Description
A rich and creamy New England Seafood Casserole featuring scallops, shrimp, and haddock baked in a savory Parmesan and Old Bay seasoned sauce, topped with buttery crackers for a golden, crispy crust. Perfect as a hearty main course showcasing classic regional seafood flavors.
Ingredients
Seafood
- 1/2 lb sea scallops
- 1/2 lb shrimp (peeled and deveined)
- 1/2 lb haddock or cod (cut into chunks)
Sauce
- 4 tablespoons unsalted butter (divided)
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1/2 cup dry white wine or seafood stock
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon paprika
- Salt and black pepper to taste
Topping
- 1 cup Ritz crackers or buttery breadcrumbs (crushed)
- 2 tablespoons chopped fresh parsley for garnish (optional)
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking and prepare for casserole assembly.
- Sauté aromatics: In a skillet over medium heat, melt 2 tablespoons of butter. Add finely chopped onion and sauté for 2–3 minutes until softened. Add minced garlic and cook for another 30 seconds to develop fragrance without burning.
- Make sauce: Pour in the white wine and let it simmer for 2–3 minutes to reduce slightly, concentrating flavor. Stir in heavy cream, Parmesan cheese, Old Bay seasoning, paprika, salt, and black pepper. Simmer for 3–4 minutes, stirring occasionally, until the sauce thickens slightly.
- Combine seafood and sauce: Gently add the scallops, shrimp, and haddock chunks into the sauce, carefully tossing to coat the seafood evenly without breaking it apart.
- Assemble casserole: Pour the seafood mixture into the prepared baking dish, spreading it evenly.
- Prepare topping: Melt the remaining 2 tablespoons of butter and combine it in a small bowl with the crushed Ritz crackers or buttery breadcrumbs. Sprinkle this mixture evenly over the top of the casserole for a crispy golden crust after baking.
- Bake: Place the casserole uncovered in the oven and bake for 20–25 minutes, or until the seafood is cooked through and the topping is golden brown and crisp.
- Rest and garnish: Allow the casserole to rest for a few minutes after baking to let flavors set. Optionally, garnish with chopped fresh parsley before serving for a pop of color and freshness.
Notes
- You can substitute other white fish such as cod or pollock, or add lobster meat for a more decadent version of the casserole.
- For a lighter sauce, use half-and-half instead of heavy cream to reduce fat content.
- Ensure seafood is fresh and properly prepared for best flavor and texture.
- Use gluten-free breadcrumbs to make this casserole gluten-free if needed.
