Ingredients
- ½ pound shrimp, peeled and deveined
- ½ pound scallops
- ½ pound lump crab meat
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 small shallot, finely chopped
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- ½ cup shredded Gruyère or mozzarella cheese
- 2 tablespoons all-purpose flour
- 1 teaspoon Old Bay seasoning (or seafood seasoning)
- ½ teaspoon paprika
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons chopped fresh parsley
- ½ cup breadcrumbs or panko (optional, for topping)
Instructions
- Prepare the seafood
- Pat shrimp and scallops dry with paper towels.
- Season lightly with Old Bay seasoning and pepper.
- Cook the seafood
- Heat 1 tablespoon butter in a skillet over medium heat.
- Sauté shrimp and scallops for 2–3 minutes, just until they begin to turn opaque. Do not fully cook.
- Remove from heat and set aside.
- Make the creamy sauce
- In the same skillet, melt the remaining butter.
- Add shallot and garlic; cook for 1 minute until fragrant.
- Stir in flour and cook for 30 seconds.
- Slowly whisk in wine (or broth) and heavy cream.
- Simmer until slightly thickened, about 3–5 minutes.
- Stir in Parmesan, lemon juice, paprika, salt, and pepper.
- Assemble the cassolette
- Gently fold shrimp, scallops, and crab meat into the sauce.
- Spoon into individual ramekins or one small baking dish.
- Top with Gruyère/mozzarella and breadcrumbs (if using).
- Bake
- Bake at 375°F (190°C) for 15–20 minutes, until bubbly and golden on top.
Air Fryer Version
- Use small oven-safe ramekins that fit your air fryer.
- Air fry at 350°F (175°C) for 8–12 minutes until hot, bubbly, and lightly browned.
- Add cheese topping during the last few minutes if you want a more golden crust.
Serving Suggestions
Serve with:
- Crusty French bread for dipping
- Garlic toast
- A simple green salad
- Roasted asparagus or vegetables
