French Style Shrimp Scallop Gratin with Parmesan Crust
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 lb large sea scallops, side-muscle removed
- 4 tbsp unsalted butter
- 1 large shallot, minced
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 1/2 cup dry white wine (like Sauvignon Blanc)
- 1 1/2 cups heavy cream
- 1 tsp Dijon mustard
- Juice of 1/2 lemon
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 pinch of nutmeg
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 400°F (200°C). Lightly butter a 9x13 inch baking dish.
- Pat the shrimp and scallops completely dry with paper towels and season lightly with salt and pepper.
- In a medium saucepan over medium heat, melt the butter. Add the shallot and cook until soft, about 2-3 minutes. Stir in the garlic and cook for 1 more minute until fragrant.
- Sprinkle the flour over the mixture and stir constantly for 1 minute to form a paste (roux).
- Slowly whisk in the white wine until smooth. Let it bubble for 1 minute.
- Gradually whisk in the heavy cream. Bring to a gentle simmer and cook, stirring, for 3-4 minutes until the sauce has thickened.
- Remove from heat and stir in the Dijon mustard, lemon juice, salt, pepper, and nutmeg. Taste and adjust seasoning if needed.
- Gently fold the dry shrimp and scallops into the cream sauce.
- Pour the mixture into the prepared baking dish and spread into an even layer.
- In a small bowl, combine the grated Parmesan and panko breadcrumbs. Sprinkle evenly over the seafood.
- Bake for 15-20 minutes, or until the sauce is bubbly and the topping is golden brown.
- Let the dish rest for 5-10 minutes before sprinkling with fresh parsley and serving.
Notes
The single most important step is to pat the shrimp and scallops completely dry. This prevents a watery sauce and ensures a rich, creamy final dish.