📝 About This Recipe
This elegant French-inspired seafood bake brings together succulent shrimp, tender scallops, and flaky white fish in a velvety, wine-infused béchamel sauce. Topped with a golden, buttery panko and Gruyère crust, it offers a sophisticated contrast of textures that feels like a celebration in every bite. Whether served as a decadent starter or a centerpiece for a coastal dinner party, this gratin captures the essence of seaside fine dining.
🥗 Ingredients
The Seafood Medley
- 1/2 lb Large Shrimp (peeled, deveined, and tails removed)
- 1/2 lb Bay Scallops (patted dry)
- 1/2 lb Firm White Fish (Cod or Halibut) (cut into 1-inch chunks)
- 6 oz Lump Crab Meat (picked through for shells)
The Velouté Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 1/2 cup Dry White Wine (Sauvignon Blanc) (good quality)
- 1 cup Heavy Cream (at room temperature)
- 1 cup Seafood Stock (warm)
- 1 large Shallot (finely minced)
- 2 cloves Garlic (pressed or minced)
- 1/2 teaspoon Old Bay Seasoning
- 1 tablespoon Lemon Juice (freshly squeezed)
The Gratin Topping
- 3/4 cup Panko Breadcrumbs
- 1/2 cup Gruyère Cheese (freshly grated)
- 1/4 cup Parmesan Cheese (freshly grated)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Melted Butter (for the topping)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly grease a 2-quart shallow baking dish or 6 individual ramekins with butter.
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2
Prepare the seafood: Ensure the shrimp, scallops, and fish chunks are very dry by blotting them with paper towels. Season lightly with salt and pepper.
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3
In a large skillet over medium heat, melt 1 tablespoon of butter. Quickly sear the shrimp and scallops for just 1 minute per side until they are barely opaque. Remove and set aside on a plate (they will finish cooking in the oven).
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4
In the same skillet, add the remaining 3 tablespoons of butter. Sauté the minced shallots until translucent, about 3 minutes. Add the garlic and cook for another 30 seconds until fragrant.
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5
Whisk in the flour to create a roux. Cook for 2 minutes, stirring constantly, to remove the raw flour taste without browning the butter too much.
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6
Slowly pour in the white wine while whisking vigorously to prevent lumps. Allow it to simmer and reduce by half.
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7
Gradually whisk in the seafood stock and heavy cream. Simmer the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
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8
Stir in the Old Bay seasoning, lemon juice, and a pinch of salt. Taste and adjust seasoning as needed.
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9
Gently fold the seared shrimp, scallops, raw white fish chunks, and lump crab meat into the sauce. Pour the mixture into the prepared baking dish.
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10
In a small bowl, combine the panko breadcrumbs, Gruyère, Parmesan, parsley, and melted butter. Mix until the crumbs are evenly coated.
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11
Sprinkle the topping evenly over the seafood mixture, ensuring every corner is covered.
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12
Bake for 15-18 minutes, or until the sauce is bubbling around the edges and the fish is cooked through.
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13
Switch the oven to broil for the last 1-2 minutes to achieve a deep golden-brown crust, watching carefully 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 dry; excess moisture will thin out your beautiful sauce. Use a high-quality Gruyère for the best melt and a nutty flavor profile that complements the sweetness of the shellfish. Don't overcook the seafood in the pan; it only needs a quick sear to lock in flavor before the oven does the rest of the work. If you prefer a thicker sauce, let the roux cook slightly longer before adding liquids. For a touch of heat, add a pinch of cayenne pepper or a dash of hot sauce to the cream mixture.
🍽️ Serving Suggestions
Serve with a crusty French baguette to soak up every drop of the creamy sauce. Pair with a crisp, chilled glass of Chablis or Sancerre to cut through the richness. A simple side of steamed asparagus or a bright arugula salad with lemon vinaigrette provides a perfect balance. For a fuller meal, serve over a bed of buttery angel hair pasta or wild rice pilaf. Garnish with extra lemon wedges and a sprig of fresh dill for a professional presentation.