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Seafood gratin is a comforting dish that combines tender shrimp and scallops in a creamy sauce topped with melted cheese. It brings restaurant flair to your weeknight table without requiring complicated ingredients or techniques. This recipe is perfect when you want something creamy and satisfying with minimal fuss.
I threw this together once after a busy day and the gratin quickly became a family favorite. It is one of those dishes that feels fancy but is easy enough for an everyday meal.
Ingredients
- Shrimp: peeled and deveined ensure quick cooking and tender bites
- Scallops: fresh or thawed if frozen add a delicate sweetness and buttery texture
- Butter: for a rich base when sautéing the aromatics and seafood
- Onion: provides a mellow sweetness once cooked down
- Garlic: adds depth and aromatic flavor that complements seafood well
- Heavy cream: brings indulgence and helps create the luscious sauce
- White grape juice: enhances sauce with natural sweetness and balances cream
- Grated cheese: of your choice melts beautifully for a golden gratin topping
- Salt: for seasoning to taste
- Black pepper: adds a subtle spice that brightens the dish
Instructions
- Build The Base:
- Melt butter in a large skillet over medium heat. Add chopped onion and minced garlic. Sauté gently for 3 to 4 minutes until the onion turns translucent. This step builds a flavor foundation by softening the aromatics and coaxing out their sweetness.
- Cook The Seafood:
- Add the shrimp and scallops to the skillet. Cook for about 3 minutes. Watch for shrimp to turn pink and scallops to become opaque. This ensures your seafood is tender and not overdone.
- Add Sweetness And Cream:
- Pour in white grape juice. Let it simmer for 2 minutes to reduce slightly and infuse mild sweetness. Stir in heavy cream along with salt and black pepper. Mix well so the sauce becomes rich and smooth, coating the seafood.
- Prep For Baking:
- Transfer the creamy seafood mixture into a baking dish. Evenly sprinkle grated cheese on top to create a bubbling crust when baked.
- Bake To Perfection:
- Preheat your oven to 180 degrees Celsius or 350 degrees Fahrenheit. Bake the gratin for about 15 minutes. Keep an eye on the cheese so it turns golden and bubbly without burning.
- Serve:
- Remove from the oven and let cool for a few minutes before serving. This allows the gratin to set slightly for easy plating and maximum flavor.
My favorite part is the subtle sweetness the white grape juice adds. It lifts the dish and balances the creamy richness surprisingly well. This gratin always reminds me of cozy dinners where everyone savors every bite together.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in the oven or microwave to keep the sauce creamy and avoid drying out the seafood.
Ingredient Swaps
You can swap white grape juice with a dry white wine or a splash of apple juice for a similar sweet acidity. Try different cheeses like Gruyère or mozzarella to change the flavor profile slightly.
Serving Ideas
Serve the gratin with a simple green salad or steamed vegetables to cut through the richness. Crusty bread is ideal for soaking up the leftover sauce.
This gratin is easy to prepare but delivers impressive flavor and texture that everyone will love.
Frequently Asked Recipe Questions
- → Can I use frozen seafood for this dish?
Yes, thaw frozen shrimp and scallops completely before cooking. Rinse under cold water and pat dry for best results.
- → What type of cheese works best for topping?
A semi-hard cheese like Gruyère or cheddar melts well and adds a savory crust, but you can use your favorite grated cheese.
- → How do I ensure the seafood stays tender?
Cook shrimp and scallops just until they turn opaque to avoid toughness; about 3 minutes in a hot skillet is ideal.
- → What does the white grape juice add to the dish?
White grape juice provides a subtle sweetness that balances the richness of the cream and cheese without overpowering the seafood.
- → Can this dish be prepared ahead of time?
You can prepare the seafood mixture and assemble it in advance, then refrigerate before baking to save time.