Creamy Seafood Gratin

This seafood gratin combines the sweetness of shrimp and scallops with a creamy, cheesy topping for a restaurant-quality dish you can easily make at home. The delicate seafood flavors are enhanced by a simple white grape juice reduction that adds complexity without overpowering the star ingredients.

I first made this seafood gratin for a special anniversary dinner at home, and it's become our go-to celebration meal. Even my seafood-hesitant friends ask for seconds when I serve this dish.

Ingredients

• Fresh shrimp: peeled and deveined brings sweetness and a satisfying texture
• Sea scallops: add a buttery richness and elegant touch to the dish
• Butter: use high quality unsalted for the best flavor foundation
• Onion: creates an aromatic base that enhances the seafood
• Garlic: fresh minced cloves provide essential depth to the sauce
• Heavy cream: creates the luxurious sauce that binds everything together
• White grape juice: adds natural sweetness without the alcohol of wine
• Grated cheese: Gruyère or Parmesan works wonderfully for that golden crust
• Salt and pepper: always essential for proper seasoning

Step-by-Step Instructions

Prepare Seafood:

Ensure your seafood is properly thawed if frozen. Pat everything completely dry with paper towels to prevent excess moisture that would thin your sauce. Look for firm scallops with a sweet ocean smell and pink shrimp without any ammonia odor.

Create Flavor Base:

Heat your skillet before adding butter and wait until it's fully melted and bubbling slightly. Add onions first and cook until they become translucent with slightly golden edges before adding garlic. This prevents the garlic from burning and becoming bitter.

Cook Seafood:

Add seafood in a single layer without overcrowding the pan. Cook shrimp just until they turn pink and curl slightly and scallops until they're barely opaque. Remember they'll continue cooking in the oven so slight undercooking at this stage is preferable.

Build The Sauce:

Pour grape juice around the edges of the pan to deglaze any browned bits from the bottom. Let it reduce slightly before adding cream. The liquid should bubble gently not violently to prevent curdling the cream or toughening the seafood.

Assemble And Bake:

Transfer to a shallow gratin dish spreading everything evenly. Sprinkle cheese to completely cover the surface. The dish should be wide rather than deep to maximize the delicious browned cheese topping.

My absolute favorite part of this dish is the moment the gratin comes out of the oven with its bubbly golden top. The kitchen fills with an irresistible aroma that takes me back to seaside dinners in coastal France where I first tasted a similar dish on my honeymoon.

Make Ahead Options

This gratin can be fully prepared up to the baking stage and refrigerated for up to 24 hours. Simply cover with plastic wrap and store in the refrigerator. When ready to serve, remove from the fridge 30 minutes before baking to take the chill off, then bake as directed, adding about 5 extra minutes to the cooking time.

Pairing Suggestions

Serve this rich gratin with something bright and acidic to balance the creaminess. A simple arugula salad dressed with lemon vinaigrette works perfectly. For wine, choose a crisp unoaked Chardonnay or Sauvignon Blanc that won't overpower the delicate seafood flavors but will cut through the richness of the cream.

Ingredient Substitutions

If scallops aren't available, you can substitute chunks of firm white fish like cod or haddock. For a more economical version, use all shrimp or even incorporate some pre-cooked crab meat. Lactose-intolerant guests can enjoy this with coconut cream instead of heavy cream, though the flavor profile will shift slightly toward the tropical.

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Recipe FAQs

→ What other seafood can I use in this gratin?

This gratin is versatile and works well with many seafood varieties. Try adding chunks of firm white fish like cod or haddock, lobster meat, crab, or mussels. For best results, ensure all seafood is cut to similar sizes for even cooking.

→ Can I prepare seafood gratin in advance?

Yes, you can prepare the seafood mixture up to a day ahead and refrigerate it. When ready to serve, transfer to a baking dish, top with cheese, and bake until hot and bubbly, adding about 5-10 minutes to the baking time since the mixture will be cold.

→ What can I substitute for white grape juice?

Dry white wine is the traditional substitute and works perfectly. For non-alcoholic options, try chicken broth with a teaspoon of lemon juice, apple juice, or even seafood stock, though each will slightly alter the flavor profile.

→ What cheese works best for seafood gratin?

Gruyère and Emmental offer excellent meltability with nutty flavors that complement seafood. Parmesan adds savory depth, while a mild cheddar works well too. For a richer taste, try mixing cheeses like Gruyère with a bit of Parmesan.

→ What side dishes pair well with seafood gratin?

Seafood gratin pairs beautifully with simple sides that won't overpower its delicate flavors. Try a crisp green salad, steamed asparagus, roasted vegetables, crusty bread, or a side of buttered rice or pasta to absorb the creamy sauce.

→ How do I know when the seafood is properly cooked?

Properly cooked shrimp will turn pink and opaque, while scallops will become firm and opaque white or slightly translucent in the center. Be careful not to overcook seafood as it can become tough and rubbery. The initial sauté should only partially cook the seafood, as it will finish cooking in the oven.