There is something irresistibly cozy and elegant about the Shrimp and Scallop Gratin with Cauliflower Recipe. This dish brings together tender shrimp and succulent scallops nestled atop a bed of subtly sweet cauliflower, all baked under a rich, creamy, golden crust that boasts just the right amount of crispness. It’s a perfect marriage of seafood freshness and comforting textures, ideal for impressing guests or treating yourself to a restaurant-quality meal at home without any fuss. Each bite tells a story of simple ingredients elevated by thoughtful preparation and a touch of indulgence.
Ingredients You’ll Need
The beauty of this Shrimp and Scallop Gratin with Cauliflower Recipe lies in the simplicity of its ingredients, each one playing a crucial role in building layers of flavor and texture from start to finish. With just a handful of fresh seafood, vibrant cauliflower, and a handful of pantry essentials, you’ll have everything you need for this unforgettable dish.
- 8 large shrimp (peeled, deveined): Choose fresh or properly thawed shrimp for sweet, tender seafood flavor.
- 8 sea scallops (cleaned, trimmed): Fresh scallops add a buttery texture and subtle oceanic essence.
- 1 head of cauliflower, cut into florets: Provides a mild, nutty base that beautifully absorbs the creamy sauce.
- 1/2 cup heavy cream: The key to that luscious, velvety texture that ties everything together.
- 1/2 cup grated Parmesan cheese: Adds sharp, savory notes and helps create the gratin’s golden topping.
- 1/4 cup breadcrumbs (Panko or regular): Offers the perfect crunch contrast against the creamy filling.
- 2 tablespoons butter, melted: Enhances richness and helps achieve that crisp crust.
- 1/4 cup white wine (optional): A splash of acidity to brighten the seafood flavors and deepen complexity.
- 2 tablespoons olive oil: Used to sauté garlic and gently poach the seafood, adding subtle fruitiness.
- 2 cloves garlic, minced: Infuses the dish with aromatic warmth and depth.
- 1 teaspoon lemon zest: Adds fresh citrus brightness to balance the richness.
- Salt and pepper to taste: Essential for seasoning every element perfectly.
- 1 tablespoon chopped parsley (for garnish): Provides a pop of green freshness to finish.
- 1/2 teaspoon paprika (optional for color): Enhances the dish visually and adds subtle smoky notes.
How to Make Shrimp and Scallop Gratin with Cauliflower Recipe
Step 1: Preparing the Cauliflower
Start by bringing a large pot of salted water to a gentle boil and blanch the cauliflower florets for about 4 minutes until they are tender but still hold their shape. Drain well and set aside—this step ensures the cauliflower will be perfectly cooked once baked and won’t become mushy. The cauliflower becomes the sturdy yet delicate base of the gratin, soaking up the flavorful sauce that follows.
Step 2: Cooking the Seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant but not browned, about 1 minute. Add the shrimp and scallops, seasoning with salt, pepper, and lemon zest. Cook for just 2–3 minutes until the seafood is opaque and tender. If using white wine, pour it in now and let it reduce slightly to concentrate the flavors. This quick sear locks in moisture while giving a subtle caramelization to the seafood.
Step 3: Combining the Creamy Sauce
Lower the heat and stir in the heavy cream, letting it warm through without boiling. Then fold in half of the Parmesan cheese, mixing gently until the sauce is silky and smooth. This creamy mixture is the heart of the gratin, enveloping both seafood and cauliflower in a luxurious coating that promises comfort and indulgence with every bite.
Step 4: Assembling the Gratin
Preheat your oven to 375°F (190°C). In a buttered baking dish, arrange the blanched cauliflower evenly across the bottom. Pour the creamy seafood mixture over the top, spreading gently to distribute the ingredients. In a small bowl, combine the breadcrumbs, melted butter, paprika if using, and the remaining Parmesan cheese. Sprinkle this golden mixture evenly over the gratin to form a beautiful crust that will bake to crispy perfection.
Step 5: Baking to Perfection
Bake in the preheated oven for about 20–25 minutes or until bubbling and golden brown on top. The gratin will develop a fragrant, savory aroma and a perfectly crunchy topping. Let it rest for 5 minutes after removing from the oven to allow the sauce to settle, making each portion easier to serve and savor.
How to Serve Shrimp and Scallop Gratin with Cauliflower Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a bright, herbaceous contrast that complements the rich seafood and creamy sauce. For an extra pop of color and subtle heat, a light dusting of paprika or a few slices of lemon on the side can elevate the presentation and flavor beautifully.
Side Dishes
This gratin pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to cut through the richness. Roasted asparagus or sautéed green beans also make fantastic accompaniments, bringing fresh, vibrant notes and a satisfying crunch to the meal.
Creative Ways to Present
For a special occasion, try serving the gratin in individual ramekins for a charming, personalized touch. Garnish each with a tiny sprig of dill or microgreens for elegance. Alternatively, arrange the seafood on a platter with the cauliflower gratin alongside for a communal, rustic-style feast that encourages sharing and enjoyment.
