Recipe for savory seafood casseroles
Ingredients · Servings 4
- 20-25 small scallops
- About ten peeled shrimp
- About fifteen plain mussels
- 2 heaping tablespoons of button mushrooms
- 1 carotte25
- 2 tablespoons of white wine
- 1 large tub of thick fresh cream
- 2 tablespoons of breadcrumbs
Method · 35 min
- In a cast iron or enamel saucepan, melt a knob of butter, sauté the small scallops, and add a tablespoon of white wine. The wine will evaporate; remove the scallops and set them aside.
- Next, sauté the shrimp, then the mussels, and set them aside. Cook the diced carrots and mushrooms, and set them aside.
- In the saucepan over medium heat, add a knob of butter, 1 or 2 tablespoons of white wine and 1 large pot of thick cream, season with salt and pepper.
- Return the scallops, mussels, shrimp, mushrooms and carrots to the pan with the sauce. Mix well.
- Pour into 4 ramekins, sprinkle with breadcrumbs and bake at 180° (gas mark 6) for 15 minutes.
Preparation time: 10 minutes
Cooking time: 25 minutes
In a cast iron or enamel saucepan, melt a knob of butter, sauté the small scallops, and add a tablespoon of white wine. The wine will evaporate; remove the scallops and set them aside.
Next, sauté the shrimp, then the mussels, and set them aside. Cook the diced carrots and mushrooms, and set them aside.
In the saucepan over medium heat, add a knob of butter, 1 or 2 tablespoons of white wine and 1 large pot of thick cream, season with salt and pepper.
Return the scallops, mussels, shrimp, mushrooms and carrots to the pan with the sauce. Mix well.
Pour into 4 ramekins, sprinkle with breadcrumbs and bake at 180° (gas mark 6) for 15 minutes.
