Let me share with you one of my absolute favorites: the Shrimp and Scallop Gratin with Cauliflower Recipe. This dish is a magnificent blend of tender seafood and vibrant cauliflower enveloped in a luscious creamy sauce, topped with a deliciously golden Parmesan and breadcrumb crust. It’s easy enough for a weeknight yet elegant enough to impress guests, capturing the perfect harmony of flavors and textures that make seafood gratins irresistible. Whether you’re new to cooking seafood or consider yourself a seasoned pro, this recipe will quickly become a go-to in your kitchen.
Ingredients You’ll Need
Each ingredient in this Shrimp and Scallop Gratin with Cauliflower Recipe plays a vital role, combining to create a symphony of flavor, richness, and a touch of freshness. From the succulent shrimp and scallops to the creamy sauce and crunchy topping, every component is simple yet essential for this dish’s success.
- Large shrimp (1/2 pound, peeled and deveined): Provides juicy, tender seafood with a subtle sweetness.
- Sea scallops (1/2 pound, patted dry): Adds a delicate, buttery texture that complements the shrimp perfectly.
- Cauliflower florets (2 cups, steamed until just tender): Offers a mild, nutty flavor plus a healthy dose of vegetable goodness.
- Unsalted butter (2 tablespoons): Brings richness and helps develop the creamy sauce base.
- Olive oil (2 tablespoons): Adds a fruity flavor and aids in sautéing.
- Garlic (2 cloves, minced): Infuses the dish with aromatic warmth.
- Shallots or onion (1/2 cup, finely chopped): Provides a subtle sweetness and depth to the sauce.
- Dry white wine (1/4 cup) or seafood broth: Enhances flavor complexity and deglazes the pan beautifully.
- Heavy cream (1/2 cup): Creates a silky, luscious sauce that coats every bite.
- Grated Parmesan cheese (1/4 cup): Offers a sharp, salty finish, perfect for the gratin topping.
- Breadcrumbs (1/4 cup, panko or regular): Adds a delightful crisp crunch to contrast the creamy seafood.
- Fresh parsley (1 tablespoon, chopped): Contributes a fresh, herbaceous note and brightens the dish.
- Salt (1/4 teaspoon): Balances the flavors and elevates the seafood’s natural sweetness.
- Black pepper (1/4 teaspoon): Adds just enough warmth without overpowering the delicate seafood.
- Red pepper flakes (pinch, optional): Gives a subtle kick if you like a hint of heat.
- Lemon wedges for serving: The perfect acidic counterpoint that elevates all the rich flavors.
How to Make Shrimp and Scallop Gratin with Cauliflower Recipe
Step 1: Preparing the Sauce Base
Start by preheating your oven to 400°F (200°C) and greasing your chosen baking or gratin dish lightly with butter or oil. In a medium skillet over medium heat, melt the unsalted butter and olive oil together. Add the finely chopped shallots and minced garlic, sautéing gently for about 2 to 3 minutes until they soften and become fragrant. This base sets the stage for the rich flavor to come, awakening your kitchen with a mouth-watering aroma.
Step 2: Deglazing and Simmering the Cream Sauce
Pour in the dry white wine or seafood broth and let it simmer until reduced by half, concentrating the flavors beautifully. Then stir in the heavy cream along with salt, black pepper, and the optional red pepper flakes. Allow this mixture to gently simmer for 2 to 3 minutes, thickening slightly while ensuring every hint of seafood flavor is enveloped in creamy goodness. Once done, remove the skillet from heat to prepare the seafood for coating.
Step 3: Tossing the Seafood and Cauliflower
In a large bowl, carefully combine the peeled shrimp, patted dry scallops, and steamed cauliflower florets. Pour the luscious cream sauce over them and toss gently to coat everything evenly without breaking the delicate seafood. This step is key to marrying the components before they bake into a cohesive, flavorful gratin.
Step 4: Assembling the Gratin
Transfer the coated mixture to the greased baking dish, spreading it out evenly. In a separate small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped fresh parsley. This topping will add irresistible crunch and a savory punch to balance the creamy seafood below. Sprinkle this mixture generously and evenly over the top of the seafood and cauliflower.
Step 5: Baking to Perfection
Bake your gratin in the preheated oven for 12 to 15 minutes. You’ll know it’s ready when the shrimp turn a lovely pink, the scallops are just cooked through, and the topping has turned a beautiful golden brown. If you want to add an extra touch of crispiness, place the dish under the broiler for 1 to 2 minutes, watching closely to prevent burning. Serve the gratin hot, accompanied by lemon wedges for that fresh burst of brightness.
How to Serve Shrimp and Scallop Gratin with Cauliflower Recipe
Garnishes
Fresh lemon wedges are a classic choice, providing a zesty squeeze that effortlessly cuts through the richness of the gratin. A sprinkle of extra chopped parsley or even a few chives can add a lovely splash of color and herbaceous freshness. For those who enjoy a tiny hint of heat, a light dusting of smoked paprika or red pepper flakes right before serving elevates the dish’s appeal.
Side Dishes
This gratin pairs beautifully with a crisp, green salad dressed in a tangy vinaigrette to refresh the palate. Lightly sautéed green beans, steamed asparagus, or even a delicate rice pilaf make wonderful partners, complementing the creamy seafood without overwhelming its delicate flavors. For a heartier meal, consider serving with crusty bread, perfect for scooping up every last bite.
Creative Ways to Present
For a stunning presentation, serve the Shrimp and Scallop Gratin with Cauliflower Recipe in individual ramekins or mini gratin dishes. This adds a touch of elegance and makes portions easy to manage for guests. You might also garnish with edible flowers or microgreens to bring an eye-catching flair if serving for a special occasion. Another fun idea is to layer the dish in glass casserole dishes showing off the creamy layers and colorful seafood below the golden topping.
