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Golden-brown scallop cassolettes in white ramekins with creamy mushroom sauce and fresh parsley garnish

Scallop Cassolettes Recipe: A Creamy Seafood Casserole

Elegant and indulgent, these French scallop cassolettes feature tender seared scallops, creamy mushroom sauce, and a touch of white wine baked to golden perfection. An easy, restaurant-quality seafood dish perfect for dinner parties or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 –6 servings
Course: Seafood
Cuisine: French
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 12 scallops coral-free, dry-packed
  • 200 g button or porcini mushrooms sliced
  • 2 finely chopped shallots
  • 1 minced garlic clove
  • 200 ml double cream
  • 100 ml dry cider or white wine
  • 1 tablespoon whole-grain mustard
  • 1 tablespoon flour
  • 2 tablespoons butter
  • 1 sprig thyme
  • 1 bouquet garni thyme, bay leaf, parsley
  • Salt and pepper to taste
  • Grated Gruyère or Parmesan optional for topping
  • Fresh parsley for garnish

Method
 

  1. Pat scallops dry, season with salt and pepper. Heat 2 tbsp butter in skillet over medium-high heat. Sear scallops 1–2 minutes per side until golden. Transfer to plate.
  2. In the same pan, add shallots and sauté 2–3 minutes. Add garlic and mushrooms, cook until browned and moisture evaporates.
  3. Sprinkle flour over mixture, stir for 1 minute. Pour in cider or wine to deglaze, scraping up browned bits. Add bouquet garni, thyme, mustard, and stir in cream gradually. Simmer 5–10 minutes until thickened.
  4. Preheat oven to 200°C (400°F). Divide scallops into ramekins, top with mushroom sauce. Add grated cheese if desired.
  5. Bake 10–15 minutes until golden and bubbling. Garnish with parsley and serve immediately.

Notes

Use dry-packed scallops for best caramelization. Avoid overcooking to keep them tender. Sauce can be prepared ahead. Pair with crisp white wine or serve with crusty baguette for a true French touch.