In the realm of culinary creations, few dishes evoke the elegance and sophistication of a well-crafted seafood casserole. Today, we delve into a recipe that elevates this classic to new heights: a delectable Seafood Casserole featuring the delicate sweetness of scallops, the succulent tenderness of shrimp, and the earthy richness of mushrooms, all embraced by a luscious, creamy sauce. This is not just a meal; it’s an experience, a refined marine delicacy that promises to tantalize your taste buds and leave you craving more. Whether you’re looking to impress guests at a special occasion or simply seeking a comforting yet luxurious dinner, this scallop, shrimp, and mushroom casserole is the perfect choice.
The interplay of textures and flavors, from the slight chewiness of perfectly cooked scallops to the plumpness of shrimp and the soft bite of sautéed mushrooms, creates a harmonious blend that is both satisfying and sophisticated. The creamy sauce, infused with aromatic shallots, garlic, and a hint of dry white wine, binds these exquisite ingredients together, creating a truly unforgettable culinary masterpiece. This recipe is designed to be both approachable for home cooks and impressive enough for even the most discerning palates. Join us as we explore the step-by-step process of creating this exceptional seafood casserole, complete with variations, cooking notes, serving suggestions, and everything you need to make it a resounding success in your own kitchen.
Ingredients:
- 12 scallops: Opt for large, plump sea scallops if available. Fresh scallops are always preferable for their superior flavor and texture, but frozen scallops that have been properly thawed can also be used. Ensure they are dry before cooking to achieve a beautiful sear.
- 200g (7 oz) peeled shrimp: Choose firm, fresh shrimp. You can use either raw or pre-cooked shrimp, but if using pre-cooked, add them towards the end of the cooking process to avoid overcooking and rubbery texture. Deveined shrimp will save you preparation time.
- 250g (9 oz) button mushrooms: Select firm, unblemished button mushrooms. You can also experiment with other types of mushrooms like cremini or even a mix of wild mushrooms for a more complex flavor profile. Ensure they are cleaned thoroughly, gently wiping away any dirt with a damp cloth or brush rather than washing them under running water, which can make them absorb too much moisture.
- 2 shallots: Shallots offer a milder and sweeter onion flavor that complements the delicate seafood beautifully. Finely chop them to ensure they cook evenly and release their aromatic oils into the sauce.
- 2 garlic cloves: Fresh garlic is essential for adding a pungent and savory depth to the dish. Mince the garlic finely to allow its flavor to fully infuse the sauce. Avoid using pre-minced garlic, as it often lacks the fresh aroma and intensity of freshly minced cloves.
- 20cl (3/4 cup) thick cream: Heavy cream or double cream will provide the richness and luxurious texture for the sauce. For a slightly lighter option, you can use half-and-half, but be mindful that the sauce may not be as thick.
- 10cl (1/2 cup) dry white wine: A good quality dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay, will add acidity and complexity to the sauce. Avoid sweet wines, as they will clash with the savory flavors of the dish. The alcohol will cook off, leaving behind a delightful flavor essence.
- 30g (2 tbsp) butter: Unsalted butter is recommended to control the overall saltiness of the dish. Butter adds richness and helps in sautéing the vegetables and seafood.
- 2 tablespoons olive oil: Extra virgin olive oil is a good choice for its flavor and higher smoke point compared to butter alone, which helps prevent burning when sautéing.
- 1 bunch fresh parsley: Fresh parsley adds a vibrant, herbaceous note and a pop of color to the finished dish. Finely chop it just before serving to preserve its fresh flavor and aroma.
- Salt and freshly ground pepper: Essential for seasoning and enhancing the natural flavors of the ingredients. Use good quality sea salt and freshly ground black pepper for the best results. Season to taste throughout the cooking process.
Preparation:
Step 1: Prepare the Mushrooms
Begin by cleaning the button mushrooms. Gently wipe them with a damp cloth or a soft brush to remove any dirt. Avoid washing them under running water, as they can absorb excess moisture, which will hinder their ability to brown properly during sautéing. Once cleaned, cut the mushrooms into quarters. The size of the quarters can be adjusted based on your preference, but a uniform size will ensure even cooking.
