Ingredients:

  • 1 lb (450g) firm white fish fillets (cod, haddock, or pollock), skin removed and cut into 1-inch pieces
  • 1 lb (450g) large shrimp, peeled and deveined
  • 1/2 lb (225g) sea scallops, patted dry
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp black pepper (1g)
  • 4 tbsp (57g) unsalted butter
  • 1/2 cup (60g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 1/2 cup (120ml) dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1/4 cup (60ml) heavy cream
  • 1/4 cup (30g) grated Parmesan cheese, plus more for topping
  • 2 tbsp chopped fresh parsley
  • 1 tbsp lemon juice
  • 1/2 tsp kosher salt (3g)
  • 1/4 tsp white pepper (1g)
  • Pinch of nutmeg
  • 1 cup (100g) panko breadcrumbs
  • 3 tbsp (43g) unsalted butter, melted
  • 1/4 cup (30g) grated Parmesan cheese

Instructions:

  1. Toss seafood with olive oil, salt, and pepper.
  2. Briefly sauté the seafood in a skillet until lightly browned but not fully cooked. Set aside.
  3. Melt butter in the same skillet. Whisk in flour and cook for 1-2 minutes to create a roux.
  4. Gradually whisk in milk and white wine, ensuring no lumps form. Bring to a simmer, then reduce heat and stir in heavy cream, Parmesan cheese, parsley, lemon juice, salt, pepper, and nutmeg. Simmer until thickened.
  5. Gently fold the lightly cooked seafood into the creamy sauce.
  6. Combine panko breadcrumbs, melted butter, and Parmesan cheese in a small bowl.
  7. Pour the seafood mixture into the baking dish. Sprinkle evenly with the breadcrumb topping and more Parmesan cheese, if desired.
  8. Bake in a preheated oven at 375°F (190°C) for 25-30 minutes, or until golden brown and bubbly.
  9. Let the casserole rest for 5-10 minutes before serving.