Baked Scallop and Shrimp Gratin: A Decadent Delight

Imagine the briny, sweet essence of the sea, captured in a dish of such luxurious indulgence that it feels fit for a king’s table, yet remains within the reach of a home cook’s repertoire. Welcome to Baked Scallop and Shrimp Gratin, a dish that is the very definition of elegant comfort food. This is not a casserole; it is a sumptuous, creamy, and deeply flavorful gratin that showcases the delicate textures of scallops and shrimp, bathed in a rich, velvety sauce of wine, cream, and cheese, all crowned with a golden, buttery, crisp breadcrumb crust that shatters satisfyingly at the touch of a fork. It is a symphony of oceanic sweetness and terrestrial richness, a harmonious blend where the succulence of perfectly cooked shellfish is elevated, not overshadowed, by its decadent surroundings.

Why Is This Baked Scallop and Shrimp Gratin So Popular?

The enduring popularity of Baked Scallop and Shrimp Gratin lies in its unparalleled ability to deliver a restaurant-quality, fine-dining experience in the comfort of one’s home. First, it is the epitome of luxurious indulgence. The combination of two premium shellfish—scallops and shrimp—in a single dish immediately signals a special occasion. The creamy, cheesy sauce and the golden crust amplify this sense of decadence, creating a dish that feels celebratory and extraordinarily satisfying. It caters to the desire for a “fancy” meal without the need for complicated plating or obscure ingredients.

Second, it is a textural masterpiece. A great gratin is a study in contrasts. The dish offers the yielding, delicate bite of the seafood, the smooth, flowing richness of the béchamel-based sauce, and the definitive, crunchy resistance of the toasted breadcrumb and cheese topping. This interplay of soft and crisp, creamy and crumbly, ensures that every mouthful is dynamic and engaging, preventing the richness from becoming monotonous. The sound of the spoon cracking through the crust is part of the anticipatory joy.

Finally, it is surprisingly approachable and forgiving. While it sounds and tastes complex, the techniques involved—making a simple roux, poaching shellfish gently, assembling layers—are foundational. The oven does most of the work, melding the flavors and creating the iconic crust. It’s a dish that allows a home cook to practice classic French techniques with accessible ingredients, building confidence and delivering a spectacular, impressive result that is sure to garner effusive praise from any guest. It’s a culinary win that feels both ambitious and achievable.

Why You’ll Love This Baked Scallop and Shrimp Gratin:

You will love this recipe because it makes you feel like a master of ceremonies for a spectacular seafood feast. You will love the process of creating the creamy base, watching butter and flour transform into a roux, and then slowly whisking in wine and cream to create a silken sauce. You will love the gentle poach of the shrimp and scallops, a careful step that ensures they remain tender and juicy. You will love the aromatic alchemy as the sauce is infused with shallots, garlic, and herbs.

You will love the tactile pleasure of assembling the gratin: nestling the seafood into the sauce, sprinkling the buttery crumb mixture, and anticipating the transformation in the oven. You will love the suspenseful moment when you pull the dish from the oven and behold the perfectly browned, bubbling surface. Most of all, you will love the first taste: the crunch of the topping giving way to the creamy, briny, deeply savory heart of the dish. It’s a recipe that rewards patience and care with a result that is both soul-warming and sophisticated, a dish that creates a lasting memory around the dinner table.

Here’s what you’ll need:

Success hinges on fresh, high-quality seafood and a balanced, flavorful sauce. Do not skimp on the dairy fat—it’s essential for the luxurious texture.

For the Seafood:

• 1 lb (450g) large sea scallops (dry-packed, if possible), side muscle removed
• 1 lb (450g) large shrimp (31/40 count), peeled and deveined, tails on or off
• 1 tablespoon olive oil
• Salt and white pepper (preferred for its subtle heat without black flecks)
• ½ cup (120ml) dry white wine (e.g., Sauvignon Blanc, Pinot Grigio, or Chardonnay)

For the Creamy Gratin Sauce (a Seafood Béchamel):

• 4 tablespoons (½ stick / 57g) unsalted butter
• 2 large shallots, finely minced (about ½ cup)
• 3 cloves garlic, minced
• ¼ cup (31g) all-purpose flour
• 1 ½ cups (360ml) whole milk, warmed
• 1 cup (240ml) heavy cream
• ½ cup (120ml) seafood stock or clam juice
• 1 cup (100g) freshly grated Gruyère cheese (can sub with Swiss or Comté)
• ½ cup (50g) freshly grated Parmesan cheese, divided
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh tarragon or chives, chopped (optional but excellent)
• ½ teaspoon smoked paprika (optional, for depth)
• Pinch of freshly grated nutmeg
• Juice of ½ a lemon
• Salt and white pepper to taste

