Ocean Cassoulet

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This dish is perfect for your Valentine’s Day celebration. Shrimp and bay scallops married together in a luscious, creamy Mornay sauce. The Mornay is prepared with milk and a little Parmesan cheese~which keeps it on the lighter side. This cassoulet has all the great flavor and finesse of the classic French Coquille St. Jacques. The addition of a little white wine and cognac gives an extra layer of flavor. Serve with wild rice pilaf and a colorful vegetable sauté and you’ll have a Valentine’s Day to remember.

Serves Two

The Seafood

  • 8 Butterflied Jumbo Gulf Shrimp
  • ½ Pound of Bay Scallops
  • One Minced Shallot
  • Two Cloves of Minced Garlic
  • 1 Tbsp. Canola Oil
  • 1 Tbsp. Butter
  • ¼ Cup White Wine
  • 2 Tbsp. Cognac
  • Salt/Pepper to Taste
  • Fresh Chopped Parsley

Heat the oil/butter in a sauté pan~when bubbling add the shallot/garlic and sauté until tender~add the shrimp and scallops. Turn down the heat and sauté gently. Be careful not to brown the seafood. When the shrimp start turning pink, add the white wine/cognac~cook for another minute until the wine/cognac evaporate slightly. Tip~always add wine/cognac with the sauté pan off the fire to prevent a flare up. Add the seafood to the Mornay sauce and let cook for a minute~don’t over cook. Serve in individual cassoulet dishes garnished with parsley.

Mornay Sauce

  • 3 Tbsp. Flour
  • 3 Tbsp. Butter
  • 2 Cups Milk
  • ½ Cup Best Quality Parmesan
  • Salt
  • White Pepper to Taste
  • Pinch of Nutmeg

In a saucepan, melt the butter over medium heat. Stir in the flour and cook for a minute. Slowly whisk in the milk. Season with salt/nutmeg/white pepper. Cook for 5 minutes, stirring constantly. Remove from the heat and whisk in the Parmesan.

Ocean Cassoulet