If you’re craving a cozy, luxurious seafood dish that’s perfect for impressing guests or treating yourself, this Shrimp and Scallop Gratin with Cauliflower Recipe hits all the right notes. It perfectly balances tender shrimp and scallops with creamy cauliflower, baked to golden perfection under a crispy, cheesy topping. Rich, comforting, yet delightfully fresh with a hint of lemon zest and garlic, this gratin is an absolute showstopper that’s surprisingly easy to pull together. Once you try it, you’ll find it becoming a beloved staple in your kitchen.
Ingredients You’ll Need
This Shrimp and Scallop Gratin with Cauliflower Recipe relies on a handful of simple but essential ingredients that each bring their own magic. From the succulent seafood to the creamy cauliflower and the crispy topping, these components work together to create a dish that’s bursting with flavor and texture.
- Shrimp: Using 8 large shrimp peeled and deveined ensures a tender, sweet seafood base that cooks quickly and stays juicy.
- Sea scallops: 8 fresh scallops trimmed add a slightly firmer texture and a mild oceanic sweetness to the gratin.
- Cauliflower: The head of cauliflower cut into florets provides a creamy, nutritious vegetable contrast that soaks up the flavors beautifully.
- Heavy cream: Half a cup adds the perfect richness that binds the seafood and veggies into a luscious sauce.
- Grated Parmesan cheese: A half-cup creates a salty, nutty flavor and helps form that golden crust we all love.
- Breadcrumbs: A quarter cup, preferably Panko, for a delightfully crunchy topping.
- Butter: Two tablespoons melted to mix into the breadcrumbs for that rich, toasty finish.
- White wine: A quarter cup, optional, adds a subtle tang and depth to the sauce.
- Olive oil: Two tablespoons to sauté garlic and enhance flavors gently.
- Garlic: Two cloves minced for aromatic warmth that boosts the savory profile.
- Lemon zest: One teaspoon to brighten the dish with fresh citrus notes.
- Salt and pepper: To taste, to highlight and balance all the other ingredients.
- Chopped parsley: One tablespoon for a fresh, leafy garnish that adds pops of green and subtle herbiness.
- Paprika: Half a teaspoon, optional, to add a beautiful color and mild smoky undertone.
How to Make Shrimp and Scallop Gratin with Cauliflower Recipe
Step 1: Prep and Cook the Cauliflower
Start by boiling or steaming the cauliflower florets until they are just tender but not mushy, about 7 to 10 minutes. This tender base will soak up the creamy sauce without falling apart when baked later.
Step 2: Sauté Garlic and Seafood
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until fragrant but not browned, about 30 seconds. Then add the shrimp and scallops, seasoning lightly with salt and pepper. Cook until they just begin to turn opaque, about 2 minutes per side, then remove from heat to avoid overcooking.
Step 3: Create the Creamy Sauce
To the same skillet, carefully pour the white wine if using, scraping up any flavorful bits from the pan. Stir in the heavy cream, lemon zest, paprika, and half of the Parmesan cheese. Let the sauce simmer gently for a few minutes to thicken slightly and marry the flavors.
Step 4: Assemble the Gratin
In a buttered baking dish, combine the cooked cauliflower, sautéed shrimp and scallops, and creamy sauce. Gently mix so everything is evenly coated. This is where all the textures and tastes start to blend into something truly wonderful.
Step 5: Prepare the Topping and Bake
Mix the breadcrumbs with the melted butter and the remaining Parmesan cheese until crumbly and moist. Sprinkle this evenly over the gratin. Bake in a preheated oven at 375°F (190°C) for about 15 to 20 minutes, or until the topping is golden and crisp and the gratin is bubbling hot.
How to Serve Shrimp and Scallop Gratin with Cauliflower Recipe
Garnishes
A sprinkle of freshly chopped parsley immediately before serving adds a burst of fresh color and a subtle herbaceous note that complements the rich seafood and creamy sauce perfectly.
Side Dishes
This gratin pairs beautifully with a light green salad tossed in a lemon vinaigrette to cut through the richness, or you could serve it alongside roasted asparagus or steamed green beans for some added crunch and color on the plate.
Creative Ways to Present
For a fancy twist, try plating individual servings in small ramekins and broil just before serving to create an extra-crispy top. Alternatively, add a drizzle of chili oil or a dollop of lemon aioli on top to elevate the flavor and presentation even further.
Make Ahead and Storage
Storing Leftovers
Place any leftover Shrimp and Scallop Gratin with Cauliflower Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a wonderful next-day meal.
