📝 About This Recipe
This elegant seafood bake is the epitome of French-inspired comfort, featuring succulent sea scallops and tender shrimp enveloped in a velvety Gruyère-infused Mornay sauce. The richness of the cream and cheese is perfectly balanced with a hint of dry white wine and a whisper of nutmeg, creating a sophisticated profile that feels both nostalgic and luxurious. Topped with buttery, herb-flecked breadcrumbs and baked until bubbling, this dish is a celebration of the ocean's finest treasures.
🥗 Ingredients
Seafood Base
- 1 pound Sea Scallops (tough side muscle removed, patted very dry)
- 1 pound Large Shrimp (peeled, deveined, and tails removed)
- 1 large Shallot (finely minced)
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
Mornay Sauce
- 4 tablespoons Unsalted Butter
- 1/4 cup All-Purpose Flour
- 2 cups Whole Milk (warmed slightly)
- 1/4 cup Heavy Cream
- 1.5 cups Gruyère Cheese (freshly grated)
- 1/4 cup Parmesan Cheese (freshly grated)
- 1 teaspoon Dijon Mustard
- 1/8 teaspoon Nutmeg (freshly grated if possible)
- to taste Kosher Salt and White Pepper
Gratin Topping
- 1/2 cup Panko Breadcrumbs
- 2 tablespoons Unsalted Butter (melted)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 teaspoon Lemon Zest
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Lightly butter a 2-quart shallow baking dish or four individual gratin dishes.
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2
Pat the scallops and shrimp extremely dry with paper towels. If the scallops are very large, cut them into halves or quarters so they are similar in size to the shrimp.
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3
In a large skillet over medium-high heat, melt 1 tablespoon of butter. Sear the scallops for 1 minute per side until just golden but not cooked through. Remove to a plate. Repeat with the shrimp for 1 minute until just turning pink. Transfer to the plate with the scallops.
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4
In the same skillet, add the minced shallots and white wine. Simmer for 2-3 minutes until the liquid is reduced by half, scraping up any browned bits. Pour this flavorful liquid over the seafood.
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5
To make the sauce, melt 4 tablespoons of butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, ensuring it doesn't brown, to create a blonde roux.
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6
Slowly drizzle in the warmed milk while whisking constantly to prevent lumps. Continue to cook and whisk until the sauce thickens and can coat the back of a spoon, about 5-7 minutes.
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7
Stir in the heavy cream, Dijon mustard, and nutmeg. Remove from heat.
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8
Add 1 cup of the Gruyère and the Parmesan cheese to the sauce. Stir gently until the cheese is completely melted and the sauce is glossy.
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9
Season the sauce with salt and white pepper. Fold the partially cooked seafood and the reduced shallot-wine liquid into the Mornay sauce.
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10
Transfer the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of Gruyère over the top.
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11
In a small bowl, toss the panko breadcrumbs with the melted butter, parsley, and lemon zest. Sprinkle this evenly over the cheese layer.
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12
Bake for 12-15 minutes, or until the sauce is bubbling around the edges and the breadcrumbs are a deep golden brown.
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13
For an extra crispy top, 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 use 'dry' scallops (not treated with phosphates) to ensure they sear properly rather than steaming in the pan. Don't overcook the seafood during the initial sear; it will finish cooking perfectly in the oven. Use white pepper instead of black pepper to maintain the pristine, creamy look of the Mornay sauce. If the sauce seems too thick, add a tablespoon of milk at a time until you reach a velvety consistency. For a touch of heat, add a pinch of cayenne pepper to the roux.
🍽️ Serving Suggestions
Serve with a crusty French baguette to soak up every drop of the decadent cheese sauce. Pair with a crisp, chilled glass of Chablis or a dry Sancerre to cut through the richness. A simple side of steamed asparagus or a bright green salad with lemon vinaigrette balances the dish beautifully. Serve over a bed of buttery linguine or rice pilaf for a more substantial meal. Garnish with fresh chives and a wedge of lemon for a bright, citrusy finish.