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Seafood Gratin

Seafood Gratin

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A rich and creamy seafood gratin with mixed seafood in a decadent béchamel sauce, topped with a crispy breadcrumb and cheese crust. Perfect for special occasions or comforting meals.

  • Total Time: 60 minutes
  • Yield: 6–8 servings 1x

Ingredients

Scale
  • 1 pound mixed seafood (shrimp, scallops, mussels, calamari), cleaned and chopped
  • 1/2 cup dry white wine
  • 1/4 cup olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese, plus more for topping
  • 1/4 cup grated Gruyere cheese, plus more for topping
  • 2 tablespoons butter
  • 1/4 cup breadcrumbs
  • 1 tablespoon chopped fresh parsley
  • 1 teaspoon lemon zest
  • Salt and freshly ground black pepper to taste
  • Pinch of nutmeg
  • Optional: 1/4 cup chopped cooked lobster meat for extra richness

Instructions

  1. Thaw seafood if frozen, pat dry, and chop into bite-sized pieces.
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until translucent, 5-7 minutes.
  3. Add garlic and cook for 1 minute until fragrant.
  4. Pour in white wine, simmer for 2-3 minutes, scraping browned bits.
  5. Add seafood and cook 5-7 minutes until just cooked. Discard any unopened mussels or clams. Add lobster if using. Season with salt and pepper, then set aside.
  6. Melt butter in a medium saucepan. Add flour and whisk until smooth (roux), cooking 1-2 minutes.
  7. Gradually whisk in milk. Simmer 5-7 minutes until thickened. Remove from heat, stir in heavy cream, Parmesan, and Gruyere until smooth. Season with salt, pepper, and nutmeg.
  8. Pour béchamel over seafood, stir to combine. Add lemon zest and parsley.
  9. Preheat oven to 375°F (190°C). Grease a baking dish. Transfer seafood mixture, spreading evenly.
  10. Mix breadcrumbs with extra Parmesan and Gruyere; sprinkle over gratin.
  11. Bake 20-25 minutes until bubbly and golden. Let rest a few minutes before serving.

Notes

  • Seafood Variations: Use any combination you like; crab, lobster, or smoked salmon work well.
  • Cheese Variations: Fontina, mozzarella, or provolone can replace Gruyere or Parmesan.
  • Vegetable Additions: Add mushrooms, bell peppers, or spinach for more flavor and nutrition.
  • Spice it Up: Add red pepper flakes to the béchamel for heat.
  • Make Ahead: Assemble ahead and refrigerate up to 24 hours; add a few extra minutes if baking from cold.
  • Storage Instructions: Store leftovers in fridge up to 3 days. Reheat in oven or microwave until heated through.
  • Author: lina
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: French

Nutrition

  • Serving Size: 1 plate
  • Calories: 420
  • Sugar: 2 g
  • Sodium: 580 mg
  • Fat: 25 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 18 g
  • Fiber: 1 g
  • Protein: 30 g
  • Cholesterol: 120 mg

Find it online: https://easyrecipes.cookingtastes.com/seafood-gratin/