Description
This Garlic Butter Seafood Gratin features a medley of shrimp, scallops, and white fish in a rich garlic butter sauce. Topped with crispy panko breadcrumbs, it’s a comforting dish perfect for any occasion.
Ingredients
Scale
- Seafood Mix:
- 1 lb (450 g) shrimp, peeled and deveined
- 1 lb (450 g) scallops, cleaned
- 1 lb (450 g) white fish fillets (such as cod or haddock), cut into bite-sized pieces
- Garlic Butter Sauce:
- 1 cup (2 sticks) unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional, adjust for spice preference)
- 1 tablespoon fresh lemon juice
- Zest of 1 lemon
- Salt and freshly cracked black pepper to taste
- Gratin Topping:
- 1 cup (100 g) panko breadcrumbs
- 1/2 cup (50 g) grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped (plus extra for garnish)
- 1 tablespoon olive oil
- Other Ingredients:
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) white wine (optional, can substitute with seafood or vegetable broth)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
Instructions
- Preheat your oven to 375°F (190°C). This ensures that your gratin will bake evenly and achieve that perfect golden crust.
- In a large skillet over medium heat, melt 1 cup of unsalted butter. Stir occasionally until fully melted, about 2 minutes. Make sure not to let it brown; you want it to stay golden and fragrant for the sauce.
- Add the minced garlic to the melted butter and sauté for 1-2 minutes until fragrant, stirring constantly to avoid burning. The garlic should be soft and lightly golden.
- Stir in the red pepper flakes, fresh lemon juice, lemon zest, salt, and black pepper, mixing well. Cook for another minute, allowing the flavors to meld. Be careful not to let the garlic burn, as it will turn bitter.
- Add the heavy cream, Dijon mustard, Worcestershire sauce, and white wine (or broth) to the skillet. Stir and simmer for 3-4 minutes until the sauce thickens slightly. You want it to coat the back of a spoon.
- In a large mixing bowl, combine the seafood mix (shrimp, scallops, and white fish) with the garlic butter sauce. Gently toss to ensure the seafood is well-coated.
- Transfer the seafood mixture into a greased 9×13-inch baking dish, spreading it evenly. This helps ensure that everything cooks uniformly.
- In a separate bowl, mix the panko breadcrumbs, grated Parmesan cheese, chopped parsley, and olive oil until combined. The mixture should be crumbly and slightly moist to create a crispy topping.
- Sprinkle the panko mixture evenly over the seafood in the baking dish. Make sure to cover all the seafood, as this will create that delightful crunchy layer.
- Bake in the preheated oven for 25-30 minutes until the seafood is cooked through and the topping is golden brown. You’ll know it’s ready when the edges bubble and the top is crispy.
- Remove from the oven and let it cool for about 5 minutes before serving. This resting time allows the flavors to settle and makes it easier to serve.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Main Course
- Method: Baking
- Cuisine: Seafood
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 45 g
- Saturated Fat: 25 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 150 mg
Keywords: Always use the freshest seafood you can find for the best flavor. If using frozen seafood, ensure it’s completely thawed and drained to avoid excess moisture.