Savory Scallop & Shrimp Gratin: 1 Pure Luxury

Oh, hello there! If you’re anything like me, you love a dish that feels a little bit fancy, a little bit special, you know? Something that makes a Tuesday night feel like a Saturday celebration. That’s exactly what this Savory Scallop & Shrimp Gratin is all about. It’s that kind of comforting, impressive meal my granny would have whipped up when we had guests, but made a bit easier for us busy folks today. It’s rich, it’s creamy, and honestly, it just tastes like pure luxury. Perfect for when you want to treat yourself or someone special!

Why You’ll Love This Savory Scallop & Shrimp Gratin

Honestly, this gratin is a winner for so many reasons! It looks super elegant and feels totally gourmet, like something you’d get at a fancy restaurant, but it’s actually quite straightforward to make. You’ll love:

• It’s wonderfully impressive for guests.
• The texture is incredibly rich and creamy.
• It’s surprisingly easy for such a special dish.
• It’s the perfect centerpiece for entertaining or just a lovely treat meal.
• It’s totally Pinterest-worthy!

A Taste of Luxury with Savory Scallop & Shrimp Gratin

This dish really does give you that restaurant-quality experience right in your own kitchen. It’s a truly gourmet scallop and shrimp bake that feels decadent and special, perfect for making any meal feel like a celebration.

Gathering Your Ingredients for the Savory Scallop & Shrimp Gratin

Alright, let’s get everything ready for this gorgeous gratin! Having your ingredients prepped makes the whole cooking process so much smoother. For this rich and creamy seafood bake, you’ll need:

• 1 lb large shrimp, all peeled and deveined. Make sure they’re nice and ready to go!
• 1 lb sea scallops. Just trim off that tough side muscle – it’s usually a little tough tab on the side of the scallop.
• 2 tablespoons butter. The base of our lovely sauce!
• 1 shallot, finely chopped. Shallots are just a bit milder than onions, but a tiny bit of yellow onion, minced super fine, would work in a pinch.
• 2 cloves garlic, minced. Oh, the smell of garlic cooking – pure heaven!
• 1/4 cup all-purpose flour. This is what’s going to thicken our sauce.
• 2 cups milk. Whole milk gives the best richness, but 2% works too.
• 1/2 cup heavy cream. For that extra decadent, luxurious feel.
• 1 cup shredded Gruyere cheese. I love Gruyere for its nutty, slightly sweet flavor that melts like a dream!
• 1/2 cup shredded Parmesan cheese. For that salty, sharp kick.
• 1/4 cup chopped fresh parsley. For a pop of freshness and color.
• Salt and freshly ground black pepper to taste. Always season as you go!
• 1/4 cup breadcrumbs, optional. If you like a little crunch on top, go for it!

Ingredient Notes and Substitutions for Your Savory Scallop & Shrimp Gratin

Now, about these ingredients – a few little notes to make sure your gratin is absolutely perfect. Using fresh seafood really does make a difference here; it has a much better texture and flavor than frozen. If you can’t find Gruyere, a good sharp white cheddar or even a fontina would be lovely alternatives. They’ll give you that glorious cheesy meltiness. For the shallot, if you don’t have any, just mince up about a quarter of a small yellow onion very, very finely. And for the herbs, fresh chives or dill would also be delicious additions if you fancy a change!

How to Prepare Your Savory Scallop & Shrimp Gratin

Alright, let’s get this delicious gratin made! It’s really not complicated, just follow these steps and you’ll have something truly special on your plate. Don’t be intimidated; it’s quite forgiving!

Step 1: Oven Preheat and Seafood Prep

First things first, let’s get that oven humming! Pop it in at 375°F (190°C). While it’s heating up, take your shrimp and scallops and give them a good pat-down with some paper towels. Seriously, get them as dry as you can. This is super important – it helps the seafood cook through nicely instead of steaming in its own juices. Trust me on this one!

Step 2: Building the Flavor Base

Grab an oven-safe skillet, or if you’re using a gratin dish, you can do this part in a saucepan. Melt the butter over medium heat. Once it’s all bubbly and lovely, toss in your finely chopped shallot. Let it soften up for about 3-4 minutes – you want it nice and tender, not browned. Then, add your minced garlic. Oh, that smell! Cook it for just another minute until you can really smell that garlicky goodness. Be careful not to burn it though!

Step 3: Creating the Creamy Sauce

Now for the magic sauce! Sprinkle the flour right over the shallots and garlic. Stir it around for a minute or two – this is called making a roux, and it helps thicken our sauce. Then, slowly, slowly whisk in your milk and heavy cream. Keep whisking as you pour to make sure there are no lumps. Let it simmer gently, stirring now and then, until it thickens up nicely. You’re looking for a consistency that coats the back of a spoon.

