Gourmet Seafood Casserole
A comforting casserole filled with tender scallops in a creamy mushroom sauce, topped with melted cheese, perfect for any occasion.
Ingredients
Main Ingredients
- 1 lb scallops Fresh, cleaned scallops
- 1 cup heavy cream Rich cream for sauce
- 1 cup mushrooms, sliced Button or cremini mushrooms work well
- ½ cup dry white wine For deglazing, can use gluten-free options
- 2 tbsp Dijon mustard Adds a tangy flavor to the sauce
- 1 cup shredded cheese (cheddar or Gruyère) Choose a cheese that melts well
- 2 tbsp butter For sautéing
- Salt To taste
- Pepper To taste
- Fresh parsley For garnish
Instructions
Preparation
- Gather all your ingredients. Clean the scallops gently under cold water and pat them dry. Slice the mushrooms and chop the parsley for garnishing.
Cooking the Base
- In a skillet over medium heat, melt the butter until it foams. Add the sliced mushrooms and sauté until golden brown and tender, about 5 minutes.
- Pour in the white wine and simmer for a few minutes until it reduces slightly.
Making the Sauce
- Stir in the heavy cream and Dijon mustard. Mix well, season with salt and pepper, and let the sauce simmer for about 5 minutes.
Searing Scallops
- In another skillet, heat more butter over medium-high heat and sear the scallops for 2-3 minutes on each side until golden brown.
Combining
- Gently fold the seared scallops into the creamy mushroom mixture. Transfer to a baking dish.
Baking
- Sprinkle shredded cheese over the top and bake in a preheated oven at 350°F for 15-20 minutes until the cheese is melted and bubbly.
Serving
- Let the casserole sit for a few minutes. Garnish with parsley and serve immediately.
Notes
For a dairy-free version, substitute heavy cream with coconut milk and cheese with plant-based alternatives. Pair with a fresh salad and crusty bread.