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Seafood Gratin Recipe

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4.7 from 7 reviews

A rich and creamy Seafood Gratin featuring succulent shrimp and scallops baked in a buttery, garlicky cream sauce topped with melted golden cheese. This elegant dish combines fresh seafood with a subtle sweetness from white grape juice and a savory finish, perfect for a delightful main course.

Ingredients

Seafood

  • 200 g shrimp peeled and deveined
  • 200 g scallops fresh or thawed if frozen

Sauce and Topping

  • 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
  • 50 g grated cheese for topping, use your favorite cheese
  • 1/2 teaspoon salt to taste
  • 1/2 teaspoon black pepper to taste

Instructions

  1. Prepare Seafood: Gather fresh shrimp and scallops. If using frozen seafood, thaw completely, rinse under cold water, and pat dry to ensure they cook evenly and without excess moisture.
  2. Sauté Aromatics: In a large skillet, melt butter over medium heat. Add the chopped onion and minced garlic, sautéing for 3 to 4 minutes until the onion is translucent and fragrant.
  3. Cook Seafood: Add the shrimp and scallops to the skillet. Cook for about 3 minutes, stirring occasionally, until the shrimp turn pink and the scallops become opaque, indicating they are perfectly cooked.
  4. Add Flavorings: Pour in the white grape juice and let it simmer for 2 minutes to concentrate the sweetness. Stir in the heavy cream, salt, and black pepper, combining everything thoroughly to create a rich and flavorful sauce.
  5. Assemble Gratin: Transfer the creamy seafood mixture into a baking dish. Evenly sprinkle the grated cheese on top to create a delicious crust once baked.
  6. Bake: Preheat the oven to 180°C (350°F). Bake the gratin for 15 minutes or until the cheese is bubbly and golden brown, forming a perfect cheesy topping.
  7. Rest and 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 ensure it’s not too hot to eat.

Notes

  • Use fresh seafood if possible for the best flavor and texture; frozen seafood should be fully thawed before cooking.
  • White grape juice adds a mild sweetness that balances the richness of the cream; you can substitute with white wine or apple juice if preferred.
  • Choose a cheese that melts well, such as Gruyère, mozzarella, or cheddar for the topping.
  • Do not overcook the seafood to avoid toughness; shrimp and scallops cook quickly and continue to cook slightly in the oven.
  • For a lower fat version, substitute heavy cream with half-and-half or a lighter cream alternative.

Find it online: https://hotsavors.com/seafood-gratin-recipe/