Name: Seafood Gratin Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French
Ingredients: 200 g Shrimp, Peeled and deveined; 200 g Scallops, Fresh or thawed if frozen; 2 tablespoons Butter, For sautéing; 1 medium Onion, Chopped; 2 cloves Garlic, Minced; 200 ml Heavy cream, For the creamy sauce; 50 ml White grape juice, Adds sweetness to the sauce; 50 g Grated cheese, For topping; 1/2 teaspoon Salt, To taste; 1/2 teaspoon Black pepper, To taste; Large skillet; Baking dish; Measuring cups; Measuring spoons; Knife; Cutting board

If you’re looking to bring a little French coastal magic to your dinner table, Seafood Gratin is your ticket to a heartwarming meal that feels both luxurious and easygoing. This creamy, cheesy bake combines sweet shrimp and tender scallops in a decadent sauce, all crowned with a golden, bubbling cheese topping. Every bite is a savory, comforting reminder of how simple ingredients can come together to create something unforgettable. Whether you’re cooking for a dinner party or simply spicing up a weeknight, Seafood Gratin is the kind of dish that feels special but doesn’t make you break a sweat.

Ingredients You’ll Need

The beauty of Seafood Gratin is in its simplicity. Each ingredient brings its own magic to the final dish—flavor, texture, or irresistible aroma—so be sure to use the best you can find. Here’s everything you’ll need to deliver this bubbly, creamy masterpiece straight from your oven to your table.

Shrimp (200 g): Adds sweet, delicate flavor; peel and devein for the best texture.
Scallops (200 g): Choose fresh or properly thawed for a luxurious bite and lovely tenderness.
Butter (2 tablespoons): Essential for sautéing and adding richness to the sauce.
Onion (1 medium, chopped): Gives a gentle sweetness and aromatic depth to the base.
Garlic (2 cloves, minced): Provides punchy flavor that pairs beautifully with seafood.
Heavy cream (200 ml): The key to a luscious, creamy sauce that brings everything together.
White grape juice (50 ml): Offers a subtle, fruity sweetness without overpowering the seafood.
Grated cheese (50 g): Melts into a gooey, golden crust; feel free to use your favorite type.
Salt (1/2 teaspoon): Rounds out and elevates all the flavors.
Black pepper (1/2 teaspoon): Gives a gentle heat and complexity to every mouthful.

How to Make Seafood Gratin

Step 1: Prepare and Prep Your Seafood

Begin with the freshest shrimp and scallops you can get your hands on. If you’re using frozen seafood, be sure to thaw them fully, then rinse under cold water and pat everything dry—this will help your Seafood Gratin stay rich, not watery. Lining up your ingredients beforehand might seem basic, but it truly sets you up for success when things start sizzling!

Step 2: Sauté the Aromatics

Heat the butter in a large skillet over medium heat until it’s melted and gently foaming. Add the chopped onions and minced garlic, giving them a few minutes to soften and turn translucent. As their fragrance fills your kitchen, you’ll know you’re on the right track—these humble ingredients pack serious flavor that underpins the entire Seafood Gratin.

Step 3: Cook the Seafood

Add the shrimp and scallops to your skillet, stirring gently to cook them evenly. The shrimp should just turn pink and the scallops become opaque, which takes about 3 minutes. Be careful not to overcook—you want every bite of Seafood Gratin to be juicy and tender, not tough!

Step 4: Build the Creamy Sauce

Pour in the white grape juice, letting it simmer for a couple of minutes so the flavors blend and the liquid concentrates just a touch. Next, lower the heat slightly and stir in the heavy cream, salt, and pepper. Mix everything together until you have a silky, fragrant sauce coating your seafood. This is what transforms your Seafood Gratin into the ultimate comfort food.

Step 5: Assemble and Bake

Spoon the creamy seafood mixture into your baking dish in an even layer. Heap the grated cheese all over the top—it will turn gorgeously golden and bubbling in the oven. Bake at 180°C (350°F) for about 15 minutes, just until the cheese is melted and a little crisp at the edges. Resist the urge to dig in immediately; letting your Seafood Gratin cool for a few minutes will make serving a breeze.

How to Serve Seafood Gratin

Garnishes

A final sprinkle of fresh chopped herbs—think parsley, dill, or chives—brings color and a hint of brightness that balances the creamy richness of your Seafood Gratin. A hint of fresh lemon zest or a squeeze of lemon juice on top is also an easy win, highlighting the natural flavors of the seafood and cutting through the sauce in all the right ways.

Side Dishes

Seafood Gratin loves good company! Try serving it with a crusty baguette to mop up the sauce, or alongside a simple green salad tossed in a tangy vinaigrette. Lightly steamed asparagus or roasted vegetables make excellent partners, bringing color and crunch that round out your meal perfectly.

Creative Ways to Present

For an extra-special touch, try baking your Seafood Gratin in individual ramekins—perfect for dinner parties or cozy date nights. If you really want to impress, serve it with the cheese topping browned under the broiler for a few minutes, for an extra-crispy finish. Garnish each dish tableside for that fun “wow” moment!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Seafood Gratin (lucky you!), simply transfer it into an airtight container and refrigerate within two hours of cooking. It keeps beautifully for up to two days, and the flavors only deepen by the next day. Just be sure not to leave it at room temperature for too long, as seafood is best kept chilled.

Freezing

Seafood Gratin can actually be frozen, though the texture of the cream sauce may change a bit when thawed. For best results, cool the gratin completely, then tightly wrap your baking dish or seal portions in freezer-safe containers. Freeze for up to one month. Thaw overnight in the fridge before reheating to preserve the seafood’s delicate tenderness.

Reheating

Reheat Seafood Gratin gently in the oven, covered with foil, at 160°C (325°F) until warmed through. Avoid the microwave, as it often turns seafood rubbery and breaks the sauce. If the gratin looks a little dry, drizzle with a splash of cream before heating—it’ll bring back all that lovely, silky texture.

FAQs

Can I use other types of seafood in my gratin?

Absolutely! Seafood Gratin is wonderfully flexible. Try swapping in crab, chunks of firm white fish, or even mussels if you’re feeling adventurous. Just keep an eye on their different cooking times to ensure everything stays tender and juicy.

Is there a substitute for white grape juice?

If you don’t have white grape juice on hand, a splash of dry white wine or even apple juice works nicely to add that little burst of sweetness. You can also use a touch of lemon juice blended with water for a brighter, tangier twist.

What’s the best type of cheese to use for Seafood Gratin?

A mildly sharp cheese like Gruyère or Emmental is classic, but cheddar or mozzarella will also give you that satisfying golden top. Go for what you love most—just make sure it melts well and complements the delicate seafood flavors.

Can I make Seafood Gratin ahead of time?

Yes! Prep everything up to the point of baking, cover, and refrigerate for several hours or overnight. When you’re ready to serve, simply add the cheese and bake. This makes Seafood Gratin a perfect make-ahead dish for entertaining.

Is Seafood Gratin gluten-free?

This particular recipe is naturally gluten-free, as it skips the typical breadcrumb topping and flour-thickened sauce. If you wish to add a crunchy finish, use gluten-free crumbs or simply increase the cheese for extra bubbling crust.

Final Thoughts

If you want a dish that feels elegant yet entirely within reach, you can’t go wrong with Seafood Gratin. It’s deeply comforting, full of flavor, and so easy to adapt to your own tastes. Roll up your sleeves, give it a try, and don’t be surprised if Seafood Gratin becomes a new favorite in your recipe rotation. Happy cooking!