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
Scale
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.