Freezing
You can freeze the baked gratin for up to 2 months. For best results, cover it tightly with foil and plastic wrap to prevent freezer burn. Thaw in the refrigerator overnight before reheating.
Reheating
To reheat, place portions in an oven-safe dish and warm at 350°F (175°C) until heated through, about 15-20 minutes. This keeps the topping crispy and the seafood tender without drying out.
FAQs
Can I use frozen shrimp and scallops for this recipe?
Yes, frozen seafood works just fine as long as you thaw it completely and pat it dry to avoid excess moisture that can water down the gratin.
Is there a way to make this recipe dairy-free?
To make this recipe dairy-free, substitute the cream with coconut milk or a plant-based cream, and use a dairy-free cheese alternative. Keep in mind the flavor and texture will be slightly different but still delicious.
Can I add other vegetables to the gratin?
Absolutely! Feel free to toss in peas, spinach, or even diced bell peppers for added color and nutrients. Just adjust the cooking time so all the veggies are tender.
What can I use instead of white wine?
If you prefer to skip the wine, substitute with an equal amount of seafood broth or chicken broth to maintain a similar depth of flavor without the alcohol.
How do I know when the gratin is fully cooked?
Once the topping is golden brown and crispy and you see bubbling sauce around the edges, your gratin is perfectly cooked. The seafood inside should be opaque and firm but not rubbery.
Final Thoughts
This Shrimp and Scallop Gratin with Cauliflower Recipe is one of those special dishes that feels both indulgent and comforting. It’s perfect for a dinner party or a cozy night at home when you want to treat yourself to something truly delicious without fuss. I can’t recommend it enough—once you try it, I bet it’ll become a favorite in your recipe collection too!
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Shrimp and Scallop Gratin with Cauliflower Recipe
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
This Shrimp and Scallop Gratin with Cauliflower is a creamy, savory dish combining tender seafood and cauliflower florets baked in a rich Parmesan cream sauce, topped with a crispy golden breadcrumb crust. Perfect as a comforting yet elegant meal, it features the subtle flavors of garlic, lemon zest, and white wine, garnished with fresh parsley for a vibrant finish.
Ingredients
Seafood
- 8 large shrimp (peeled, deveined)
- 8 sea scallops (cleaned, trimmed)
Vegetables
- 1 head of cauliflower, cut into florets
- 2 cloves garlic, minced
Dairy and Pantry
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup breadcrumbs (Panko or regular)
- 2 tablespoons butter, melted
- 2 tablespoons olive oil
- 1/4 cup white wine (optional)
Seasonings and Garnish
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 1 tablespoon chopped parsley (for garnish)
- 1/2 teaspoon paprika (optional for color)
Instructions
- Prepare the seafood and cauliflower: Begin by cleaning and preparing the shrimp and scallops, making sure they are peeled, deveined, and trimmed as needed. Cut the cauliflower into bite-sized florets to ensure even cooking.
- Sauté garlic and cauliflower: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Add the cauliflower florets and cook for 5-7 minutes, stirring occasionally, until they start to soften.
- Add shrimp, scallops, and deglaze: Add the shrimp and scallops to the skillet with cauliflower. Pour in the white wine, if using, to deglaze the pan. Cook for another 3-4 minutes until the seafood begins to turn opaque but is not fully cooked through.
- Mix cream sauce: In a separate bowl, combine the heavy cream, grated Parmesan cheese, lemon zest, paprika (if using), salt, and pepper. Stir the mixture well to blend the flavors.
- Assemble the gratin: Transfer the seafood and cauliflower mixture to a baking dish. Pour the cream and cheese mixture evenly over the top, spreading it to cover the ingredients.
- Prepare breadcrumb topping: In a small bowl, mix the breadcrumbs with the melted butter until coated evenly. Sprinkle this mixture over the creamy seafood and cauliflower in the baking dish.
- Bake the gratin: Preheat the oven to 375°F (190°C). Place the baking dish in the oven and bake for 15-20 minutes or until the topping is golden brown and bubbling, and the seafood is cooked through.
- Garnish and serve: Remove the gratin from the oven and let it rest for a few minutes. Sprinkle chopped parsley over the top before serving to add freshness and color.
Notes
- For a richer flavor, substitute white wine with dry sherry or omit entirely for a non-alcoholic option.
- Ensure not to overcook the seafood during sautéing as it will continue cooking in the oven.
- Use Panko breadcrumbs for a crispier topping texture.
- This dish pairs well with a light green salad or crusty bread.
- Adjust seasoning to taste before baking, especially the salt due to Parmesan cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French-inspired
