Method of Preparation
Preparation of Ingredients
- Chop the vegetables :
- Finely chop the onions and garlic.
- Thinly slice the button mushrooms.
- Prepare the seafood :
- Peel and clean the fresh pink shrimp.
Cooking
- Cook the vegetables :
- Brown the garlic and onions in a pan with a knob of margarine until translucent.
- In another pan, cook the mushrooms until tender. Set aside.
- Prepare the scallops :
- Heat a drizzle of olive oil in a frying pan.
- Brown the scallops for 1 minute on each side.
- Add the whisky and flambé. Set the scallops aside and keep the cooking juices.
- Prepare the sauce :
- In a saucepan, gently heat the white wine, crème fraîche and cooking juices from the scallops.
- Whisk the mixture and add the 2 tablespoons of flour to thicken the sauce.
- Season with salt and pepper to taste.
Assembly and Baking in the Oven
- Assemble the casseroles :
- Lightly butter each casserole dish with margarine.
- Divide the onions, mushrooms, scallops, and five shrimps into each casserole dish.
- Sprinkle with chopped parsley.
- Add the sauce :
- Divide the creamy sauce into each casserole dish to coat the ingredients well.
- Bake :
- Preheat the oven to 200°C (thermostat 6-7).
- Bake the casseroles for 20 minutes until they are nicely browned and golden brown.
Preparation Tips
- Variation : Add a touch of grated cheese (like Gruyère) on top of the casseroles before putting them in the oven for an even tastier gratin.
- Tips : You can prepare the ingredients in advance and assemble the casseroles just before putting them in the oven to save time.
Conclusion
These scallop and shrimp casseroles are perfect for a refined starter or a light main course. The combination of seafood with a creamy sauce and delicately cooked vegetables brings an explosion of flavors to the mouth. Serve them with a green salad for a complete meal.
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