If you’re craving something rich, comforting, and packed with ocean-fresh flavors, this Seafood Gratin Recipe is an absolute must-try. It’s a creamy, cheesy delight that brings shrimp and scallops together under a golden, bubbly crust, making it perfect for a cozy dinner or an impressive treat for guests.
Why You’ll Love This Recipe
- Simplicity Meets Luxury: This dish uses just a few basic ingredients but turns them into a truly indulgent experience.
- Quick to Prepare: Ready in just 30 minutes, it’s an easy way to impress without spending hours in the kitchen.
- Creamy and Flavorful: The combination of heavy cream and white grape juice creates a perfectly balanced sauce that’s both rich and subtly sweet.
- Versatile and Customizable: Swap seafood types or adjust seasonings to create your ideal seafood gratin every time.
Ingredients You’ll Need
The magic of this Seafood Gratin Recipe starts with a handful of fresh, quality ingredients. Each component plays an essential role—from the succulent shellfish to the creamy sauce and that irresistible cheesy topping.
- Shrimp (200g): Peeled and deveined shrimp give sweetness and a fresh ocean taste.
- Scallops (200g): They provide a tender, silky texture that pairs beautifully with shrimp.
- Butter (2 tablespoons): For sautéing the aromatics and enriching the dish.
- Onion (1 medium): Chopped finely to add sweetness and depth.
- Garlic (2 cloves): Minced, for a fragrant, savory boost.
- Heavy cream (200 ml): This is the heart of the gratin’s luscious sauce.
- White grape juice (50 ml): Adds a subtle sweetness that balances the creaminess.
- Grated cheese (50 g): Use your favorite—Parmesan, Gruyère, or a melty blend—to create that golden crust.
- Salt and black pepper (each ½ teaspoon): To bring all the flavors together and season perfectly.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Seafood Gratin Recipe shines because it’s so adaptable. Feel free to experiment with what you have on hand, cater to dietary preferences, or tweak the flavors to suit your mood—making it your own is part of the fun!
- Swap the Seafood: Try adding crab meat, mussels, or firm fish chunks for a different seafood medley.
- Dairy-Free Version: Use coconut cream or cashew cream instead of heavy cream, and a plant-based cheese alternative for topping.
- Extra Herbs: Fresh dill, parsley, or chives can elevate the dish with bright herbal notes.
- Spicy Kick: A pinch of cayenne pepper or a dash of hot sauce can add exciting heat for those who love it bold.
How to Make Seafood Gratin Recipe
Step 1: Prep Your Seafood and Aromatics
Start by making sure your shrimp and scallops are ready to go—if frozen, thaw them completely, rinse under cold water for freshness, and pat dry to keep the gratin from becoming watery. Chop your onion and mince your garlic so they’re set to enhance the sauce with fragrant sweetness.
Step 2: Sauté the Onion and Garlic
Melt the butter in a large skillet over medium heat, then add your chopped onion and minced garlic. Cook them gently for about 3-4 minutes, stirring often until the onions soften and turn translucent—this base creates layers of comforting flavor for the dish.
Step 3: Cook the Seafood
Add the shrimp and scallops to the skillet, cooking for roughly 3 minutes until the shrimp turns pink and the scallops become opaque. This quick, gentle cooking keeps the seafood tender and juicy, ready to soak in the creamy sauce.
Step 4: Build the Sauce
Pour in the white grape juice and let it simmer for 2 minutes to reduce slightly and add a subtle sweetness. Then stir in the heavy cream along with salt and black pepper, mixing everything together to create the rich, velvety sauce that hugs each piece of seafood perfectly.
Step 5: Bake to Perfection
Transfer your creamy seafood mixture into a baking dish, then sprinkle the grated cheese evenly over the top. Pop it into an oven preheated to 180°C (350°F) and bake for about 15 minutes, until the cheese bubbles and browns to a mouthwatering golden crust.
Step 6: Serve and Enjoy!
Once out of the oven, let your gratin cool a touch to settle the flavors and avoid burns. Then dive in and savor every creamy, cheesy bite of this delectable Seafood Gratin Recipe.
Pro Tips for Making Seafood Gratin Recipe
- Fresh Seafood Matters: Always opt for fresh or properly thawed seafood to keep your gratin from turning rubbery or watery.
- Don’t Overcook in the Skillet: The seafood will continue to cook in the oven, so just cook until it’s almost done on the stove to retain tenderness.
- Choose the Right Cheese: A cheese that melts well, like Gruyère or mozzarella, creates the best bubbly, golden topping.
- Allow to Rest Before Serving: Let your gratin sit a few minutes after baking; it helps the sauce thicken and flavors to meld beautifully.
