Gourmet Seafood Cassolette: A Decadent Delight

Indulge in a Cozy Bistro Delight

Scale

1 lb mixed shellfish (combination of shrimp, scallops, and white fish)
2 tablespoons shallots (can substitute with onions)
2 cloves garlic (fresh, can use garlic powder if needed)
1 cup white wine (can replace with broth for non-alcoholic version)
1 cup fish or vegetable stock (choose low-sodium if desired)
1 cup heavy cream (can use coconut milk for dairy-free)
2 tablespoons fresh herbs (e.g., parsley, thyme) (fresh preferred over dried)
1 cup cheese (e.g., Gruyère, Parmesan) (omit or substitute with nutritional yeast for dairy-free)

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Rinse and pat dry your seafood thoroughly. Quickly sear shrimp and scallops in a hot pan for 1-2 minutes per side.
In a large skillet, heat olive oil over medium heat. Cook shallots until translucent, about 3-4 minutes. Add minced garlic and cook until fragrant, about 1 minute.
Pour in the white wine, scraping the bottom of the pan to release any browned bits. Let simmer for about 2 minutes until reduced.
Stir in the fish or vegetable stock, allowing the mixture to simmer on low heat for 5 minutes.
Gradually mix in the heavy cream and fresh herbs, simmer until the sauce thickens, about 5-7 minutes.
Gently fold seafood into the sauce, ensuring each piece is well-coated. Cook for another 2-3 minutes until heated through.
Spoon the seafood mixture into individual cassolettes or ramekins, distributing evenly.
Sprinkle cheese over the top, creating a crust when baked.
Place the cassolettes under the broiler for about 3-5 minutes, or until the cheese is bubbling and golden brown.