Seafood Cassolette Recipe for a Creamy Gourmet Meal
A luxurious and creamy French-inspired seafood cassolette featuring seared scallops, mushrooms, and a rich Parmesan cream sauce. Perfect for an elegant dinner or holiday meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
- Diet: Low Carb
Ingredients
Scale
- 1 lb sea scallops, patted dry
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 cup mushrooms, sliced
- 2 garlic cloves, minced
- 1/4 cup dry white wine (or seafood broth)
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan
- Salt & black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil and 1 tbsp butter in a skillet over medium-high heat. Sear scallops for 2–3 minutes per side until golden brown and tender. Remove and set aside.
- In the same skillet, add remaining butter and sliced mushrooms. Cook until golden and soft. Stir in minced garlic and cook for 1 minute.
- Pour in white wine (or broth) to deglaze the pan, scraping up any browned bits. Let it reduce slightly.
- Stir in heavy cream and grated Parmesan. Simmer until the sauce thickens.
- Return scallops to the skillet and let them warm in the sauce for 2–3 minutes. Season with salt and black pepper to taste.
- Serve scallops with sauce spooned over the top. Garnish with chopped parsley and serve with crusty bread or buttered noodles.
Notes
- Ensure scallops are dry before searing to achieve a golden crust.
- Use seafood broth as a substitute for white wine if preferred.
- Great as a holiday or date-night dinner option.
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 2g
- Sodium: 410mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 115mg