Baked Seafood Gratin Recipe

Shrimp: Peeled and deveined, these add a sweet and tender bite to the gratin.

Scallops: Cleaned and ready to cook, they bring a delicate and slightly sweet flavor.

Heavy cream: Provides a rich and creamy base for the sauce.

Gruyere cheese: A nutty and slightly sweet cheese that melts beautifully.

Parmesan cheese: Adds a sharp and salty flavor to the sauce.

Butter: Used to create the roux, which thickens the sauce.

Flour: Combined with butter to make the roux.

Milk: Helps to create a smooth and creamy sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a hint of spice and depth.

Lemon juice: Freshly squeezed to add a touch of acidity and brightness.

Parsley: Chopped and used as a fresh garnish.

When making the cheese sauce, ensure you whisk constantly while adding the milk to avoid lumps. This creates a smooth base for your gratin. Additionally, when incorporating the grated cheese, add it gradually and continue to stir until fully melted. This ensures an even distribution of flavor and a creamy texture.

• peeled and deveined shrimp - Substitute with peeled and deveined prawns: Prawns have a similar texture and flavor profile to shrimp, making them an excellent substitute.

• cleaned scallops - Substitute with firm white fish fillets: Firm white fish like cod or haddock can mimic the texture of scallops when cooked in a gratin.

• heavy cream - Substitute with coconut cream: Coconut cream provides a rich and creamy texture similar to heavy cream, with a slight coconut flavor that can complement seafood dishes.

• gruyere or parmesan grated cheese - Substitute with mozzarella cheese: Mozzarella melts well and provides a creamy texture, although it has a milder flavor compared to gruyere or parmesan.

• butter - Substitute with olive oil: Olive oil can be used to sauté and add richness to the dish, though it will impart a different flavor profile.

• flour - Substitute with cornstarch: Cornstarch can be used as a thickening agent in place of flour, and it is also gluten-free.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk can replace regular milk, providing a similar consistency with a slightly nutty flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a darker color to the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor to black pepper but will not add black specks to the dish.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and freshness to lemon juice, with a slightly different citrus flavor.

• chopped parsley - Substitute with chopped cilantro: Cilantro offers a fresh, herbaceous flavor that can complement seafood dishes, though it has a distinct taste compared to parsley.

• Allow the baked seafood gratin to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the gratin to an airtight container. If you’re using a baking dish with a lid, ensure it seals tightly.
• Store the container in the refrigerator. The gratin will stay fresh for up to 3 days.
• For longer storage, consider freezing. Wrap the baking dish tightly with plastic wrap, followed by a layer of aluminum foil to prevent freezer burn.
• Label the container with the date to keep track of its freshness.
• When ready to reheat, if frozen, thaw the gratin in the refrigerator overnight.
• Preheat your oven to 350°F (175°C). Remove any plastic wrap and cover the gratin with foil.
• Bake for 20-25 minutes or until heated through. If you prefer a crispy top, remove the foil during the last 5 minutes of baking.
• Garnish with fresh parsley before serving to refresh the flavors.

• Preheat your oven to 350°F (175°C). Place the leftover baked seafood gratin in an oven-safe dish. Cover it with aluminum foil to prevent drying out. Heat for about 15-20 minutes or until warmed through. Remove the foil for the last 5 minutes to let the top crisp up.

• For a quicker method, use a microwave. Transfer the seafood gratin to a microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Heat on medium power for 2-3 minutes, stirring halfway through to ensure even heating. Continue heating in 1-minute intervals if necessary until hot.

• If you have an air fryer, preheat it to 350°F (175°C). Place the gratin in an air fryer-safe dish. Heat for about 8-10 minutes, checking halfway through to ensure it doesn't overcook. This method helps maintain a crispy top.

• On the stovetop, use a non-stick skillet over medium-low heat. Add a splash of milk or cream to the pan to help rehydrate the gratin. Cover and heat for about 5-7 minutes, stirring occasionally, until warmed through.

• For a steam method, place the gratin in a heatproof dish and set it in a steamer basket over simmering water. Cover and steam for about 10 minutes or until heated through. This method helps retain moisture.

• Oven: Used to bake the seafood gratin at a consistent temperature of 375°F (190°C).

• Saucepan: Essential for melting butter and cooking the flour to create the base for the cheese sauce.

• Whisk: Helps in gradually incorporating the milk into the butter and flour mixture to avoid lumps and ensure a smooth sauce.

• Mixing bowl: Used to combine the shrimp, scallops, and lemon juice before adding the cheese sauce.

• Baking dish: The vessel in which the seafood gratin is baked until golden and bubbly.

• Measuring cups: Necessary for accurately measuring the heavy cream, milk, and grated cheese.

• Measuring spoons: Used to measure the salt, pepper, and lemon juice precisely.

• Wooden spoon: Ideal for stirring the butter and flour mixture as well as the cheese sauce.

• Grater: Used to grate the gruyere or parmesan cheese if it is not pre-grated.

• Knife: Essential for chopping parsley and preparing any other ingredients.

• Cutting board: Provides a safe surface for chopping parsley and other ingredients.

• Oven mitts: Protect your hands when handling the hot baking dish from the oven.

Pre-prep ingredients: Measure and prepare shrimp and scallops in advance to streamline the cooking process.

Use pre-grated cheese: Opt for pre-grated gruyere or parmesan to save time on grating.

Quick sauce: Make the cheese sauce ahead of time and store it in the fridge until needed.

One-pan method: Cook the seafood directly in the saucepan before transferring to the baking dish to reduce cleanup.

Garnish last minute: Chop parsley while the dish bakes to save time.