Step 2: Chop the Aromatics
Next, prepare the shallots and garlic. Peel the shallots and finely chop them. The finer the chop, the more evenly they will cook and the smoother the sauce will be. Peel the garlic cloves and mince them finely. Mincing releases the garlic’s aromatic oils, infusing the dish with its pungent flavor.
Step 3: Sauté the Mushrooms
In a large pan or skillet over medium heat, melt half of the butter (15g or 1 tablespoon). Once the butter is melted and slightly foamy, add the quartered mushrooms. Sauté the mushrooms for approximately 5 minutes, stirring occasionally. The goal is to allow them to release their moisture and begin to brown slightly. This step enhances their earthy flavor and improves their texture in the final casserole. Once sautéed, remove the mushrooms from the pan and set them aside in a bowl.
Step 4: Sauté Shallots and Garlic
In the same pan, melt the remaining butter (15g or 1 tablespoon) along with the olive oil. The combination of butter and olive oil provides both flavor and a higher smoke point. Add the finely chopped shallots to the pan and sauté them over medium-low heat for about 2 minutes, or until they become translucent and softened. Be careful not to brown them, as this can impart a bitter taste. Once the shallots are softened, add the minced garlic and sauté for another minute, until fragrant. Watch closely to prevent the garlic from burning, as burnt garlic can also taste bitter.
Step 5: Cook the Seafood
Increase the heat to medium-high. Add the scallops and peeled shrimp to the pan with the shallots and garlic. Cook the scallops for approximately 2 minutes on each side, until they are opaque and have a nice sear. Similarly, cook the shrimp for about 2 minutes on each side, until they turn pink and are cooked through. Be careful not to overcook the seafood, as it can become tough and rubbery. The cooking time will depend on the size of the scallops and shrimp.
Step 6: Deglaze with White Wine
Pour the dry white wine into the pan. Increase the heat slightly and bring the wine to a gentle simmer. Use a spatula to scrape up any browned bits that have stuck to the bottom of the pan (this is called fond), as these bits are packed with flavor and will enhance the sauce. Allow the wine to reduce by about half, which will concentrate its flavor and add depth to the sauce. This process should take approximately 3-5 minutes.
Step 7: Add the Cream and Simmer
Reduce the heat to low and pour in the thick cream. Stir gently to combine it with the wine reduction and the other ingredients in the pan. Simmer the mixture for about 3 minutes, allowing the sauce to thicken slightly. Avoid boiling the cream, as this can cause it to separate.
Step 8: Incorporate the Mushrooms
Add the sautéed mushrooms back into the pan with the creamy sauce, scallops, and shrimp. Gently stir to combine everything and heat through for an additional 2 minutes. This allows the mushrooms to reabsorb some of the sauce and become nicely integrated into the casserole.
Step 9: Season and Finish
Season the seafood casserole generously with salt and freshly ground pepper to taste. Start with a small amount and then adjust as needed. Remember that the saltiness of the seafood can vary, so taste before adding too much. Finally, sprinkle the casserole with freshly chopped parsley. The parsley adds a fresh, herbaceous note that brightens the rich flavors of the dish.
Step 10: Serve
Serve the hot seafood casserole immediately in individual casserole dishes. This presentation adds a touch of elegance to the meal. You can also serve it from a larger serving dish if preferred.
Variation
- Different Seafood: Feel free to experiment with other types of seafood, such as chunks of cod, haddock, or salmon. You could also add mussels or clams in their shells for a more rustic and flavorful variation. Adjust the cooking times accordingly based on the type of seafood used.
- Adding Vegetables: Enhance the nutritional value and flavor by adding other vegetables. Consider incorporating peas, asparagus spears, bell peppers (sautéed beforehand), or even some spinach (wilted in at the end).
- Cheese Topping: For a richer and more indulgent casserole, sprinkle the top with grated Gruyère, Parmesan, or a blend of cheeses before baking it in the oven at 375°F (190°C) for about 15-20 minutes, or until the cheese is melted and bubbly.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce to the sauce for a subtle spicy kick.