For the Buttery Crumb Topping:

• 1 ½ cups (150g) Panko breadcrumbs
• 3 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon lemon zest
• ¼ cup (25g) of the reserved grated Parmesan cheese

Equipment for Assembly:

• Large oven-safe baking/serving dish (a 9×13-inch gratin dish, 2-quart baking dish, or individual ramekins)
• Large skillet or sauté pan
• Medium saucepan
• Whisk
• Mixing bowls
• Paper towels

How to Make Baked Scallop and Shrimp Gratin:

Now that you have your ingredients ready, let’s dive into the steps for making this delightful Baked Scallop and Shrimp Gratin. It’s as easy as pie, and I promise you’ll feel like a culinary superstar!

Step 1: Prepare and Poach the Seafood
Pat the scallops and shrimp completely dry with paper towels. Season lightly with salt and white pepper. In a large skillet over medium-high heat, add the olive oil. Quickly sear the scallops for just 45-60 seconds per side to get a touch of color; they should still be translucent in the center. Remove to a plate. Add the white wine to the skillet, bring to a simmer, and add the shrimp. Poach the shrimp for 2-3 minutes, just until they turn pink and opaque. Remove shrimp with a slotted spoon to the plate with the scallops. Reserve the wine-poaching liquid—this is flavor gold.

Step 2: Build the Aromatic Base for the Sauce
In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Add the minced shallots and cook until soft and translucent, about 4 minutes. Add the garlic and cook for 1 more minute until fragrant. Sprinkle the flour over the butter and shallots, whisking constantly to form a pale blond roux. Cook for 2 minutes to eliminate the raw flour taste.

Step 3: Create the Velvety Sauce
Slowly, while whisking vigorously to prevent lumps, stream in the warmed milk, followed by the heavy cream and seafood stock. Whisk until completely smooth. Pour in the reserved wine-poaching liquid from the seafood. Bring the mixture to a gentle simmer, whisking frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Reduce heat to low.

Step 4: Enrich and Season the Sauce
Remove the sauce from the heat. Stir in the grated Gruyère and ¼ cup of the Parmesan cheese until fully melted and incorporated. Add the chopped parsley, tarragon, smoked paprika (if using), nutmeg, and lemon juice. Taste the sauce—it should be highly seasoned, as it will be diluted by the seafood. Adjust with salt and white pepper as needed. The sauce should be thick but still pourable.

Step 5: Assemble the Gratin
Preheat your oven to 375°F (190°C). Lightly butter your baking dish. Pour about one-third of the sauce into the bottom of the dish. Arrange the partially cooked scallops and shrimp evenly over the sauce. Pour the remaining sauce over the seafood, gently nudging it to ensure everything is covered.

Step 6: Create and Apply the Crumb Topping
In a small bowl, combine the Panko breadcrumbs, melted butter, olive oil, chopped parsley, lemon zest, and the remaining ¼ cup of Parmesan cheese. Mix until the crumbs are evenly moistened. Sprinkle this mixture evenly and generously over the entire surface of the sauced seafood.

Step 7: Bake to Golden-Brown Perfection
Place the dish on a baking sheet (to catch any potential bubble-overs) and bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly around the edges and the topping is a deep, uniform golden brown. If the top is browning too quickly, you can tent it loosely with foil. For a final blast of color and crispness, broil for 1-2 minutes at the end, watching constantly to prevent burning.

Step 8: Rest and Serve
Remove the gratin from the oven and let it rest for 8-10 minutes before serving. This allows the sauce to settle and thicken slightly, making serving easier. Garnish with additional fresh herbs and a lemon wedge on the side. Serve directly from the baking dish with a large spoon, ensuring each portion gets plenty of seafood, sauce, and that glorious crunchy topping.

Tips for Success:

• Dry-Packed Scallops: Seek out “dry-packed” scallops. “Wet-packed” are treated with a phosphate solution that makes them exude water when cooked, ruining your sauce.
• Don’t Overcook the Seafood: The initial cook is just a parcook. They will finish gently in the oven. Overcooking now will lead to rubbery shrimp and tough scallops.
• A Highly Seasoned Sauce: Season the sauce boldly in the pan. Once combined with the seafood and baked, the flavors will mute slightly.
• Fresh Breadcrumbs: Panko is ideal for a light, crisp topping. Do not use fine, sandy breadcrumbs, which can become dense.
• The Rest is Crucial: Letting the baked gratin rest allows the molten sauce to thicken to a perfect, creamy consistency. Serving it piping hot from the oven can be too loose.