Make Ahead and Storage
Storing Leftovers
Allow the gratin to cool completely before transferring it to an airtight container. Stored in the refrigerator, leftovers will stay fresh for up to 3 days. Keeping the topping intact helps maintain that delightful contrast between creamy and crispy textures upon reheating.
Freezing
You can freeze portions of the Shrimp and Scallop Gratin with Cauliflower Recipe by wrapping them tightly in plastic wrap and aluminum foil or placing them in freezer-safe containers. Frozen, the gratin maintains good quality for up to 2 months. For best flavor and texture, thaw overnight in the refrigerator before reheating.
Reheating
Reheat the gratin gently in a 350°F (175°C) oven for about 15–20 minutes until warmed through and the crust regains its crispiness. Avoid the microwave as it can make the topping soggy and the seafood rubbery. A quick broil at the end can help refresh the golden crust if needed.
FAQs
Can I use frozen shrimp and scallops for this recipe?
Absolutely! Just be sure to thaw them thoroughly and pat dry to avoid excess moisture, which can affect the texture and creaminess of the gratin. Using fresh seafood is ideal, but frozen can work well without compromising flavor.
Is there a way to make this dish dairy-free?
Yes, substitute the heavy cream with full-fat coconut milk or a creamy plant-based alternative, and use a nutritional yeast-based topping instead of Parmesan cheese. The dish will still be delicious with a slightly different but wonderful flavor profile.
Can I prepare this dish entirely ahead of time?
You can assemble the gratin a few hours before baking and store it covered in the refrigerator. Just add the breadcrumb topping right before putting it in the oven to keep it crisp and fresh.
What kind of cauliflower works best for this recipe?
Fresh, firm heads of cauliflower with tight, white florets are best. Avoid cauliflower that looks aged or has brown spots to ensure the best flavor and texture in your gratin.
How spicy is this recipe? Can I add heat?
This dish is mild and creamy by nature, but you can absolutely add a pinch of cayenne pepper or red chili flakes to the breadcrumb topping or creamy sauce if you enjoy a subtle kick. It pairs nicely with the sweetness of the seafood.
Final Thoughts
There’s a special joy in making and sharing the Shrimp and Scallop Gratin with Cauliflower Recipe because it combines rich flavors with surprisingly simple technique. Whether it becomes your go-to for dinner parties or a comforting weeknight meal, this dish is sure to delight anyone lucky enough to try it. Give it a whirl—you might just find your new favorite seafood gratin!
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Shrimp and Scallop Gratin with Cauliflower Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Baking
- Cuisine: French-inspired
Description
This Shrimp and Scallop Gratin with Cauliflower is a decadent seafood casserole that combines tender shrimp and scallops with creamy cauliflower, rich Parmesan, and crispy breadcrumbs. Baked to golden perfection, this dish is an elegant yet comforting meal perfect for dinner parties or a special family meal.
Ingredients
Seafood
- 8 large shrimp (peeled, deveined)
- 8 sea scallops (cleaned, trimmed)
Vegetables
- 1 head of cauliflower, cut into florets
- 2 cloves garlic, minced
- 1 teaspoon lemon zest
- 1 tablespoon chopped parsley (for garnish)
Dairy & Baking
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Panko or regular)
- 2 tablespoons butter, melted
Other
- 1/4 cup white wine (optional)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/2 teaspoon paprika (optional for color)
Instructions
- Prepare cauliflower: Bring a pot of salted water to a boil and blanch the cauliflower florets for about 5 minutes until tender but firm. Drain well and set aside.
- Sauté seafood: Heat olive oil in a skillet over medium-high heat. Add minced garlic and cook until fragrant, about 1 minute. Add shrimp and scallops, seasoning with salt, pepper, and paprika if using, and cook for 2-3 minutes until just opaque. Remove from heat.
- Make gratin base: In a mixing bowl, combine the heavy cream, grated Parmesan cheese, white wine (if using), and lemon zest. Season with salt and pepper to taste.
- Assemble gratin: In a greased baking dish, arrange the blanched cauliflower and sautéed seafood evenly. Pour the cream mixture over the top, ensuring everything is covered evenly.
- Add breadcrumb topping: Mix melted butter with breadcrumbs, then sprinkle evenly over the top of the gratin to create a crunchy crust.
- Bake: Preheat the oven to 375°F (190°C). Bake the gratin for 25-30 minutes until the topping is golden brown and the sauce is bubbly.
- Garnish and serve: Remove from oven and let rest for a few minutes. Garnish with freshly chopped parsley before serving warm.
Notes
- For best texture, avoid overcooking the seafood during the sauté step as it will continue to cook in the oven.
- Using Panko breadcrumbs gives a lighter, crunchier topping compared to regular breadcrumbs.
- White wine adds depth of flavor but can be omitted for a non-alcoholic version.
- For a richer gratin, add a little extra Parmesan or a sprinkle of Gruyère cheese before baking.
- Cauliflower can be substituted with broccoli or a mix of vegetables for variation.
- The dish pairs well with a crisp green salad or crusty bread.
