A seafood casserole impresses everyone. You imagine a chef, a brigade, hours spent in the kitchen. The reality: twenty minutes, three varieties of seafood, and a hot skillet.
Ingredients :
- Peeled shrimp — Fresh if possible, otherwise frozen and thoroughly thawed in advance on paper towels. Avoid pre-cooked shrimp: they turn rubbery when reheated.
- Scallops — The true star of the dish. Choose large ones — they shrink when cooked. A well-seared scallop should remain translucent in the center with a golden crust on each side.
- Crab meat — Canned or frozen, it doesn’t matter. Just check there’s no hidden cartilage in the pieces before adding.
- Shallot — Prefer it to onions: milder and more delicate, it melts quickly in oil without overpowering the seafood flavors.
