Seafood Gratin
A cozy and indulgent casserole of shrimp and scallops baked in a creamy, cheesy sauce until golden and bubbly, perfect for weeknight celebrations or holiday starters.
Ingredients
Seafood
- 1 lb shrimp, peeled and deveined (medium or large)
- 1 lb scallops (dry-packed preferred; patted dry)
Sauce
- 2 cups heavy cream
- 1 cup grated cheese (Gruyère or Parmesan work well)
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 tsp lemon juice
- Salt and freshly ground black pepper to taste
For Serving
- Fresh bread or cooked pasta For serving
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Grease a medium baking dish with butter or nonstick spray.
- In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 30–60 seconds until fragrant — don’t let it brown.
- Add the shrimp and scallops to the skillet. Sear for 1–2 minutes per side until they turn just opaque. Remove from heat; they’ll finish cooking in the oven.
- In a bowl, whisk together the heavy cream, grated cheese, lemon juice, and a pinch of salt and pepper until smooth. Taste and adjust seasoning.
- Fold the seared seafood into the cream mixture so everything is evenly coated. Pour the mixture into the prepared baking dish.
Baking
- Bake for 20–25 minutes until the gratin is bubbling and the top is golden. If you want extra color, broil for 1–2 minutes watching carefully so it doesn’t burn.
- Let rest for 3–5 minutes before serving. Spoon over fresh bread or toss with hot pasta to serve.
Notes
Best served with thick slices of crusty bread, pasta, and a crisp green salad. Cool and store any leftovers in the refrigerator for up to 3 days or freeze for up to 1 month before final baking.