Gourmet Seafood Cassolette

Gourmet Seafood Cassolette is a creamy, comforting dish baked with tender seafood, rich cream, and a golden breadcrumb topping. It’s elegant enough for a special occasion yet simple enough to whip up on a weeknight. Serve it with crusty bread or a crisp salad for a meal that feels indulgent and satisfying.

Love More Seafood Recipes? Try My Seafood Lasagna or this Luxurious Seafood Gratin next.

Why You’ll Love This Recipe

This dish combines the richness of a creamy seafood filling with the crunch of a golden breadcrumb topping, making every bite irresistible. It’s quick to prepare, impressive to serve, and perfect for both casual family dinners and special occasions. With simple ingredients and a forgiving method, you’ll get restaurant-quality results right from your own kitchen.

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Ingredient List

For the Seafood Base:

• 1 lb mixed seafood (shrimp, scallops, white fish like cod or halibut – whatever looks freshest)
• 2 tablespoons butter (real butter, not margarine – trust me on this)
• 2 tablespoons olive oil (prevents burning while adding flavor)
• 1 small onion or shallot, finely diced (shallots are milder if you have them)
• 2 cloves garlic, minced (fresh only – no powder here)

For the Creamy Sauce:

• 1 cup heavy cream (the real stuff – don’t go light here)
• ¼ cup fish or chicken broth (fish broth is ideal but chicken works great)
• ½ cup grated Parmesan cheese (freshly grated melts better than pre-shredded)
• Zest of ½ lemon (this is crucial – don’t skip it)
• Salt and freshly ground black pepper, to taste

For the Golden Topping:

• ¼ cup panko breadcrumbs (so much better than regular breadcrumbs)
• 1 tablespoon fresh parsley or dill, chopped (parsley is more traditional)
• Lemon wedges for serving (fresh squeeze makes all the difference)

Why These Ingredients Work

Each ingredient has a specific job that creates the perfect harmony. Heavy cream forms the luxurious base that coats everything without being too heavy or cloying. Parmesan adds that nutty, salty depth that makes seafood sing – it’s like they were meant to be together.

That lemon zest is the game changer my mom taught me years ago. She always said “add citrus to any creamy dish” and she was absolutely right. It cuts through the richness and brightens every single bite without making it lemony. The butter and oil combination prevents burning while building incredible flavor from the bottom up.

Panko breadcrumbs create that restaurant-quality crunch that regular breadcrumbs just can’t match. They stay crispy even with all that moisture underneath, and they brown so beautifully. Fresh herbs at the end add color and a pop of freshness that makes the whole dish feel complete.

The seafood mixture works because different textures and flavors complement each other. Shrimp brings sweetness, scallops add that buttery richness, and white fish provides a mild canvas that soaks up all those incredible flavors.

Essential Tools and Equipment

You don’t need fancy equipment for this – just a few kitchen basics that you probably already own. A wide pan or skillet (12-inch works perfectly) gives everything room to cook evenly. Four individual ramekins make it feel special, though one medium baking dish works fine for family-style serving.

My ramekins are from the thrift store and work beautifully – no need for expensive ones. A baking sheet underneath saves your arms when moving them around and prevents spills. A wooden spoon for stirring and a microplane for zesting (though a regular grater works) round out the essentials.

How To Make Gourmet Seafood Cassolette

Preheat & Prepare

Set your oven to 375°F and grease those ramekins with a little butter. Put them on a baking sheet right away – learned this the hard way when I tried carrying four hot ramekins at once. Position your oven rack in the middle for even browning.

Take your seafood out of the fridge about 15 minutes early so it’s not ice-cold when it hits the pan. Cold seafood steams instead of getting that nice sear that builds flavor. Pat everything completely dry with paper towels – this step is crucial for good results.

Cook the Seafood

Heat butter and oil in your wide pan over medium heat. Don’t rush this – let them melt together slowly. Add the diced onion and cook for 2-3 minutes until soft and fragrant. Your kitchen should start smelling incredible right about now.

Add minced garlic and cook just 30 seconds until fragrant – any longer and it gets bitter. Now add your seafood and cook just until it starts turning opaque, maybe 2 minutes max. Don’t fully cook it because it finishes in the oven. Overcooked seafood is rubbery and nobody wants that.

