Scallop and Shrimp Gratin

Sea scallops hold a place of high honor for us. They’re a rare treat, for special occasions like birthday dinners or the holidays. However, this dish makes them attainable any time of the year, and is perfect for two, or as an appetizer for a few more. It’s very easy to make, just be sure to watch the seafood in the poaching step closely, so they do not overcook. You will finish them in a very hot oven at the end, so slightly underdone is what you’re going for when poaching.

Serve it for any occasion

If you’re serving more than two with this, simply cut the shrimp and scallop into a few pieces to stretch the seafood a bit further for everyone; simply halve the scallops and shrimp horizontally for best appearance. You can easily double this for a larger party, as well, and make the cream and seafood mixture ahead, chill, then bake when ready to serve; we recommend warming the mixture slightly on the stovetop before moving it to the oven for best results.

It’s such a versatile recipe and can easily be adjusted to use whatever you have on hand. Omit the scallops, if necessary, or use bay scallops, or try it with lobster or crab for a decadent indulgence! We know you’ll love this, especially when served with wine or beer and toasty garlic bread.

5 lg scallops
8 med shrimp, peeled, tail off
1 sm shallot, diced fine
1 T butter
1 c heavy cream
½ T fresh thyme
¼ c gruyere cheese, shredded
pinch ea salt and pepper
¼ c bread crumbs
½ T fresh chives, chopped

Gather ingredients. Preheat oven to 475°. In simmering water, lightly poach seafood until barely done, approx. 2 minutes–it will cook more once baked, so do not overcook them in this step.

Sauté shallot in butter over medium heat until soft, 2 minutes.

Add cream and thyme and bring to a simmer, but not boil over. Reduce gently by half or until slightly thickened.

Stir in cheese and remove from heat. Season to taste with salt and pepper.

Add seafood and transfer to small oven-safe baking dish. Top with bread crumbs, then bake 4-5 minutes until bubbling and golden brown on top. Serve immediately with chopped chives and garlic bread.