Description

This Irresistibly Creamy Seafood Gratin is a comforting and elegant dish perfect for cozy nights. Featuring succulent shrimp and scallops simmered in a luscious heavy cream sauce, enhanced with garlic, onion, and white grape juice for a subtle sweetness. Topped with melty Gruyère cheese, this gratin offers a golden, bubbly finish that will satisfy seafood lovers seeking a rich and hearty meal.

Ingredients

Scale

Seafood

1 pound Shrimp (peeled and deveined)
1 pound Scallops (fresh or thawed frozen)

Sauce

2 tablespoons Butter (for sautéing)
1 medium Onion (chopped)
2 cloves Garlic (minced)
1 cup Heavy Cream
1/2 cup White Grape Juice (or substitute with white wine)

Topping and Seasoning

1 cup Grated Cheese (Gruyère or cheddar recommended)
Salt (to taste)
Black Pepper (to taste)

Cook Mode Prevent your screen from going dark

Instructions

Prepare Seafood: Rinse the shrimp and scallops under cold water and pat them dry with paper towels. Ensure shrimp are peeled and deveined to enhance taste and texture.
Sauté Aromatics: In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until the onions are translucent and fragrant, about 3-5 minutes.
Cook Seafood: Add the shrimp and scallops to the skillet with the aromatics. Cook gently until the seafood just starts to turn opaque, approximately 3-4 minutes, stirring occasionally to avoid sticking.
Add Liquid Ingredients: Pour in the heavy cream and white grape juice (or white wine). Stir to combine and bring to a gentle simmer. Allow it to cook for about 5-7 minutes, letting the sauce thicken slightly and the flavors meld.
Season the Mixture: Season the gratin with salt and black pepper to taste. Adjust seasoning carefully considering the saltiness of the cheese.
Assemble the Gratin: Transfer the seafood and sauce mixture to a baking dish if your skillet is not oven safe. Sprinkle the grated cheese evenly over the top.
Bake the Gratin: Preheat the oven to 375°F (190°C). Bake the assembled gratin for 15-20 minutes or until the cheese is melted, bubbly, and golden brown.
Serve: Remove the gratin from the oven and let it rest for a few minutes before serving. This will help the sauce thicken slightly and enhance the creamy texture.

Notes

Use fresh or properly thawed seafood for the best texture and flavor.
White grape juice is a mild alternative to white wine and adds subtle sweetness.
Gruyère cheese melts beautifully and adds nutty flavor but cheddar can be used as a substitute.
Adjust the seasoning at the end to ensure the dish is perfectly balanced.
Serve with crusty bread or a light green salad for a complete meal.