Indulgent Seafood Gratin Recipe
If you love creamy, cheesy and luxurious seafood dishes, this Indulgent Seafood Gratin Recipe is perfect for you.
Ingredients
For the Seafood:
- 1/2 lb 225 g shrimp, peeled and deveined
- 1/2 lb 225 g scallops
- 1/2 lb 225 g crab meat (lump or claw)
For the Sauce:
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1/4 cup heavy cream
- 1/4 cup dry white wine optional
- 1 teaspoon Dijon mustard
- 1/4 teaspoon nutmeg
- Salt and black pepper to taste
For the Topping:
- 1/2 cup grated Gruyère or Parmesan cheese
- 1/4 cup breadcrumbs
- 1 tablespoon butter melted
- Fresh parsley chopped for garnish
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Grease a baking dish lightly with butter.
Prepare Seafood
- Pat shrimp, scallops, and crab meat dry. Arrange in prepared baking dish evenly.
Make Béchamel Sauce
- In saucepan, melt butter over medium heat. Whisk in flour to form a roux. Cook 1–2 minutes.
Add Milk and Cream
- Gradually whisk in milk and cream until smooth. Simmer gently until thickened.
Season Sauce
- Stir in Dijon mustard, nutmeg, salt and black pepper. Add white wine if using. Mix well.
Pour Sauce Over Seafood
- Evenly pour creamy sauce over seafood in baking dish. Ensure all pieces are covered.
Prepare Topping
- In small bowl, mix grated cheese, breadcrumbs and melted butter until combined.
Add Topping
- Sprinkle topping evenly over sauce-covered seafood. Press lightly for adhesion.
Bake Gratin
- Bake in preheated oven 20–25 minutes until top is golden brown and sauce is bubbly.
Garnish and Serve
- Sprinkle fresh parsley over gratin. Serve hot as main course or elegant appetizer.
Notes
- Use fresh seafood for best flavor; frozen works if thawed properly.
- Add a pinch of paprika or cayenne for mild heat.
- Substitute Gruyère with Fontina or Cheddar if preferred.
- For extra richness, stir 1/4 cup cream cheese into sauce.
- Serve with crusty bread or garlic butter to scoop up sauce.