Remove the seafood to a plate but leave all those beautiful pan juices behind. That’s pure flavor sitting there waiting to become your sauce.

Make the Cream Sauce

This is where the magic happens. Add your broth to the same pan and scrape up all those golden bits stuck to the bottom – that’s concentrated flavor right there. Let it simmer for a minute to reduce slightly.

Pour in the cream and let it simmer gently for about 5 minutes until it coats the back of your spoon. Don’t let it boil hard or it might curdle. Gradually stir in the Parmesan cheese, letting each addition melt completely before adding more. The sauce should be silky and smooth.

Add that crucial lemon zest and season with salt and pepper. Taste it – this is your chance to adjust before assembly. The sauce should be rich but bright, creamy but not heavy.

Assemble the Cassolette

Gently fold the seafood back into that gorgeous cream sauce. Be gentle here – we want to keep everything intact and beautiful. The seafood should be evenly coated and swimming in just enough sauce.

Divide the mixture between your prepared ramekins, making sure everyone gets a good variety of seafood. Top each one evenly with panko breadcrumbs – I like to add a tiny extra sprinkle of Parmesan on top for extra golden color and flavor.

Bake to Golden Perfection

Slide that baking sheet into your preheated oven and bake for 15-20 minutes until the tops are gorgeously golden brown and the sauce is bubbling around the edges. Your kitchen will smell absolutely incredible – that’s how you know it’s ready.

Don’t overbake or the seafood gets tough. Look for that perfect golden color and active bubbling. Every oven is different, so trust your eyes and nose more than the timer.

Garnish & Serve

Remove from the oven and immediately sprinkle with fresh chopped herbs. The residual heat will release their oils and make everything smell amazing. Serve right away with those lemon wedges – that fresh squeeze of lemon right before eating makes every bite pop.

You Must Know

The biggest mistake people make is overcooking the seafood in step 2. Remember, it’s going to finish cooking in that hot oven, so just warm it through initially. Overcooked seafood turns rubbery and there’s no fixing it.

Room temperature seafood cooks more evenly than cold, so take it out of the fridge 15 minutes before cooking. Pat it completely dry – wet seafood steams instead of searing, and you lose all that flavor-building browning.

Personal Secret: If you have an open bottle of white wine, add a splash to the broth before adding cream. It adds incredible depth that makes people wonder what your secret ingredient is. Just don’t tell them it was leftover wine from last night!

Pro Tips & Cooking Hacks

Always pat seafood completely dry before cooking – this is the difference between amateur and professional results. Water makes everything steam instead of getting that beautiful sear that builds flavor layers.

If your cream sauce gets too thick, whisk in a little more broth. Too thin? Let it bubble longer until it coats your spoon. The sauce should coat the seafood without being gluey or running off like water.

Fresh seafood is wonderful but don’t stress if you only have frozen. Just make sure it’s completely thawed and patted bone dry. Some of my best batches have used frozen shrimp from Costco.

Never skip the lemon zest – it’s not optional. Fresh zest is so much brighter and more aromatic than bottled lemon juice. One lemon gives you enough zest for multiple batches.

Temperature control matters. Medium heat prevents burning while building flavor. If things start browning too fast, turn it down. If nothing’s happening, turn it up a notch.

Flavor Variations & Suggestions

Want to change things up? Swap Parmesan for Gruyère cheese for a nuttier, more complex flavor profile. Fresh thyme instead of parsley adds an earthy, sophisticated note that pairs beautifully with seafood.

I made this with a splash of brandy in the sauce for our anniversary dinner – absolutely divine and definitely repeating that experiment. A tiny pinch of red pepper flakes adds warmth without heat.

For a lighter version, use half heavy cream and half whole milk, though you’ll sacrifice some of that luxurious richness. Sometimes I add a handful of baby spinach in the last minute of sauce cooking for color and nutrition.

Different seafood combinations create entirely different dishes. All scallops feels indulgent, all shrimp is crowd-pleasing, and adding some firm white fish makes it more affordable without sacrificing flavor.

Make-Ahead Options

This is absolutely perfect for entertaining because you can do almost everything ahead of time. Make the entire dish up to the baking step, cover with plastic wrap, and refrigerate for up to 24 hours. Just add 5 extra minutes to the baking time if you’re cooking from cold.

