Seafood Gratin
A creamy, decadent dish made with tender shrimp and scallops enveloped in a luxurious sauce, perfect for special occasions or cozy meals.
Ingrédients
Seafood Ingredients
- 200 g Shrimp (peeled and deveined) Use cooked crab meat or lobster as a substitute.
- 200 g Scallops (fresh or thawed) Can substitute with firm fish like cod or haddock.
Cooking Ingredients
- 2 tablespoons Butter (for sautéing) Olive oil or avocado oil can be used instead.
- 1 medium Onion (chopped)
- 2 cloves Garlic (minced)
- 200 ml Heavy cream (for the creamy sauce) Coconut milk as a dairy-free alternative.
- 50 ml White grape juice (adds sweetness)
- 50 g Grated cheese (your favorite for topping) Dairy-free cheese for a vegan option.
- 1/2 teaspoon Salt (to taste)
- 1/2 teaspoon Black pepper (to taste)
Instructions
Preparation
- Before starting, ensure your kitchen is clean and organized. Gather all your ingredients, measuring tools, and cooking utensils.
- In a large skillet, place the butter over medium heat. Allow it to melt slowly, ensuring it doesn’t brown.
- Once melted, add the chopped onion to the skillet. Sauté for about 3–4 minutes until the onion is translucent. Then, add minced garlic and sauté for an additional minute, stirring constantly to prevent burning.
- Gently add the shrimp and scallops to the skillet. Cook for about 3 minutes, stirring occasionally until the shrimp turn pink and the scallops become opaque.
- Pour in the white grape juice and let it simmer for 2 minutes.
- Stir in the heavy cream, salt, and black pepper. Mix everything well, allowing the sauce to thicken slightly.
- Carefully transfer the seafood mixture into a baking dish. Spread it evenly.
- Generously sprinkle your choice of grated cheese over the top of the seafood mixture.
- Preheat your oven to 180°C (350°F). Once hot, place the baking dish in the oven and bake for about 15 minutes, or until the cheese is bubbly and golden brown.
- Remove the gratin from the oven and allow it to cool slightly. Serve immediately.
Notes
Store in an airtight container. It can last up to 3 days in the fridge and up to 3 months in the freezer. Avoid microwaving to preserve texture.