- Herb Variations: Instead of or in addition to parsley, try using other fresh herbs like chives, tarragon, or dill, which pair beautifully with seafood.
- Crumb Topping: For added texture, top the casserole with a mixture of breadcrumbs (panko works well), melted butter, and perhaps some grated Parmesan cheese before baking.
- Coconut Milk Variation: For a dairy-free and slightly unfamiliar twist, substitute the thick cream with full-fat coconut milk. You might also consider adding a touch of ginger and lemongrass to the aromatics.unfamiliar
Serving Suggestions:
- Crusty Bread: Serve the seafood casserole with crusty bread, such as a baguette or sourdough, to soak up the delicious creamy sauce.
- Rice: Steamed white rice or brown rice makes a wonderful accompaniment to the rich casserole.
- Pasta: Toss the seafood casserole with cooked linguine, fettuccine, or other pasta shapes for a more substantial meal.
- Side Salad: A simple green salad with a light vinaigrette can provide a refreshing contrast to the richness of the casserole.
- Roasted Vegetables: Serve alongside roasted vegetables like asparagus, broccoli, or Brussels sprouts for a balanced meal.
- Mashed Potatoes: Creamy mashed potatoes are a classic and comforting pairing with seafood dishes.
- Garnish: Before serving, consider garnishing with an extra sprinkle of fresh parsley, a lemon wedge, or a drizzle of high-quality olive oil.
Tips:
- Prep Ahead: You can chop the shallots, mince the garlic, and clean the mushrooms ahead of time to save on preparation time.
- Make it Gluten-Free: To make this recipe gluten-free, ensure you are using a dry white wine that is certified gluten-free and serve it with gluten-free bread or rice.
- Scaling the Recipe: This recipe can easily be scaled up or down depending on the number of servings you need. Adjust the ingredient quantities accordingly.
- Individual Servings: Baking the casserole in individual ramekins or small casserole dishes not only looks elegant but also helps with portion control and ensures even heating.
- Storing Leftovers: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the oven.
1. satyamskitchen.com
Prep Time: 30 minutes
Cooking Time: Approximately 25 minutes
Total Time: Approximately 55 minutes
Nutritional Information:
(Please note that these are approximate values and can vary based on specific ingredients and portion sizes.)
- Calories: Approximately 380 kcal per serving (as provided in the original recipe)
- Protein: Approximately 30-35 grams per serving (estimated based on the protein content of scallops and shrimp)
- Sodium: Approximately 400-600 mg per serving (estimated, can vary depending on added salt and specific ingredients)
For more precise nutritional information, you can use a nutrition tracking app or website and input the specific ingredients and quantities you use.
faqs
- Can I use frozen seafood? Yes, you can use frozen scallops and shrimp. Ensure they are fully thawed before cooking and pat them dry to remove excess moisture. Fresh seafood is generally preferred for the best flavor and texture.
- Can I make this casserole ahead of time? You can prepare the casserole up to the point of adding the cream and seafood. Store it in the refrigerator and then add the cream and seafood and continue cooking just before serving. It’s best served fresh.
- What if I don’t have white wine? If you don’t have white wine, you can substitute it with chicken or vegetable broth. However, the white wine adds a unique flavor that enhances the dish.
- Can I use a different type of cream? While heavy cream provides the richest sauce, you can use half-and-half for a slightly lighter version. Be aware that the sauce might not be as thick.
- How do I know when the scallops and shrimp are cooked? Scallops are cooked when they are opaque and slightly firm to the touch. Shrimp are cooked when they turn pink and are no longer translucent. Avoid overcooking to prevent them from becoming tough.
- Can I add cheese to this casserole? Yes, you can add cheese for a richer and more decadent dish. Sprinkle grated Gruyère, Parmesan, or a blend of cheeses on top before serving or bake it in the oven until melted and bubbly.
- Is this recipe gluten-free? This recipe can be made gluten-free by ensuring your white wine is certified gluten-free and serving it with gluten-free accompaniments.
