Ingredients:For the Seafood:½ lb shrimp (peeled, deveined)½ lb scallops (cut into halves if large)½ lb lump crab meat (or lobster meat)3 tbsp olive oil1 shallot, finely chopped2 cloves garlic, minced½ tsp salt¼ tsp black pepper¼ tsp red pepper flakes (optional)For the Sauce:2 tbsp olive oil2 tbsp all-purpose flour (or almond flour for low-carb)½ cup dry white wine1 cup seafood or fish stock½ cup heavy cream½ cup grated Gruyere or Parmesan cheese½ tsp Dijon mustard1 tbsp lemon juice1 tbsp fresh parsley, choppedFor the Topping:½ cup panko breadcrumbs (or crushed pork rinds for keto)¼ cup grated Gruyere or Parmesan cheeseInstructions:1. Prepare the Seafood:1. Heat olive oil in a skillet over medium heat.2. Add shallots and garlic, saute for 1-2 minutes until fragrant.3. Add shrimp, scallops, and crab; season with salt, black pepper, and red pepper flakes.4. Cook for 2-3 minutes until shrimp turn pink and scallops are slightly opaque.5. Remove from heat and set aside.1. In the same pan, melt butter over medium heat.2. Stir in flour and cook for 1 minute until lightly golden.3. Slowly whisk in white wine and let it simmer for 1-2 minutes.4. Add seafood stock, followed by heavy cream, whisking until smooth.5. Stir in Dijon mustard, lemon juice, and cheese, cooking until the sauce thickens (about 2 minutes).6. Return the cooked seafood to the sauce, gently mixing to coat.3. Assemble & Bake:1. Preheat oven to 375°F (190°C).2. Divide the mixture into 4-6 individual ramekins or a baking dish.3. In a small bowl, mix panko breadcrumbs, cheese, and melted butter.4. Sprinkle evenly over the cassolette.5. Bake for 12-15 minutes, until the topping is golden and crispy.6. Garnish with fresh parsley and serve hot.Nutritional Information Calories: ~420 kcalProtein: ~35gCarbohydrates: ~10gFat: ~28gSaturated Fat: ~14gFiber: ~1gSugar: ~2gSodium: ~650mgNotes & TipsMake It Extra Creamy: Add ¼ cup mascarpone or cream cheese for an ultra-rich texture.Seafood Substitutes: Use lobster, mussels, or firm white fish like cod or halibut.Low-Carb Option: Replace flour with almond flour and panko with crushed pork rinds.No Wine? Use extra seafood stock or chicken broth instead.Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat in the oven for best texture.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
Gourmet seafood cassolette
