Scallop, lobster and Brussels sprout casserole

Recette - Scallop, lobster and Brussels sprout casserole - La Belle Iloise
Perfect for the Christmas holidays!

recipe_people 2

Preparation Time

recipe_clock 15 min

Cooking Time

recipe_cooking 25 min

What you need for this recipe


All ingredients
  • 1 tin 1/2 (400 g) la belle-iloise lobster bisque
  • 4 good-sized scallops (95 g)
  • 6 good-sized prawns (80 g)
  • 25 ml whisky
  • 8 Brussels sprouts (140 g)
  • 3 tablespoons olive oil and
  • 1 small carrot (70 g)
  • 2 pinches Espelette pepper
Let's get started


  1. Peel the sprouts and the carrot.
  2. Cut the carrot into thin strips.
  3. Quarter the sprouts, separating the outer leaves.
  4. Blanch the vegetables separately in a pan of boiling salted water.
  5. First the carrot for one minute, then the sprout leaves for 30 sec and then the sprout hearts for 5 min.
  6. Lightly brown the scallops and the prawns in the olive oil, and flambé them with the whisky.
  7. At the same time, heat the lobster bisque in a saucepan with the pepper, sprout leaves, half of the sprout hearts and the strips of carrot. Cook for 2 minutes.
  8. Add the flambéed scallops and prawns and cover with a lid. Turn off the heat as soon as it boils.
  9. Allow to stand 10 minutes (to finish cooking the scallops).
  10. Divide between individual casserole dishes and decorate with the rest of the sprouts.
  11. Bake in the oven at 180 °C (gas mark 4) approximately 20 minutes before serving.
  • For a main course, allow one more scallop per person and serve with a side-dish of 45 g of rice per person.
  • For an attractive presentation, mould the portions of rice in ramekins, turn-out and sprinkle with a pinch of Espelette pepper and a few sprigs of chervil.

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