Creamy Seafood Gratin with Scallops Shrimp

Creamy Seafood Gratin with Scallops Shrimp tastes rich, buttery, and cheesy with tender bites of seafood tucked into a silky garlic cream sauce. It suits anyone who loves restaurant-style seafood but wants it on the table in about 45 minutes, start to finish. I first tested this version on a Tuesday night in sweatpants, so you can absolutely pull it off in a regular home kitchen.

Why You Should Try This Creamy Seafood Gratin with Scallops Shrimp

This seafood gratin feels fancy but stays weeknight friendly. You get sweet scallops, juicy shrimp, and a golden cheesy crust that practically invites a spoon.

The recipe uses simple grocery store ingredients and basic equipment. You can prep it ahead, chill it, then bake right before dinner, which helps a lot on busy nights.

“This Creamy Seafood Gratin with Scallops Shrimp tastes like a cozy coastal restaurant special that somehow showed up in my oven at home ★★★★★”

Ingredients You’ll Need

Seafood

• Large sea scallops
  • Pat them very dry so they brown and stay sweet.
  • If they look very large, cut them in half so they match the shrimp size.
• Large raw shrimp, peeled and deveined
  • Tail off works best for easy eating in a casserole.
  • Use frozen shrimp if needed and thaw in the fridge or under cold water.

Dairy and Creamy Base

• Unsalted butter
  • Salted butter also works, just reduce added salt a bit.
• Heavy cream
  • This gives the sauce body and richness.
  • Half and half works in a pinch, but the sauce turns slightly thinner.
• Whole milk
  • Balances the richness so the gratin does not feel too heavy.
• Cream cheese, softened
  • Adds tang and thickens the sauce without extra flour.
  • Store brands usually work fine here.

Aromatics and Flavor

• Yellow onion, finely diced
• Garlic, minced
• Fresh lemon juice
• Lemon zest
• Fresh parsley, chopped
• Fresh chives or green onions, thinly sliced
• Dijon mustard
• Old Bay or similar seafood seasoning
• Smoked paprika or sweet paprika
• Kosher salt
• Freshly ground black pepper
• Red pepper flakes (optional, for a little heat)

Cheeses

• Gruyère cheese, shredded
  • Melts smoothly and gives that classic gratin flavor.
• Parmesan cheese, finely grated
  • Adds nutty, salty depth and browns beautifully.
• Low moisture mozzarella, shredded (optional)
  • Helps with stretch and gooey texture if you like a cheesier top.

Topping

• Panko breadcrumbs
  • Panko gives a lighter, crunchier topping than regular crumbs.
• Extra virgin olive oil
• Extra grated Parmesan
• A pinch of salt and pepper

Pantry Shortcuts and Substitutions

• Use frozen seafood mix if you cannot find scallops and shrimp separately.
• Use pre-shredded cheese in a pinch, but grate your own if you want the smoothest melt.
• Use jarred minced garlic and pre-chopped onion from the produce section to save time.
• Use seafood stock or chicken broth instead of some of the milk if you want more savory depth.

Equipment List

• 10 to 12 inch oven safe skillet or medium saucepan for the sauce
• 2 to 2.5 quart baking dish or several small gratin dishes / ramekins
• Cutting board and sharp knife
• Whisk and wooden spoon or silicone spatula
• Mixing bowls
• Measuring cups and spoons
• Paper towels for drying seafood
• Oven preheated to 400°F (200°C)

Tips & Tricks

• Pat scallops and shrimp very dry so they sear instead of steam.
• Salt the seafood lightly before cooking so it seasons from the inside.
• Sear the scallops quickly over medium high heat so they stay tender.
• Pull the scallops off the heat as soon as they get a golden crust on each side.
• Cook the shrimp just until they turn pink and slightly curled so they do not turn rubbery in the oven.
• Use room temperature cream cheese so it melts smoothly into the sauce.
• Whisk the cream mixture often and keep the heat at medium so the dairy does not scorch.
• Taste the sauce before you pour it over the seafood and adjust salt, pepper, and lemon.
• Spread the seafood in a single layer in the baking dish so the sauce coats evenly.
• Toss panko with olive oil and Parmesan so the topping browns and crisps nicely.
• Bake the gratin on the middle rack so the top browns without burning.
• Let the gratin rest 5 to 10 minutes before serving so it thickens slightly and does not burn your tongue.
• Use smaller individual dishes if you want restaurant style portions and faster baking time.
• Add a handful of thawed peas or blanched asparagus pieces into the sauce for extra color and veggies.
• Keep leftovers in shallow containers so they chill quickly and stay safe.

How to Make Creamy Seafood Gratin with Scallops Shrimp

Step 1: Prep the Seafood and Oven

1. Preheat your oven to 400°F (200°C).
2. Line a plate with paper towels.
3. Lay the scallops and shrimp on the towels and pat the tops very dry.
4. Season both lightly with salt, pepper, and a pinch of Old Bay.

Step 2: Sear the Scallops and Shrimp

1. Heat a tablespoon of butter and a drizzle of olive oil in a large skillet over medium high heat.
2. Add the scallops in a single layer and sear 1.5 to 2 minutes per side until golden on the surface but still slightly translucent in the center.
3. Transfer the scallops to a plate.
4. Add the shrimp to the same pan and cook 1 to 2 minutes, just until they turn pink and start to curl, then move them to the plate with the scallops.

Step 3: Sauté Aromatics

1. Lower the heat to medium and add another tablespoon of butter to the skillet.
2. Add the diced onion and a pinch of salt and cook 3 to 4 minutes until soft and lightly golden.
3. Stir in the garlic and cook about 30 seconds until fragrant.
4. Sprinkle in a small pinch of red pepper flakes if you like a little heat.

