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
Scale
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.
