutes until the tops are golden and bubbly.

Nutrition

Calories: 350kcalCarbohydrates: 12gProtein: 20gFat: 25gSaturated Fat: 10gCholesterol: 90mgSodium: 500mgPotassium: 500mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 2mg

Notes

Ensure all ingredients are fresh for the best flavor and texture, particularly the seafood. Avoid overcooking the seafood; it should be tender and succulent. For a stress-free experience, prepare the casserole ahead of time and bake it just before serving. Add a pinch of nutmeg to enhance the flavor of the cream sauce. Store leftovers in an airtight container in the fridge for up to 2 days, or freeze the casserole (unbaked) for up to 3 months.
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