Shrimp and Scallops Gratin — A Cozy, Comforting Seafood Classic

The first bite of this Shrimp and Scallops Gratin is an immediate invitation: warm, briny sweetness from perfectly cooked shellfish, a luxuriously silky cream that clings to each morsel, and a golden, bubbling crown of cheese that gives way with a gentle crackle. The aroma—garlicky butter and baked cheese, mingling with ocean-fresh seafood—fills the kitchen and makes it impossible not to linger. Texturally, scallops bring a tender chew, shrimp offer snappy contrast, and the gratin’s molten sauce wraps everything in comforting richness.

This dish is perfect for so many moments: a special weeknight dinner when you want something impressive without hours of work; a celebratory weekend meal for friends or family; or a holiday side that pairs beautifully with roasted vegetables and crisp white wine. If you like sharing plates, it dazzles on a communal table; for date night, it’s intimate and indulgent. Looking for an appetizer in a similar flavor family? Try these Cheesy Crab & Shrimp Taquitos for a playful starter.

At a Glance

• Prep time: 15 minutes
• Cook time: 20 minutes (baking) + 5–7 minutes sautéing
• Total time: ~40 minutes
• Servings: 6 (as a main or generous appetizer for 8)
• Difficulty level: Easy–Intermediate

Nutrition Highlights

Nutrition per serving (approximate; recipe yields 6 servings):

• Calories: ~385 kcal
• Protein: ~38 g
• Total fat: ~24 g
• Carbohydrates: ~5 g
• Fiber: 0–1 g
• Sodium: ~250–350 mg (varies with added salt and seafood)

These estimates are calculated from typical values for raw shrimp, raw scallops, heavy cream, Parmesan/Gruyère, and butter using USDA FoodData Central reference values. Nutritional content may vary by specific brand or type of cheese and cream you use. For general guidance on saturated fat and cholesterol intake, reputable health organizations such as the Mayo Clinic and CDC recommend moderating saturated fat intake and balancing higher-fat dishes with vegetables and whole grains.

Why You’ll Love It

• Flavor & aroma: The gratin delivers a buttery, umami-rich punch from browned cheese and garlic, while the shellfish provide a clean, oceanic sweetness—an elegant harmony.
• Entertaining made easy: It looks and tastes like a restaurant dish but comes together quickly, so you can spend more time with guests.
• Comfort without heaviness: Though indulgent, the seafood-heavy protein load keeps it lighter than many purely meat-and-cream gratins.
• Versatility: Serve it as a main with sides, or portion into small ramekins for an elegant starter.

Step-by-Step Instructions

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 pound scallops
• 1 cup heavy cream
• 1 cup grated cheese (such as Gruyère or Parmesan)
• 2 tablespoons butter
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon fresh parsley, chopped

Optional ingredients and substitutions

• 1/2 cup dry white wine — splash into the pan with cream for brightness
• 1/4 cup panko breadcrumbs — sprinkle on top for extra crunch
• Lemon zest or a squeeze of lemon juice — adds acidity to cut richness
• Replace heavy cream with half-and-half + 1 tablespoon flour for a lighter sauce (texture will differ)
• For dairy-free: use full-fat coconut cream and a dairy-free shredded cheese (flavor will change)
• Add a pinch of cayenne or smoked paprika for warmth

Method

1. Preheat the oven to 375°F (190°C).
2. In a skillet, melt butter over medium heat. Add garlic and sauté until fragrant (about 30–45 seconds) — don’t let it brown.
3. Add shrimp and scallops, cooking until just opaque (about 1–2 minutes per side for small-to-medium pieces). Season with salt and pepper. Remove from heat.
4. Pour in heavy cream and stir gently to combine with the juices and garlic in the pan; simmer 1–2 minutes to warm and slightly thicken. (If using wine, add it here and reduce by half before adding cream.)
5. Transfer the mixture to a baking dish, arranging the seafood evenly, then sprinkle grated cheese on top (and panko if using).
6. Bake in the preheated oven for about 20 minutes or until the cheese is bubbly and golden — if you want a deeper crust, broil for 1–2 minutes, watching carefully.
7. Garnish with fresh parsley before serving.