Conclusion
The Seafood Casserole with Scallops, Shrimp, and Mushrooms is more than just a dish; it’s a celebration of the sea and the earth, brought together in a harmonious blend of flavors and textures. The delicate sweetness of the scallops, the succulent bite of the shrimp, and the earthy undertones of the mushrooms, all enveloped in a luxurious creamy sauce, create a truly unforgettable culinary experience.
Whether you’re preparing this for a special occasion or simply want to elevate your weeknight dinner, this recipe is sure to impress. With its relatively straightforward preparation and the potential for creative variations, it’s a dish that invites experimentation and guarantees satisfaction. So, gather your ingredients, follow these steps, and prepare to indulge in a refined marine delicacy that will tantalize your taste buds and leave you with a sense of culinary accomplishment. Enjoy the symphony of flavors that this exquisite seafood casserole has to offer!
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Seafood Casserole: Scallops, Shrimp, and Mushrooms
- Total Time: 55 minutes
Description
A refined marine delicacy that blends the delicate flavors of seafood with creamy mushrooms.
Ingredients
- 12 scallops: Opt for large, plump sea scallops if available. Fresh scallops are always preferable for their superior flavor and texture, but frozen scallops that have been properly thawed can also be used. Ensure they are dry before cooking to achieve a beautiful sear.
- 200g (7 oz) peeled shrimp: Choose firm, fresh shrimp. You can use either raw or pre-cooked shrimp, but if using pre-cooked, add them towards the end of the cooking process to avoid overcooking and rubbery texture. Deveined shrimp will save you preparation time.
- 250g (9 oz) button mushrooms: Select firm, unblemished button mushrooms. You can also experiment with other types of mushrooms like cremini or even a mix of wild mushrooms for a more complex flavor profile. Ensure they are cleaned thoroughly, gently wiping away any dirt with a damp cloth or brush rather than washing them under running water, which can make them absorb too much moisture.
- 2 shallots: Shallots offer a milder and sweeter onion flavor that complements the delicate seafood beautifully. Finely chop them to ensure they cook evenly and release their aromatic oils into the sauce.
- 2 garlic cloves: Fresh garlic is essential for adding a pungent and savory depth to the dish. Mince the garlic finely to allow its flavor to fully infuse the sauce. Avoid using pre-minced garlic, as it often lacks the fresh aroma and intensity of freshly minced cloves.
- 20cl (3/4 cup) thick cream: Heavy cream or double cream will provide the richness and luxurious texture for the sauce. For a slightly lighter option, you can use half-and-half, but be mindful that the sauce may not be as thick.
- 10cl (1/2 cup) dry white wine: A good quality dry white wine, such as Pinot Grigio, Sauvignon Blanc, or Chardonnay, will add acidity and complexity to the sauce. Avoid sweet wines, as they will clash with the savory flavors of the dish. The alcohol will cook off, leaving behind a delightful flavor essence.
- 30g (2 tbsp) butter: Unsalted butter is recommended to control the overall saltiness of the dish. Butter adds richness and helps in sautéing the vegetables and seafood.
- 2 tablespoons olive oil: Extra virgin olive oil is a good choice for its flavor and higher smoke point compared to butter alone, which helps prevent burning when sautéing.
- 1 bunch fresh parsley: Fresh parsley adds a vibrant, herbaceous note and a pop of color to the finished dish. Finely chop it just before serving to preserve its fresh flavor and aroma.
- Salt and freshly ground pepper: Essential for seasoning and enhancing the natural flavors of the ingredients. Use good quality sea salt and freshly ground black pepper for the best results. Season to taste throughout the cooking process.
Instructions
Step 1: Prepare the Mushrooms
Begin by cleaning the button mushrooms. Gently wipe them with a damp cloth or a soft brush to remove any dirt. Avoid washing them under running water, as they can absorb excess moisture, which will hinder their ability to brown properly during sautéing. Once cleaned, cut the mushrooms into quarters. The size of the quarters can be adjusted based on your preference, but a uniform size will ensure even cooking.
