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Scallop and Shrimp Mushroom Casserole with White Wine Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 13 reviews

This elegant scallop casserole features fresh scallops, succulent shrimp, and tender button mushrooms all brought together in a creamy white wine sauce. Inspired by traditional French cuisine, it offers a luxurious yet simple seafood dish perfect for festive occasions and special dinners.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Seafood

  • 400g fresh scallops
  • 200g peeled shrimp

Vegetables & Aromatics

  • 250g fresh button mushrooms
  • 1 shallot, finely chopped
  • Freshly chopped parsley, for garnish

Liquids & Dairy

  • 20 cl full-fat fresh cream
  • 10 cl dry white wine

Fats & Oils

  • 50g unsalted butter
  • 1 tablespoon olive oil

Seasonings

  • Fine salt, to taste
  • Freshly ground pepper, to taste

Instructions

  1. Prepare the seafood and vegetables: Rinse and pat dry the fresh scallops. Check that the shrimp are peeled. Clean the button mushrooms thoroughly and slice them. Finely chop the shallot for sautéing.
  2. Sauté the shallot and mushrooms: In a large pan, heat the olive oil along with 20g of unsalted butter. Add the chopped shallot and sauté until translucent and fragrant. Add the sliced mushrooms and cook them for 5 to 7 minutes until they release their moisture and begin to brown slightly.
  3. Sear the scallops: Using the same pan, push the mushrooms aside or remove temporarily. Add the remaining butter and sear the scallops for 1 minute on each side until they develop a light golden crust but remain tender inside.
  4. Add the shrimp: Add the peeled shrimp to the pan and cook for an additional 2 minutes, stirring gently to incorporate flavors without overcooking the seafood.
  5. Deglaze with white wine: Pour in the dry white wine to deglaze the pan. Scrape the bottom of the pan with a wooden spoon to lift any caramelized bits, infusing the sauce with flavor. Allow the wine to reduce slightly.
  6. Incorporate cream and simmer: Pour in the full-fat fresh cream and let the mixture reduce for 3 to 4 minutes to thicken the sauce, stirring occasionally to prevent sticking.
  7. Add mushrooms back and finish simmering: Return the cooked mushrooms to the pan, stirring them into the sauce, and simmer everything together for an additional 2 minutes to blend flavors thoroughly.
  8. Serve: Divide the casserole mixture evenly among warm ramekins or individual oven-safe dishes. Sprinkle with freshly chopped parsley for a fresh finish and serve immediately while warm and creamy.

Notes

  • Ensure scallops and shrimp are fresh for the best flavor and texture.
  • You can substitute the white wine with a light seafood or vegetable broth if preferred, though wine adds depth to the sauce.
  • If you want a thicker sauce, allow it to reduce longer but watch carefully to avoid burning.
  • Serve this casserole with crusty bread or a simple green salad for a complete meal.
  • Do not overcook scallops and shrimp; they should be tender and juicy, not rubbery.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Seafood Casserole
  • Method: Stovetop
  • Cuisine: French

Find it online: https://cozykitchenbymaya.com/scallop-and-shrimp-mushroom-casserole-with-white-wine-cream-recipe/