Practical tips

• Avoid overcooking the shellfish: they should be just opaque before baking since they’ll continue to cook in the oven.
• If scallops are large, sear them briefly until golden for added flavor before combining.
• Taste and adjust seasoning before baking; cheese can add salt, so be cautious with added salt.
• Let the gratin rest 3–5 minutes after baking so the sauce settles for easier serving.

Best Pairings

• Classic sides: steamed asparagus, lemon-butter green beans, or a simple arugula salad with a lemon vinaigrette.
• Starch: crusty bread, garlic bread, or buttery mashed potatoes to soak up the sauce.
• Wine: crisp Sauvignon Blanc, unoaked Chardonnay, or a dry Vermentino.
• For a seafood-forward multi-course meal, pair with a light seafood bisque — for inspiration, see this Crab & Shrimp Seafood Bisque.
• If serving as part of a buffet, portion into small ramekins and garnish with microgreens for elegance.

Storage Instructions

• Room temperature: Do not leave the seafood gratin at room temperature for more than 2 hours (food safety).
• Refrigerator: Store in an airtight container for up to 3 days. Reheat gently in a 325°F (160°C) oven until warmed through (about 10–15 minutes) to preserve texture.
• Freezer: Seafood dishes with cream generally lose texture when frozen; not recommended. If you must, freeze in an airtight container for up to 1 month and thaw in the refrigerator before reheating—expect some separation and a slight change in texture.

Chef’s Advice

• Choose the best shellfish you can: fresh, dry-packed scallops (not treated with phosphates) and shellfish with no lingering odor will give the cleanest flavor.
• Use a mix of cheeses for complexity—Gruyère adds nuttiness, while Parmesan brings sharpness. A 50/50 blend works beautifully.
• Control creaminess by gently simmering the cream with the pan juices to slightly reduce and intensify flavor before baking.
• For a glossy finish, brush a thin coating of melted butter on top before broiling.

Creative Twists

• Mediterranean-style: Add cherry tomatoes, olives, and a sprinkle of oregano; swap cream for a lighter tomato-cream blend.
• Herbed lemon gratin: Fold in lemon zest, chopped dill, and chives into the cream before baking for bright herb notes.
• Gluten-free crunch: Top with crushed gluten-free crackers mixed with melted butter instead of breadcrumbs.
• Extra indulgence: Stir in a couple of teaspoons of lobster or clam stock for deeper shellfish flavor.
• Vegetable-forward version: Add layers of thinly sliced fennel or leeks sautéed until soft to introduce more aromatics and texture.

All Your Questions Answered

Q: Can I use frozen shrimp and scallops?
A: Yes—thaw fully and pat dry before cooking to avoid releasing excess water into the sauce.

Q: How do I prevent the gratin from becoming watery?
A: Sear off excess moisture on the seafood first and briefly reduce the cream on the stovetop so the sauce is slightly thicker before baking.

Q: Is there a lighter version of this dish?
A: Use half-and-half thinned with a little cornstarch for thickening, reduce cheese, or serve smaller portions with lots of vegetables.

Q: Can I prepare this ahead of time?
A: You can assemble the dish up to the point of baking, refrigerate for up to 24 hours, then bake when ready. Skip broiling until right before serving.

Q: What do I do with leftovers?
A: Reheat in the oven at low temperature until warm; serve over pasta, polenta, or alongside steamed greens for a refreshed meal.

Conclusion

If you love the combination of tender seafood and a rich, cheesy sauce, this Shrimp and Scallops Gratin is a must-try—elegant enough for guests, simple enough for a weekday treat. For additional inspiration and a slightly different approach to scallop gratins, check out this classic Scallop Gratin Recipe and the flavorful Scallop and Shrimp Gratin – Felix & Greg. I’d love to hear how yours turns out—share a photo or a tip in the comments and join our cooking community.