Panibois recipe: Scallop and shrimp cassolettes

Ingredients

For 4 cassolettes :

  • A dozen scallops

  • A dozen shrimps

  • 1 small leek

  • 1 shallot

  • 1 garlic clove

  • 2 stoppers cognac

  • 200 ml semi-thick cream

  • 150 ml white wine

  • 1 tablespoon cornflour

  • Butter, salt, pepper

  • Breadcrumbs

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Tiny mold

Mould: Tiny

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Preparation time: 40min

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Cooking time: 15/20min

Panibois recipe: Scallop and shrimp cassolettes
Panibois natural wood container for oven cooking
Panibois recipe: Scallop and shrimp cassolettes

Preparation

For the garnish :

  • 1

    1. Prepare the aromatic base. Melt 20 g butter in a sauté pan over low heat. Finely chop the shallot, garlic and white leek, then add them to the sauté pan with 15 g of semi-salted butter. Fry gently for around 10 minutes, stirring regularly, until the mixture is melting and lightly browned.

  • 2

    1. Sear the scallops. In a hot frying pan with a little butter, brown the scallops for 2 minutes on each side, keeping them soft and golden. Set aside on a plate.

  • 3

    1. Flambé the shrimp. In the same pan, brown the peeled shrimps for about 3 minutes. Then pour in 2 capfuls of cognac and carefully flambé them (or let the alcohol evaporate over high heat). Once well coated and lightly caramelized, set aside with the scallops.

  • 4

    1. Prepare the sauce. In a saucepan, collect the seafood cooking juices and add the semi-thick cream, white wine and cornflour. Season with salt and pepper, then add the shallot, garlic and leek mixture. Heat over low heat, stirring, until the sauce thickens slightly and becomes creamy. Adjust seasoning if necessary.

For dressage :

  1. Assemble the cassolettes. In each mould Tiny Paniboismold, pour a ladleful of hot sauce. Arrange a few shrimps and 2-3 scallops per portion. Cover lightly with remaining sauce if necessary.

  2. Add the finishing touch. Sprinkle each cassolette with breadcrumbs for a crunchy texture when removed from the oven.

  3. Place in the oven. Bake in a preheated oven at 180°C for 15 to 20 minutes, until the surface is gratinated and lightly browned.

  4. Serve hot. Serve with wild rice or steamed vegetables for a balanced, elegant dish.