Make Ahead and Storage
Storing Leftovers
If you have leftovers of this delightful Shrimp and Scallop Gratin with Cauliflower Recipe, store them in an airtight container in the refrigerator. They should keep well for up to 2 days, allowing you to enjoy the dish as a tasty lunch or a quick dinner without losing any of its charm.
Freezing
Because this gratin contains cream and seafood, freezing is possible but not ideal for maintaining the same texture and freshness. If you plan to freeze, assemble the gratin without baking and cover tightly with plastic wrap and foil. Use within one month for best results, then bake directly from frozen, adding extra time to cook through completely.
Reheating
To reheat, place leftovers in an oven-safe dish and warm in a 350°F (175°C) oven until heated through, about 10 to 15 minutes. Avoid the microwave if possible, as it can make the seafood rubbery and the topping soggy. A quick re-crisp under the broiler for a minute or two after reheating will bring back that wonderful texture on top.
FAQs
Can I substitute the cauliflower with another vegetable?
Absolutely! While cauliflower is perfect for its mild flavor and texture, other vegetables like broccoli florets or even zucchini slices can work beautifully in this gratin. Just make sure they’re cooked until tender but still firm to hold up during baking.
Is it necessary to use dry white wine in this recipe?
Dry white wine enhances the flavor depth of the sauce, but if you prefer not to use alcohol, seafood broth or even vegetable broth are great alternatives that will keep the dish flavorful and moist.
Can I make this recipe gluten-free?
Yes! Simply swap the regular breadcrumbs for gluten-free panko or breadcrumbs. This small change lets everyone enjoy the gratin without compromising the crisp topping.
How do I ensure the scallops and shrimp stay tender?
Drying the seafood well before mixing with the sauce minimizes excess moisture, which can cause steaming instead of baking. Also, avoid overbaking—the shrimp should be pink and the scallops just opaque for the best texture.
Can this recipe be doubled for a larger gathering?
Definitely! Just use a larger baking dish or multiple smaller ones. Keep baking times similar but always check the seafood for doneness, as oven temperatures and dish depths can affect cooking times slightly.
Final Thoughts
There’s something truly special about bringing together tender shrimp, succulent scallops, and wholesome cauliflower under a golden baked crust of cheese and breadcrumbs. This Shrimp and Scallop Gratin with Cauliflower Recipe is not just comfort food—it’s a celebration of flavor, texture, and simple ingredients done right. I encourage you to try making this at home for your next meal; it will surely become a beloved favorite that dazzles every time.
Print
Shrimp and Scallop Gratin with Cauliflower Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-Inspired, American
- Diet: Gluten Free
Description
This Shrimp and Scallop Gratin with Cauliflower is a creamy, luxurious seafood bake featuring tender shrimp and scallops combined with just-tender cauliflower florets. Baked in a rich white wine and cream sauce, topped with a golden Parmesan breadcrumb crust, it’s a perfect elegant main course that’s both comforting and light. The dish pairs the natural sweetness of seafood with subtle garlic, shallots, and a hint of spice, finished with bright lemon wedges for a fresh contrast.
Ingredients
Seafood and Vegetables
- 1/2 pound large shrimp (peeled and deveined)
- 1/2 pound sea scallops (patted dry)
- 2 cups cauliflower florets (steamed until just tender)
Sauce
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic (minced)
- 1/2 cup shallots or onion (finely chopped)
- 1/4 cup dry white wine (or seafood broth)
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Pinch of red pepper flakes (optional)
Topping
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (panko or regular)
- 1 tablespoon fresh parsley (chopped)
To Serve
- Lemon wedges
Instructions
- Preheat and Prepare Dish: Preheat your oven to 400°F (200°C). Lightly grease a medium baking or gratin dish with butter or oil to prevent sticking and prepare for baking.
- Sauté Aromatics: In a skillet over medium heat, melt together the butter and olive oil. Add the minced garlic and finely chopped shallots (or onion). Sauté for 2 to 3 minutes until they become soft and fragrant, serving as the flavor foundation for the sauce.
- Deglaze and Simmer Sauce: Pour in the white wine and let it simmer until reduced by half, concentrating the flavors. Stir in the heavy cream, salt, pepper, and optional red pepper flakes. Allow the sauce to simmer gently for 2 to 3 minutes until slightly thickened, then remove it from heat.
- Toss Seafood and Cauliflower: In a large bowl, gently combine the shrimp, scallops, and steamed cauliflower with the prepared cream sauce until everything is well coated, ensuring even flavor throughout the dish.
- Assemble the Gratin: Transfer the seafood and cauliflower mixture into the greased baking dish. In a small bowl, mix together the breadcrumbs, grated Parmesan cheese, and chopped fresh parsley. Evenly sprinkle this mixture over the top to form a flavorful and crunchy topping.
- Bake and Finish: Bake in the preheated oven for 12 to 15 minutes, or until the shrimp turn pink and scallops are just cooked through, and the topping is golden brown. For an extra crispy crust, broil for an additional 1 to 2 minutes—watch carefully to avoid burning.
- Serve: Remove from the oven and serve hot, accompanied by lemon wedges to be squeezed over the gratin, adding a fresh citrus brightness that complements the seafood beautifully.
Notes
- Ensure scallops and shrimp are thoroughly dried before cooking to prevent excess moisture that can dilute the sauce.
- You can steam the cauliflower and prepare the cream mixture ahead of time; just assemble and bake shortly before serving for convenience.
- Using gluten-free breadcrumbs makes this dish suitable for gluten-intolerant guests.
- Adjust red pepper flakes to control the level of heat according to taste preference.
