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creamy seafood gratin

Freshly prepared creamy seafood gratin on a white plate
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A rich and comforting creamy seafood gratin featuring a blend of fresh seafood baked in a luscious béchamel sauce topped with golden melted cheese.

Ingredients

Scale
  • 200g shrimp, peeled and deveined
  • 200g scallops
  • 150g white fish fillets, cut into chunks
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup grated Gruyère cheese
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 tsp nutmeg
  • Salt and freshly ground black pepper, to taste
  • 2 tbsp fresh parsley, chopped
  • 1/2 cup breadcrumbs

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a skillet, melt butter over medium heat. Add onion and garlic, sauté until translucent.
  3. Stir in flour and cook for 1–2 minutes to form a roux.
  4. Gradually whisk in milk, cooking until the sauce thickens.
  5. Add nutmeg, salt, and pepper to the béchamel sauce.
  6. Stir in half of the grated Gruyère cheese until melted and smooth.
  7. Gently fold in the shrimp, scallops, and fish pieces, cooking just until seafood turns opaque.
  8. Transfer the mixture to a gratin dish. Sprinkle with remaining cheese and breadcrumbs on top.
  9. Bake for 20–25 minutes until the topping is golden and bubbly.
  10. Garnish with chopped parsley and serve hot.

Notes

For extra richness, add a splash of white wine to the béchamel sauce before baking or serve with a crisp green salad for a balanced meal.

Find it online: https://busymomsimplenutrition.com/creamy-seafood-gratin/