Step 2: Chop the Aromatics
Next, prepare the shallots and garlic. Peel the shallots and finely chop them. The finer the chop, the more evenly they will cook and the smoother the sauce will be. Peel the garlic cloves and mince them finely. Mincing releases the garlic’s aromatic oils, infusing the dish with its pungent flavor.
Step 3: Sauté the Mushrooms
In a large pan or skillet over medium heat, melt half of the butter (15g or 1 tablespoon). Once the butter is melted and slightly foamy, add the quartered mushrooms. Sauté the mushrooms for approximately 5 minutes, stirring occasionally. The goal is to allow them to release their moisture and begin to brown slightly. This step enhances their earthy flavor and improves their texture in the final casserole. Once sautéed, remove the mushrooms from the pan and set them aside in a bowl.
Step 4: Sauté Shallots and Garlic
In the same pan, melt the remaining butter (15g or 1 tablespoon) along with the olive oil. The combination of butter and olive oil provides both flavor and a higher smoke point. Add the finely chopped shallots to the pan and sauté them over medium-low heat for about 2 minutes, or until they become translucent and softened. Be careful not to brown them, as this can impart a bitter taste. Once the shallots are softened, add the minced garlic and sauté for another minute, until fragrant. Watch closely to prevent the garlic from burning, as burnt garlic can also taste bitter.
Step 5: Cook the Seafood
Increase the heat to medium-high. Add the scallops and peeled shrimp to the pan with the shallots and garlic. Cook the scallops for approximately 2 minutes on each side, until they are opaque and have a nice sear. Similarly, cook the shrimp for about 2 minutes on each side, until they turn pink and are cooked through. Be careful not to overcook the seafood, as it can become tough and rubbery. The cooking time will depend on the size of the scallops and shrimp.
Step 6: Deglaze with White Wine
Pour the dry white wine into the pan. Increase the heat slightly and bring the wine to a gentle simmer. Use a spatula to scrape up any browned bits that have stuck to the bottom of the pan (this is called fond), as these bits are packed with flavor and will enhance the sauce. Allow the wine to reduce by about half, which will concentrate its flavor and add depth to the sauce. This process should take approximately 3-5 minutes.
Step 7: Add the Cream and Simmer
Reduce the heat to low and pour in the thick cream. Stir gently to combine it with the wine reduction and the other ingredients in the pan. Simmer the mixture for about 3 minutes, allowing the sauce to thicken slightly. Avoid boiling the cream, as this can cause it to separate.
Step 8: Incorporate the Mushrooms
Add the sautéed mushrooms back into the pan with the creamy sauce, scallops, and shrimp. Gently stir to combine everything and heat through for an additional 2 minutes. This allows the mushrooms to reabsorb some of the sauce and become nicely integrated into the casserole.
Step 9: Season and Finish
Season the seafood casserole generously with salt and freshly ground pepper to taste. Start with a small amount and then adjust as needed. Remember that the saltiness of the seafood can vary, so taste before adding too much. Finally, sprinkle the casserole with freshly chopped parsley. The parsley adds a fresh, herbaceous note that brightens the rich flavors of the dish.
Step 10: Serve
Serve the hot seafood casserole immediately in individual casserole dishes. This presentation adds a touch of elegance to the meal. You can also serve it from a larger serving dish if preferred.
Notes
- Don’t Overcook the Seafood: The key to a perfect seafood casserole is to avoid overcooking the scallops and shrimp. They should be just cooked through and still tender. Overcooked seafood will become tough and rubbery.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will significantly impact the final flavor of the dish. Opt for fresh, high-quality seafood and vegetables whenever possible.
- Taste and Adjust Seasoning: Always taste the sauce before serving and adjust the seasoning with salt and pepper as needed.
- Control the Heat: Pay close attention to the heat while sautéing the aromatics to prevent them from burning. Burnt shallots and garlic can impart a bitter taste to the entire dish.
- Thawing Frozen Seafood: If using frozen scallops or shrimp, ensure they are completely thawed before cooking. Pat them dry with paper towels to remove any excess moisture, which will help them sear better.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 380 kcal
- Sodium: 400-600 mg
- Protein: 30-35 grams