How to Serve Seafood Gratin Recipe
Garnishes
Fresh herbs like chopped parsley or dill add a vibrant pop of color and a bright flavor contrast that lifts the creamy richness of the gratin. A squeeze of lemon just before serving can also brighten every bite wonderfully.
Side Dishes
Serve your seafood gratin alongside light, crisp salads or steamed green vegetables such as asparagus or green beans. Crunchy garlic bread or crusty baguette slices are perfect for scooping up every bit of that luscious sauce.
Creative Ways to Present
Try individual ramekins for a charming personal touch or bake the gratin in a hollowed-out loaf of crusty bread for a rustic presentation. For a classy dinner, serve portions atop a bed of saffron rice or creamy mashed potatoes to amplify the indulgence.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and refrigerate for up to 2 days. The gratin maintains its creamy texture well and makes for a delicious second-day meal, just be sure to reheat gently.
Freezing
While you can freeze seafood gratin, it’s best enjoyed fresh due to the texture of seafood and cream. If freezing, store in a freezer-safe container for up to 1 month and thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a low oven (around 150°C/300°F) until warmed through to preserve the creamy sauce and tender seafood without drying it out. Avoid the microwave if possible, as it can make the texture rubbery.
FAQs
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Can I use other types of seafood in this gratin?
Absolutely! This recipe is very flexible. You can add crab, lobster, clams, or firm white fish fillets alongside or instead of shrimp and scallops. Just adjust cooking times accordingly to avoid overcooking delicate seafood.
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What cheese works best for the gratin topping?
Gruyère, Parmesan, or even a sharp cheddar melt beautifully and provide a savory crust. Mixing cheeses can add depth—try combining a mild melting cheese with a sharper one for extra flavor complexity.
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Is white grape juice necessary in the sauce?
White grape juice adds a subtle sweetness that balances the creaminess and seafood flavors, but you can substitute with dry white wine or even a splash of apple juice if you prefer. It really brightens the overall taste profile.
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Can I prepare the gratin in advance?
Yes! You can assemble the gratin up to the baking step and keep it covered in the fridge for a few hours before baking. This is perfect for busy days or entertaining when you want to spend less time in the kitchen.
Final Thoughts
This Seafood Gratin Recipe is a perfect little luxury you can whip up any night of the week—comforting, elegant, and so full of flavor. Give it a try and enjoy the warm hug of creamy, cheesy seafood that’s sure to become a favorite in your recipe rotation!
PrintSeafood Gratin Recipe
This Seafood Gratin is a creamy, cheesy baked dish featuring succulent shrimp and scallops sautéed with garlic and onions, simmered in a lightly sweetened cream sauce, and topped with golden melted cheese. Perfect for an elegant dinner or special occasion, it combines delicate seafood flavors with a rich and comforting texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French
Ingredients
Seafood
- 200 g Shrimp, peeled and deveined
- 200 g Scallops, fresh or thawed if frozen
Sauce and Aromatics
- 2 tablespoons Butter, for sautéing
- 1 medium Onion, chopped
- 2 cloves Garlic, minced
- 200 ml Heavy cream, for the creamy sauce
- 50 ml White grape juice, adds sweetness to the sauce
- 1/2 teaspoon Salt, to taste
- 1/2 teaspoon Black pepper, to taste
Topping
- 50 g Grated cheese, for topping (use your favorite cheese)
Instructions
- Prepare the seafood: Gather fresh shrimp and scallops. If using frozen, thaw completely, rinse under cold water, and pat dry thoroughly to ensure even cooking.
- Sauté aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic and sauté for 3-4 minutes until the onions are translucent and fragrant.
- Cook the seafood: Add the shrimp and scallops to the skillet and cook for about 3 minutes, stirring occasionally, until the shrimp turns pink and the scallops become opaque, indicating they are cooked through.
- Add liquids and seasoning: Pour in the white grape juice and allow it to simmer for 2 minutes to reduce slightly. Stir in the heavy cream, salt, and black pepper, mixing everything well to combine into a creamy sauce.
- Assemble the gratin: Transfer the creamy seafood mixture into a baking dish, spreading it evenly. Sprinkle the grated cheese evenly over the top to form a golden crust upon baking.
- Bake the gratin: Preheat your oven to 180°C (350°F). Place the baking dish in the oven and bake for about 15 minutes, or until the cheese is bubbly and golden brown on the surface.
- Serve: Remove the gratin from the oven and let it cool slightly for a few minutes before serving to allow the flavors to settle and to avoid burning your mouth.
Notes
- Make sure seafood is thoroughly thawed and patted dry if using frozen to avoid excess moisture in the gratin.
- You can substitute white grape juice with dry white wine or chicken broth for variation.
- Use a medium to sharp cheese like Gruyère, Parmesan, or cheddar for optimal melting and flavor.
- Serve with crusty bread or a fresh green salad for a complete meal.
