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Shrimp and Scallop Gratin with Cauliflower Recipe

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4 from 82 reviews

  • Author: Emma
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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Find it online: https://therecipeshome.com/shrimp-and-scallop-gratin-with-cauliflower-recipe/