Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F).
- In a large skillet, heat olive oil over medium heat; add finely chopped shallot and minced garlic, sauté until translucent.
- Add button mushrooms, cook until golden brown and tender.
- Incorporate the scallops and shrimp, cook for about 3-4 minutes until the seafood is opaque and pink.
- Stir in the sour cream, chopped parsley, salt, and pepper; mix until well combined.
- Transfer the mixture to individual cassolettes or a large casserole dish; sprinkle grated cheese on top.
- Bake for 10-12 minutes until the cheese is melted and golden.
- Remove from the oven, let rest for a few minutes; serve hot, garnished with parsley if desired.
Nutrition
Calories: 350kcalCarbohydrates: 12gProtein: 28gFat: 22gSaturated Fat: 9gCholesterol: 150mgSodium: 580mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 150mgIron: 2mg
Notes
This dish is versatile and can be served as either an elegant appetizer or a hearty main course. Use fresh seafood and vegetables for best flavor and texture. Avoid overcrowding the skillet to ensure even cooking. Experiment with herbs; parsley is classic, but dill or tarragon can add unique flavors. Leftovers can be stored in the refrigerator for up to 2 days. When reheating, add a splash of cream or milk to maintain creaminess. For a lighter option, consider using low-fat sour cream.
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