✅ Seafood Lovers’ Dream: Gourmet Cassolette 🦀🍤 A rich, indulgent seafood cassolette packed with shrimp, scallops, and crab, all baked in a creamy, flavorful sauce—perfect for special dinners or treating yourself! Ingredients • ½ lb shrimp, peeled & deveined • ½ lb scallops • ½ lb lump crab meat • 3 tbsp olive oil • 2 tbsp unsalted butter • 2 cloves garlic, minced • ½ cup shallots, finely chopped • 1 tbsp all-purpose flour • 1 cup heavy cream • ½ cup dry white wine • 1 tsp Dijon mustard • 1 tsp paprika • Salt and black pepper, to taste • 2 tbsp fresh parsley, chopped • ½ cup grated Gruyère or Parmesan (optional, for topping) Instructions 1️⃣ Prep the Seafood: Pat shrimp and scallops dry. Season lightly with salt, pepper, and paprika. Set aside. 2️⃣ Sauté Aromatics: In a large skillet, heat olive oil and butter over medium heat. Add garlic and shallots, sauté until fragrant and softened (~2–3 minutes). 3️⃣ Make the Creamy Sauce: Sprinkle flour over aromatics and stir to combine for 1 minute. Slowly whisk in white wine, then heavy cream, Dijon mustard, salt, and pepper. Simmer until slightly thickened (~3–4 minutes). 4️⃣ Add Seafood: Gently fold in shrimp, scallops, and crab meat. Cook for 3–4 minutes until seafood is just opaque and tender. 5️⃣ Assemble the Cassolette: Spoon the mixture into individual oven-safe ramekins or a small baking dish. Sprinkle with grated Gruyère or Parmesan if using. 6️⃣ Bake: Preheat oven to 375°F (190°C). Bake for 10–12 minutes until top is lightly golden and bubbling. 7️⃣ Serve: Garnish with chopped parsley and serve immediately with crusty bread or a light salad. 💡 Tips: • Swap Gruyère with Fontina or cheddar for a different cheesy note. • Add a pinch of cayenne or smoked paprika for subtle heat. • Perfect for making ahead; just assemble and refrigerate, then bake before serving.

 ✅ Seafood Lovers’ Dream: Gourmet Cassolette 🦀🍤

A rich, indulgent seafood cassolette packed with shrimp, scallops, and crab, all baked in a creamy, flavorful sauce—perfect for special dinners or treating yourself!

Ingredients

• ½ lb shrimp, peeled & deveined

• ½ lb scallops

• ½ lb lump crab meat

• 3 tbsp olive oil

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• ½ cup shallots, finely chopped

• 1 tbsp all-purpose flour

• 1 cup heavy cream

• ½ cup dry white wine

• 1 tsp Dijon mustard

• 1 tsp paprika

• Salt and black pepper, to taste

• 2 tbsp fresh parsley, chopped

• ½ cup grated Gruyère or Parmesan (optional, for topping)

Instructions

1️⃣ Prep the Seafood:

Pat shrimp and scallops dry. Season lightly with salt, pepper, and paprika. Set aside.

2️⃣ Sauté Aromatics:

In a large skillet, heat olive oil and butter over medium heat. Add garlic and shallots, sauté until fragrant and softened (~2–3 minutes).

3️⃣ Make the Creamy Sauce:

Sprinkle flour over aromatics and stir to combine for 1 minute. Slowly whisk in white wine, then heavy cream, Dijon mustard, salt, and pepper. Simmer until slightly thickened (~3–4 minutes).

4️⃣ Add Seafood:

Gently fold in shrimp, scallops, and crab meat. Cook for 3–4 minutes until seafood is just opaque and tender.

5️⃣ Assemble the Cassolette:

Spoon the mixture into individual oven-safe ramekins or a small baking dish. Sprinkle with grated Gruyère or Parmesan if using.

6️⃣ Bake:

Preheat oven to 375°F (190°C). Bake for 10–12 minutes until top is lightly golden and bubbling.

7️⃣ Serve:

Garnish with chopped parsley and serve immediately with crusty bread or a light salad.

💡 Tips:

• Swap Gruyère with Fontina or cheddar for a different cheesy note.

• Add a pinch of cayenne or smoked paprika for subtle heat.

• Perfect for making ahead; just assemble and refrigerate, then bake before serving.