Step 4: Build the Creamy Sauce

1. Add the remaining butter to the pan and let it melt.
2. Whisk in the cream cheese until it softens and blends with the butter and onion.
3. Pour in the heavy cream and milk while you whisk to smooth out any lumps.
4. Add Dijon, Old Bay, paprika, lemon zest, and a squeeze of lemon juice.
5. Simmer the sauce gently 3 to 5 minutes, whisking often, until it thickens enough to coat the back of a spoon.
6. Stir in most of the Gruyère and Parmesan, keeping a little for the top, and whisk until the cheese melts and the sauce turns silky.
7. Taste and adjust salt, pepper, and lemon juice to your liking.

Step 5: Assemble the Gratin

1. Lightly grease your baking dish or gratin dishes with butter or olive oil.
2. Arrange the scallops and shrimp in an even layer in the dish.
3. Sprinkle chopped parsley and chives over the seafood.
4. Pour the hot cream sauce over the top, nudging it with a spoon so it settles around all the pieces.
5. Sprinkle the remaining Gruyère and Parmesan over the surface.
6. Add mozzarella on top if you want extra gooey cheese.

Step 6: Mix and Add the Crunchy Topping

1. In a small bowl, combine panko, a drizzle of olive oil, a pinch of salt and pepper, and a spoonful of grated Parmesan.
2. Toss until the crumbs look evenly coated and slightly glossy.
3. Scatter the panko mixture evenly over the cheesy surface of the gratin.

Step 7: Bake and Finish

1. Place the baking dish on the middle rack of the oven.
2. Bake 15 to 20 minutes until the top looks golden and the edges bubble.
3. If the top needs more color, switch the oven to broil for 1 to 2 minutes and watch closely so it does not burn.
4. Remove the gratin and let it rest 5 to 10 minutes.
5. Sprinkle with extra parsley and chives before serving.

What to Serve with Creamy Seafood Gratin with Scallops Shrimp

Serve this Creamy Seafood Gratin with Scallops Shrimp with a simple green salad and a bright citrus vinaigrette to cut through the richness. Crusty bread or warm garlic toast works perfectly to scoop up every bit of that cheesy cream sauce. Steamed green beans, roasted broccoli, or a mix of roasted carrots and zucchini add color and balance. Offer sparkling water with lemon slices or a light iced tea to keep the meal refreshing.

Storage Options

• Cool leftovers to room temperature within 1 hour, then cover and store in the fridge up to 2 days.
• Reheat portions in a small baking dish at 325°F until hot in the center, about 15 to 20 minutes, and cover loosely with foil if the top browns too quickly.
• Reheat single servings in the microwave at 50 percent power in short bursts, stirring gently so the sauce stays creamy.
• Freeze tightly wrapped portions up to 1 month, then thaw overnight in the fridge and reheat in the oven for the best texture.

Creamy Seafood Gratin with Scallops and Shrimp

Creamy Seafood Gratin with Scallops and Shrimp is a rich, comforting baked seafood dish with a velvety cream sauce, tender shellfish, and a golden cheesy breadcrumb topping.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Drinner

Cuisine: American

Ingredients

  

• 8 ounces large sea scallops, patted dry
• 8 ounces medium shrimp, peeled and deveined
• 1 tablespoon lemon juice
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 small shallot, finely minced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine
• 3/4 cup seafood or chicken broth, low sodium
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon paprika
• 1 teaspoon Dijon mustard
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon kosher salt

• 1/2 cup panko breadcrumbs
• 1/3 cup shredded Gruyère or Swiss cheese
• 1 tablespoon melted butter
• 1 tablespoon chopped fresh parsley

Instructions

 

1. Preheat the oven to 400°F (200°C). Lightly butter a 1 1/2- to 2-quart baking dish or four individual gratin dishes.
2. Season the scallops and shrimp with lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Set aside while you prepare the sauce.
3. In a medium saucepan over medium heat, melt 2 tablespoons butter with the olive oil. Add the minced shallot and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook 30 seconds more.
4. Sprinkle in the flour and cook, stirring constantly, for 1 to 2 minutes to form a pale roux.
5. Slowly whisk in the white wine (if using) and broth, stirring to avoid lumps. Bring to a gentle simmer and cook until slightly thickened, 2 to 3 minutes.
6. Reduce the heat to low and whisk in the heavy cream, Parmesan, paprika, and Dijon mustard. Simmer gently for 3 to 4 minutes, stirring, until the sauce is velvety and coats the back of a spoon. Stir in 1 tablespoon chopped parsley and taste; add up to 1/4 teaspoon additional salt if needed.
7. Arrange the scallops and shrimp in the prepared baking dish in an even layer. Pour the hot cream sauce evenly over the seafood, making sure everything is coated.
8. In a small bowl, combine the panko breadcrumbs, shredded Gruyère, and melted butter until the crumbs are evenly moistened. Stir in the extra parsley if using. Sprinkle the mixture evenly over the top of the seafood and sauce.
9. Bake for 15 to 18 minutes, or until the topping is golden brown, the sauce is bubbling, and the seafood is just cooked through and opaque. Avoid overbaking to keep the scallops and shrimp tender.
10. Let the gratin rest for 5 minutes before serving. Serve hot with crusty bread, rice, or a simple green salad.

Notes

Nutrition Information
Approximate per serving (1 of 4): 520 calories; fat 36 g; saturated fat 20 g; carbohydrates 15 g; fiber 1 g; sugars 3 g; protein 32 g; sodium 770 mg. Values are estimates and will vary based on specific ingredients, brands, and portion sizes.