Gourmet seafood cassolette.
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 oil
1 shallot, finely chopped
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
¼ tsp red pepper flakes (optional)
For the Sauce:
2 tbsp olive oil
2 tbsp all-purpose flour (or almond flour for low-carb)
½ cup dry white wine
1 cup seafood or fish stock
½ cup heavy cream
½ cup grated Gruyere or Parmesan cheese
½ tsp Dijon mustard
1 tbsp lemon juice
1 tbsp fresh parsley, chopped
For the Topping:
½ cup panko breadcrumbs (or crushed pork rinds for keto)
¼ cup grated Gruyere or Parmesan cheese
Instructions
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.