Creamy Seafood Cassolette

A smooth sauce generously coating pearly scallops and firm shrimp. The briny aroma blends with nutty butter and reduced white wine for a rich, flavorful result.

• Prep time: 20 min
• Cook time: 25 min
• Difficulty: Medium
• Calories: 460
• Protein: 41 g
• Carbs: 12 g
• Fat: 25 g

Ingredients

• 500 g Mytilus edulis ( cleaned )
• 300 g Shrimp ( peeled )
• 200 g Scallop ( cleaned )
• 2 piece Shallot ( finely chopped )
• 40 g Minimum butter sweet
• 20 g Wheat flour
• 150 ml Dry white wine
• 200 ml Cream
• 1 piece Garlic ( minced )
• 10 g Flat-leaf parsley ( chopped )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 150 ml Fish stock

Instructions

1. Preparing the shellfish

   In a pan, toss the mussels with 50ml of dry white wine. Cover over high heat. As soon as they open, remove them. Filter the juice and set aside; it's essential for the flavor.

2. Sweating the aromatics

   Melt the butter in a saucepan. Add finely chopped shallots and minced garlic. Let them sweat without browning until the shallots are translucent.

3. Dusting and deglazing

   Dust the flour over the butter. Stir for 1 minute to cook the flour, then pour in the remaining white wine and mussel juice. Whisk to avoid lumps until the sauce thickens.

4. Finishing with cream

   Add the cream and fish stock. Let it reduce over low heat until the sauce coats the back of a spoon. It should be glossy and velvety.

5. Final poaching

   Submerge the shrimp and scallops in the hot sauce. Let them poach for 2 to 3 minutes. The scallops should remain tender to the touch. Add the shelled mussels and parsley at the end.

Chef's tips

• Never boil the sauce once the scallops are in, or they will turn rubbery.
• If the sauce is too thin, let it reduce for a few more minutes before adding the seafood.

Storage

Eat immediately. Seafood does not reheat well as it toughens the flesh.