Gourmet Seafood Cassolette

Instructions:

1. Prepare the Seafood:

   • Pat the shrimp and scallops dry with paper towels. Season lightly with salt and pepper.

   • If using large scallops, cut them in half for even cooking.

2. Sauté the Aromatics:

   • Heat olive oil in a large skillet or casserole pan over medium heat.

   • Add the chopped shallot and sauté for 2-3 minutes until softened.

   • Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Deglaze the Pan:

   • Pour in the white wine (or seafood stock) and let it simmer for 2-3 minutes, scraping up any browned bits from the pan.

4. Build the Sauce:

   • Stir in the tomato paste, smoked paprika, cayenne (if using), thyme, and tarragon.

   • Add the heavy cream and simmer for 3-4 minutes until slightly thickened.

   • Season with salt and black pepper to taste.

5. Cook the Seafood:

   • Add the shrimp and scallops to the pan, cooking for 2-3 minutes until the shrimp turn pink and the scallops are just opaque.

   • Gently fold in the lump crab meat and heat through (about 1-2 minutes). Avoid overmixing to keep the crab intact.

   • For extra richness, stir in a tablespoon of butter at the end.

6. Garnish and Serve:

   • Sprinkle with fresh parsley.

   • Serve hot in individual bowls or a large casserole dish with crusty bread for dipping.