📝 About This Recipe
This elegant gratin is a celebration of the sea, marrying succulent king prawns and tender bay scallops in a velvety, white wine-infused Mornay sauce. Inspired by the classic French 'Coquilles Saint-Jacques', this dish elevates home dining with its rich textures and sophisticated flavor profile. Topped with a crisp, golden herb and Gruyère breadcrumb crust, it offers a perfect balance of creamy indulgence and coastal freshness.
🥗 Ingredients
Seafood Base
- 300 grams King Prawns (peeled, deveined, and tails removed)
- 300 grams Bay Scallops (cleaned, tough side muscle removed)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon Lemon Juice (freshly squeezed)
The Velouté Sauce
- 3 tablespoons Unsalted Butter
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (pressed or minced)
- 3 tablespoons All-purpose Flour
- 1.5 cups Whole Milk (warmed slightly)
- 1/2 cup Heavy Cream
- 1 teaspoon Dijon Mustard
- 1/4 teaspoon Nutmeg (freshly grated)
- to taste Sea Salt and White Pepper
The Gratin Topping
- 1/2 cup Panko Breadcrumbs (for maximum crunch)
- 1/2 cup Gruyère Cheese (finely grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest (from half a lemon)
- 1 tablespoon Melted Butter (to bind the topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly butter four individual ramekins or one medium-sized shallow baking dish.
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2
Pat the scallops and prawns very dry with paper towels. If the prawns are large, cut them into bite-sized pieces to match the size of the scallops.
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3
In a small skillet, heat 1 tablespoon of butter over medium-high heat. Quickly sear the scallops and prawns for just 1 minute—they should remain undercooked in the center. Deglaze the pan with the white wine and lemon juice, then remove from heat and set the seafood and its liquid aside.
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4
In a heavy-bottomed saucepan, melt the 3 tablespoons of butter over medium heat. Add the minced shallots and cook for 2-3 minutes until translucent.
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5
Stir in the garlic and cook for 30 seconds until fragrant. Whisk in the flour to form a roux and cook, stirring constantly, for 2 minutes to remove the raw flour taste.
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6
Gradually pour in the warm milk and heavy cream, whisking vigorously to ensure no lumps form. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon.
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7
Whisk in the Dijon mustard, nutmeg, salt, and white pepper. Taste and adjust seasoning as needed.
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8
Fold the par-cooked seafood and any accumulated juices from the skillet into the cream sauce. Stir gently to combine.
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9
Divide the seafood mixture evenly among the prepared ramekins or pour into the main baking dish.
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10
In a small bowl, combine the Panko breadcrumbs, grated Gruyère, parsley, lemon zest, and melted butter. Mix until the crumbs are evenly coated.
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11
Sprinkle the breadcrumb mixture generously over the seafood filling.
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12
Place the dishes on a baking sheet and bake for 12-15 minutes, or until the sauce is bubbling at the edges and the topping is deeply golden brown.
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13
For an extra-crispy finish, turn on the broiler for the last 60 seconds, watching closely to prevent burning.
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14
Remove from the oven and let rest for 5 minutes before serving to allow the sauce to set slightly.
💡 Chef's Tips
Always pat your seafood bone-dry before searing to prevent the sauce from becoming watery. Use white pepper instead of black to keep the sauce looking pristine and ivory-colored. If you can't find Gruyère, Emmental or a high-quality sharp White Cheddar are excellent substitutes. Don't overcook the seafood in the pan; it will finish cooking perfectly in the oven's residual heat. For a touch of heat, add a pinch of cayenne pepper to the breadcrumb topping.
🍽️ Serving Suggestions
Serve with a chilled glass of Chablis or a crisp Sancerre to cut through the richness. Pair with a simple arugula salad dressed in a bright lemon vinaigrette. Provide crusty French baguette slices to soak up every drop of the creamy sauce. Accompany with steamed asparagus spears or buttered haricots verts. For a heartier meal, serve over a bed of buttery linguine or creamy mashed potatoes.