The sauce and seafood can be made earlier in the day and assembled right before guests arrive. This actually improves the flavor as everything has time to meld together. Keep components separate until assembly to prevent overcooking.

For meal prep, make double batches and freeze half before baking. Thaw overnight in the fridge and bake as directed. It’s like having a fancy restaurant meal waiting in your freezer.

Recipe Notes & Baker’s Tips

The beauty of cassolette lies in its flexibility – use whatever seafood looks freshest at your market. I’ve made gorgeous versions with just shrimp when it was on sale, or splurged on lobster and scallops for special occasions. Even tried it with chunks of firm fish like cod – all work beautifully.

Keep the total weight around 1 pound regardless of what combination you choose. The sauce proportions work perfectly with this amount, and everyone gets a generous serving.

Individual ramekins look elegant and make portion control easy, but don’t stress if you only have one medium baking dish. Family-style serving works perfectly and actually easier for larger groups.

Watch your oven – some run hot and will brown the top before the inside is properly heated. If the top browns too quickly, tent with foil for the remaining cooking time.

Serving Suggestions

This pairs beautifully with crisp white wine – Sauvignon Blanc or Pinot Grigio complement the richness without competing. Crusty French bread is essential for sopping up that incredible sauce. Nobody should miss a drop of that creamy goodness.

I always serve this with a simple green salad dressed with lemon vinaigrette. The acidity cuts through the richness and cleanses the palate. My neighbor brings roasted asparagus whenever I make this – they’re a perfect match.

For special occasions, start with this as an elegant appetizer before a lighter main course. For casual dinners, make it the star with simple sides. Either way, people always ask for the recipe.

The individual ramekins make beautiful presentation, but don’t forget small spoons for getting every last bit. Some of the best parts cling to the sides and bottom.

How to Store Your Gourmet Seafood Cassolette

Store leftovers in the refrigerator for up to 2 days in covered containers. The cream sauce stays stable and the flavors actually improve overnight. To reheat, use a 350°F oven for 10-15 minutes until warmed through – microwaving makes the sauce separate and the seafood tough.

Don’t freeze this dish – cream sauces and seafood don’t freeze well together. The texture changes dramatically and not in a good way. Better to make smaller batches fresh than deal with disappointing leftovers.

If you have sauce leftover without seafood, it keeps for 3 days and makes an incredible pasta sauce. Just toss with your favorite pasta and maybe some sautéed vegetables.

Allergy Information

This recipe contains dairy (cream, butter, Parmesan cheese) and various types of seafood. For dairy-free versions, coconut cream can substitute for heavy cream, though the flavor will be noticeably different. Nutritional yeast can replace Parmesan for a similar umami depth.

Always buy seafood from reputable sources and check for freshness. If anyone has shellfish allergies, stick to fish-only versions. When in doubt, ask your fishmonger about sourcing and handling.

Cross-contamination is a real concern with seafood allergies. Use separate cutting boards and utensils if preparing other dishes alongside this one.

Questions I Get Asked A Lot

Can I use frozen seafood?

Absolutely! Frozen seafood often has better texture than “fresh” seafood that’s been sitting around. Just make sure it’s completely thawed and patted bone dry before cooking. I use frozen shrimp from Costco all the time with excellent results.

What if I can’t find fish broth? Chicken broth works perfectly fine and is what I use most of the time. Vegetable broth works too, though it won’t add the same depth. In a pinch, even water with a splash of white wine gives good results.

Can I make this without individual ramekins?

Of course! Use one medium baking dish (like an 8×8 or 9×9) and increase the baking time by about 5 minutes. It’s actually easier for serving larger groups, just not quite as elegant for date nights.

What’s the best seafood combination?

I love equal parts shrimp and scallops with some chunks of firm white fish. But honestly, use whatever looks freshest and fits your budget. All shrimp works beautifully and is usually the most affordable option.

Why does my sauce sometimes curdle? Usually from too high heat or adding cheese too quickly. Keep the heat at medium-low when making the sauce and add Parmesan gradually, stirring constantly. If it does curdle, a quick blend with an immersion blender usually fixes it.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear about your seafood combinations and any tweaks you made.