Equipment Needed:

• Large oven-safe gratin or baking dish (2-3 quart capacity)
• Large skillet
• Medium saucepan
• Whisk
• Mixing bowls
• Measuring cups and spoons
• Microplane or zester (for lemon zest)
• Slotted spoon

Variations of Baked Scallop and Shrimp Gratin:

• New England Style: Add ½ cup of chopped cooked lobster meat or lump crabmeat to the seafood mix. Use a sharper cheese like extra-sharp white cheddar in the sauce.
• Mediterranean Twist: Add ½ cup of chopped artichoke hearts and sun-dried tomatoes to the sauce. Use oregano and basil in place of tarragon, and crumble feta cheese into the topping.
• Cozy Potato Gratin Hybrid: Layer thinly sliced Yukon Gold potatoes (par-boiled for 5 mins) on the bottom of the dish before adding sauce and seafood for a heartier, more substantial meal.
• Spicy Cajun Gratin: Season the seafood with Cajun seasoning. Add a diced bell pepper and celery to the shallots. Use a bit of hot sauce in the sauce and add Andouille sausage slices.
• Lightened-Up Version: Substitute half-and-half for heavy cream and use a lighter cheese like fontina. Increase the proportion of seafood to sauce.

Serving Suggestions for Baked Scallop and Shrimp Gratin:

This rich, luxurious dish is a complete centerpiece. Pair it with simple, clean sides that won’t compete: garlicky sautéed spinach or Swiss chard, roasted asparagus, or a crisp, acidic green salad with a lemony vinaigrette to cut the richness. For starch, crusty, warm baguette is essential for mopping up every last bit of sauce, or serve with orzo or angel hair pasta. A dry, crisp white wine like Chablis, Muscadet, or a California Chardonnay with good acidity is the perfect beverage pairing.

Prep Time:

30 minutes

Cooking Time:

25 minutes

Total Time:

1 hour 5 minutes (includes resting)

Nutritional Information:

*(Estimated per serving, assuming 6 servings. This is a rich, special-occasion dish.)*

• Calories: ~620
• Protein: 35g
• Sodium: ~850mg
• Sugar: 6g
• Fat: 38g
• Carbohydrates: 30g
• Fiber: 1g

FAQs about Baked Scallop and Shrimp Gratin:

Q: Can I make this ahead of time?
A: Yes, with care. Assemble the dish completely (through Step 6), cover tightly, and refrigerate for up to 8 hours. Let it sit at room temperature for 30 minutes before baking, and you may need to add 5-10 minutes to the bake time as it starts from cold. Do not freeze, as the cream sauce may separate.

Q: Can I use frozen scallops and shrimp?
A: Yes, but they must be fully thawed and thoroughly patted dry. Thaw in the refrigerator overnight. Excess moisture from frozen seafood is the enemy of a good sauce and sear.

Q: My sauce broke or looks grainy. What happened?
A: This can happen if the sauce is boiled too aggressively after adding the cheese, causing the proteins to tighten and separate. Always melt cheese off the heat. If it breaks, you can sometimes save it by whisking in a tablespoon of cold cream or a splash of hot water vigorously.

Q: What can I substitute for white wine?
A: Use an equal amount of additional seafood stock or clam juice, plus an extra tablespoon of fresh lemon juice to replicate the acidity.

Q: How do I get my topping extra crispy?
A: Ensure your butter/oil mixture is fully incorporated with the Panko. Spread it in an even, not-too-thick layer. The final minute under the broiler (watch it like a hawk!) is the best trick for ultimate crunch.

Final Thoughts:

Baked Scallop and Shrimp Gratin is a dish that speaks the language of celebration. It is an investment in quality ingredients and mindful technique that pays dividends in sheer culinary delight. From the first fragrant whiff of shallots in butter to the last satisfying scrape of the spoon against the dish, it is an experience that engages all the senses. This recipe is an invitation to embrace classic technique, to treat yourself and your loved ones to something unabashedly luxurious, and to create a dining moment that feels truly special. It proves that the most memorable meals are often those that balance simplicity of execution with complexity of flavor and texture. So, select your seafood with care, pour a glass of wine for the pot and one for the cook, and prepare to bake a masterpiece that is as rewarding to create as it is to savor.

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