Go Back
Gourmet seafood cassolette in a white ceramic dish, featuring golden seared scallops and mushrooms in a creamy sauce, garnished with fresh parsley.
Maria Canilssom

Gourmet Seafood Cassolette

This easy, elegant Seafood Cassolette with seared scallops in a creamy mushroom wine sauce is ready in 35 minutes. A simple gourmet dinner perfect for date nights or guests. For more elegant dinner ideas, try our Cranberry Brie Stuffed Chicken or Mini Beef Wellingtons. This recipe is a wonderful way to enjoy gourmet seafood, similar to the elegant approach of the Gourmet Seafood Cassolette from LadySavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: French, French-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb sea scallops, patted very dry
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1 small shallot, finely chopped
  • 2 cloves garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 0.5 cup dry white wine
  • 0.75 cup heavy cream
  • 0.5 tsp Dijon mustard
  • 0.25 tsp ground white pepper
  • 1 tsp fresh lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 tsp fresh thyme leaves
  • 0.25 cup grated Gruyère cheese (optional)

Equipment

  • Large Oven-Safe Skillet Cast iron or stainless steel works best.
  • tongs For flipping scallops.
  • wooden spoon For stirring and deglazing.

Method
 

  1. Heat olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat. Pat scallops completely dry with paper towels and season lightly with salt. Sear for 2 minutes per side until a deep golden crust forms. Transfer to a plate.
  2. Reduce heat to medium. Add the remaining butter to the skillet. Add the chopped shallot and cook for 1 minute until softened. Add the garlic and mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
  3. Pour the white wine into the skillet, using a wooden spoon to scrape up any browned bits from the bottom. Let the wine simmer until it has reduced by about half, which will take 3-4 minutes.
  4. Reduce heat to low. Stir in the heavy cream, Dijon mustard, white pepper, and a pinch of salt. Let the sauce simmer gently for 3-5 minutes until it thickens slightly. Remove from heat and stir in the lemon juice, parsley, and thyme.
  5. Gently return the seared scallops to the skillet, nestling them into the creamy sauce. If using, sprinkle the grated Gruyère cheese evenly over the top.
  6. Place the skillet under a preheated broiler for 2-4 minutes, watching closely, until the cheese is melted, bubbly, and golden in spots. Garnish with extra parsley and serve immediately with crusty bread on the side.

Notes

Pro Tips: The key to perfect scallops is patting them completely dry before searing. Use an oven-safe skillet to make the entire dish in one pan. Don't rush the wine reduction—letting it simmer by half concentrates the flavor and removes the alcohol taste. If you don't have an oven-safe skillet, transfer the mixture to a small baking dish before broiling. For the best texture, serve immediately after broiling while the sauce is bubbly and the top is golden.