Seafood 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
Units
Scale
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.
Find it online: https://cookedbyclara.com/seafood-gratin-recipe/
