This casserole feels like something you’d order at a cozy seafood restaurant, but it comes together easily at home. Tender seared scallops and juicy shrimp get bathed in a smooth Parmesan cream sauce, then baked until hot and bubbly. It’s an elegant, comforting dish perfect for a date night in or a special dinner for two.
Why You’ll Love This Recipe
- Restaurant-worthy seafood at home. Seared scallops and shrimp in a rich cream sauce feel like a special occasion.
- Ready in 30 minutes. A quick path to an elegant dinner.
- Smooth, savory sauce. Parmesan and cream come together with seafood broth for a rich, comforting finish.
- A recipe for two. Perfect for a romantic dinner or a small, intimate meal.
Ingredients
- 6 scallops with coral, if available
- 10 peeled shrimp
- 150 ml seafood broth or chicken broth
- ½ tbsp fish stock powder
- 1 tbsp butter
- 1 small garlic clove, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp paprika
- Salt, to taste
- Black pepper, to taste
- 1 tbsp fresh parsley, chopped
How to Make Shrimp & Scallop Casserole with Creamy Sauce
1. Prepare the seafood. Pat the scallops and shrimp dry with paper towels. Season lightly with salt, black pepper, and paprika.
2. Sear the scallops. Melt the butter in a skillet over medium-high heat. Sear the scallops for 1 to 2 minutes per side, just until lightly golden. Remove and set aside.
3. Cook the shrimp. In the same skillet, add the shrimp and cook for 1 to 2 minutes per side, until pink. Remove and set aside with the scallops.
4. Build the sauce. Lower the heat to medium. Add the garlic and cook for 30 seconds. Pour in the seafood broth and stir in the fish stock powder.
5. Make it creamy. Add the heavy cream and Parmesan cheese. Stir gently until the sauce becomes smooth and slightly thickened.
6. Assemble the casserole. Place the scallops and shrimp in a small baking dish. Pour the creamy sauce over the seafood.
7. Bake until bubbly. Bake at 375°F for 10 to 12 minutes, until the sauce is hot and bubbly and the seafood is tender.
8. Finish and serve. Sprinkle with fresh parsley and serve hot with rice, pasta, mashed potatoes, or crusty bread.
Tips for the Best Shrimp & Scallop Casserole
- Pat the seafood very dry before searing. This helps both the scallops and shrimp brown nicely instead of steaming in the pan.
- Don’t overcook the seafood in the initial sear. They’ll finish cooking in the oven, so a light sear is all that’s needed at this stage.
- Use freshly grated Parmesan for the smoothest sauce, since it melts more evenly than pre-shredded cheese.
- Watch the bake time closely. Scallops can turn rubbery if overcooked, so check for doneness starting around the 10-minute mark.
What to Serve with Shrimp & Scallop Casserole
This dish pairs beautifully with rice, pasta, or mashed potatoes to soak up the creamy sauce. A simple side salad also works if you want something lighter alongside it.
Frequently Asked Questions
Can I use frozen scallops and shrimp?
Yes, just thaw completely and pat very dry before searing so they brown properly instead of steaming.
Can I double this recipe?
Yes, this recipe scales up easily. Just use a larger baking dish so the seafood has room to bake evenly.
Can I substitute the heavy cream?
Half-and-half can work in a pinch, though the sauce will be thinner and less rich than with heavy cream.
Shrimp & Scallop Casserole with Creamy Sauce
Ingredients
Equipment
Method
- Pat the scallops and shrimp dry with paper towels. Season lightly with salt, black pepper, and paprika.
- Melt the butter in a skillet over medium-high heat. Sear the scallops for 1 to 2 minutes per side, just until lightly golden. Remove and set aside.
- In the same skillet, add the shrimp and cook for 1 to 2 minutes per side, until pink. Remove and set aside with the scallops.
- Lower the heat to medium. Add the garlic and cook for 30 seconds. Pour in the seafood broth and stir in the fish stock powder.
- Add the heavy cream and Parmesan cheese. Stir gently until the sauce becomes smooth and slightly thickened.
- Place the scallops and shrimp in a small baking dish. Pour the creamy sauce over the seafood.
- Bake at 375°F for 10 to 12 minutes, until the sauce is hot and bubbly and the seafood is tender.
- Sprinkle with fresh parsley and serve hot with rice, pasta, mashed potatoes, or crusty bread.
