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Scallops Shrimp Casserole

Scallops Shrimp Casserole

Indulge in a creamy Scallops Shrimp Casserole with tender seafood and golden mushrooms. Perfect for special occasions or a cozy dinner. Easy to make and unforgettable!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 250 g fresh scallops
  • 150 g peeled shrimp
  • 250 g sliced button mushrooms
  • 1 finely chopped shallot
  • 1 minced garlic clove
  • 2 c.s butter
  • 1 c.s olive oil
  • q.s. Salt and pepper
  • 20 cl thick cream
  • 10 cl fish stock or shrimp broth
  • 1 tsp cornstarch optional, for thickening
  • a pinch nutmeg optional
  • 2 c.s breadcrumbs or grated cheese (Gruyère or Parmesan)
  • q.s. Fresh parsley chopped, for garnish

Equipment

  • Large skillet or frying pan
  • Whisk
  • Wooden spoon or spatula
  • Ramekins or small oven-safe dishes
  • Oven and broiler

Method
 

  1. Start by cleaning the scallops, shrimp, and mushrooms, then pat them dry.
  2. In a large skillet, melt one tablespoon of butter with olive oil over medium heat, add the shallot and garlic, and sauté until fragrant.
  3. Toss in the mushrooms and cook until golden brown, then remove from the pan and set aside.
  4. Melt another tablespoon of butter in the same skillet, add scallops, and cook for 1–2 minutes per side until golden.
  5. Add the shrimp and cook briefly until pink and opaque; transfer to a plate and keep warm.
  6. Pour fish stock into the skillet, bring to a boil, then stir in cream and simmer gently; thicken with cornstarch if desired.
  7. Preheat the oven to 200°C (390°F), divide mushrooms, shrimp, and scallops into ramekins, and pour sauce over them.
  8. Sprinkle breadcrumbs or grated cheese on top, then bake under the broiler for 5–7 minutes until golden.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 105mgSodium: 500mgPotassium: 550mgFiber: 2gSugar: 3gVitamin A: 650IUVitamin C: 5mgCalcium: 150mgIron: 2.5mg

Notes

If you can’t find fresh scallops, frozen ones work just fine—thaw them properly before cooking. For a vegetarian option, swap seafood with roasted vegetables. Toast breadcrumbs lightly for extra flavor before adding them as a topping. Leftovers (if any!) can be stored in an airtight container in the fridge for up to two days or frozen for up to one month.
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