Step 4: Enriching the Sauce with Cheese and Seasoning

Take that lovely, thickened sauce off the heat. Now, stir in your shredded Gruyere and Parmesan cheeses. Keep stirring until they’re all melted and the sauce is wonderfully smooth and creamy. Give it a taste! Add salt and freshly ground black pepper until it’s just right for you. Remember, the cheese adds saltiness, so taste before you go overboard!

Step 5: Combining Seafood and Sauce

Gently fold your dried shrimp and scallops into that luscious cheese sauce. You want to coat every single piece. Try not to stir too vigorously here; we want to keep the seafood intact as much as possible. Just a gentle mix to make sure everything is covered in that creamy goodness.

Step 6: Assembling and Baking the Gratin

Sprinkle that fresh chopped parsley all over the top. If you’re feeling it, add the breadcrumbs now too for a bit of crunch. Pop the skillet or gratin dish into your preheated oven. Bake it for about 15 to 20 minutes. You’ll know it’s ready when the seafood is cooked through – it’ll turn opaque – and that topping is all golden brown and bubbly. Gorgeous!

Step 7: Resting and Serving

Once it’s out of the oven, let it sit for just a few minutes before you dig in. This little rest lets the sauce settle and the flavors really meld together. It makes it easier to serve too. Then, just serve it up and watch everyone’s faces light up!

Tips for a Perfect Savory Scallop & Shrimp Gratin

A couple of little tricks can make this gratin absolutely perfect. Make sure you don’t overcook the seafood – shrimp and scallops cook really quickly! Patting them dry at the start is key for this. If you like a really golden, crispy topping, you can pop it under the broiler for the last minute or two, but honestly, watch it like a hawk because it can go from golden to burnt in seconds! The sauce should be thick enough to coat, but not so thick it’s paste-like; if it seems too thick, a tiny splash more milk can help.

Frequently Asked Questions about Savory Scallop & Shrimp Gratin

Got a few questions buzzing around your head about this lovely gratin? I get it! It’s always good to have a little extra info. Here are some common ones I hear:

Can I use frozen seafood for this Savory Scallop & Shrimp Gratin?

You absolutely can! If you’re using frozen shrimp and scallops, just make sure to thaw them completely first. Then, drain them really well and pat them super dry with paper towels, just like you would with fresh. This is key to getting that lovely texture and avoiding a watery sauce. It’s still a wonderfully easy shrimp gratin dinner even with frozen seafood!

What other cheeses can I use in this cheesy seafood bake recipe?

Gruyere is fantastic because it’s nutty and melts like a dream, but don’t be afraid to play around! A good sharp white cheddar, fontina, or even a bit of Monterey Jack would be delicious. You could even do a mix! Just aim for cheeses that melt well. The Parmesan adds that salty kick, so I’d keep that in, but feel free to swap the Gruyere base!

How do I prevent the sauce from breaking or becoming lumpy?

The trick is to make sure your heat isn’t too high when you’re adding the milk and cream, and to whisk constantly to create that smooth roux. Taking the sauce off the heat before you add the cheese is also really important. Cheese can sometimes separate if it gets too hot too quickly. Just gentle heat and constant stirring are your friends here!

Can I make this Savory Scallop & Shrimp Gratin ahead of time?

Yes, you totally can! You can assemble the whole gratin, cover it tightly, and keep it in the fridge for up to 24 hours. When you’re ready to bake, just take it out of the fridge while the oven preheats, and then bake it as usual. It might need a few extra minutes in the oven since it’s starting out cold, but it’ll still be delicious. It’s a great way to get a head start on a special meal!

What are the best side dishes for a Savory Scallop & Shrimp Gratin?

This gratin is quite rich and decadent, so I love pairing it with something fresh and light to balance it out. A simple green salad with a nice vinaigrette is always a winner. Some crusty bread for mopping up that amazing sauce is a must, of course! Steamed asparagus or green beans also make lovely, simple sides that don’t overpower the star of the show.

Nutritional Information for Savory Scallop & Shrimp Gratin

Just a little note that these are estimates, but they give you a good idea of what you’re getting with this delicious dish! This luxurious gratin is quite a treat, packed with protein and healthy fats.

Per serving:

• Calories: 550
• Fat: 35g
• Saturated Fat: 20g
• Trans Fat: 1g
• Cholesterol: 250mg
• Sodium: 700mg
• Carbohydrates: 20g
• Fiber: 1g
• Sugar: 5g
• Protein: 35g

Share Your Savory Scallop & Shrimp Gratin Experience!

I really hope you give this Savory Scallop & Shrimp Gratin a try! It’s such a special dish that always feels like a treat. I’d absolutely love to hear what you think! Drop a comment below with your thoughts, let me know how it turned out for you, or share any little twists you added. And if you loved it, a quick rating would be wonderful!

Print