This elegant French-inspired casserole is the ultimate seafood lover’s dream. Tender shrimp, sweet scallops, and luxurious lump crab meat are bathed in a rich, aromatic white wine and butter sauce, then baked to perfection. Serve it straight from the baking dish with crusty bread to soak up every last drop of the incredible sauce.
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes | Serves: 4
Ingredients
For the Seafood:
- ½ lb large shrimp, peeled and deveined
- ½ lb sea scallops (pat dried)
- ½ lb lump crab meat, picked over for shells
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- Pinch of paprika (optional, for color)
For the Aromatic Base:
- 1 shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
- ½ cup seafood or chicken broth
- ½ cup heavy cream
- 2 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 2 tbsp fresh parsley, chopped (plus more for garnish)
- 1 tsp fresh thyme leaves (or ¼ tsp dried)
- ¼ tsp red pepper flakes (optional, for a subtle kick)
For the Topping:
- ¼ cup Panko breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tbsp melted butter
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Seafood: Pat the shrimp and scallops completely dry with paper towels. This is crucial for a good sear. Season them with salt, pepper, and paprika (if using).
- Sear the Seafood: In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the shrimp and scallops in a single layer (work in batches if needed). Sear for 1-2 minutes per side, just until golden but not fully cooked through. Remove and set aside.
- Sauté Aromatics: In the same skillet, add the remaining 1 tablespoon of olive oil. Add the shallot and cook until soft and translucent, about 2-3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
- Deglaze and Simmer: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let it simmer for 2-3 minutes until reduced by half. Add the broth, heavy cream, and thyme. Bring to a gentle simmer and let it cook for 3-4 minutes to slightly thicken.
- Finish the Sauce: Reduce heat to low. Whisk in the butter, lemon juice, and parsley. Gently fold in the lump crab meat and the seared shrimp and scallops. Taste and adjust seasoning.
- Add Topping and Bake: In a small bowl, mix the Panko breadcrumbs and Parmesan cheese with the melted butter. Sprinkle this mixture evenly over the seafood. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the topping is golden and the sauce is bubbly.
- Garnish and Serve: Remove from the oven. Let it rest for 2-3 minutes. Garnish with fresh parsley and a squeeze of lemon juice. Serve immediately right from the skillet.
Chef’s Notes & Tips
- The Perfect Sear: Ensure your seafood is bone-dry before searing to achieve a beautiful golden crust instead of steaming.
- Wine Substitute: If you prefer not to use wine, substitute with an additional ½ cup of broth and a tablespoon of lemon juice.
- Crab Meat: Handle the lump crab meat gently when folding it in to keep those beautiful large chunks intact.
- Make it Ahead: You can prepare the recipe through step 6, cover, and refrigerate for up to 4 hours. Add the topping and bake just before serving.
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Serving Suggestions: This is a complete meal in a dish! Serve it with:
- A crisp green salad.
- Crusty French bread or sourdough for dipping.
- Lemon wedges on the side.
Enjoy your spectacular, restaurant-quality seafood feast!
