If you’re looking for a showstopper seafood dish that’s both comforting and elegant, Shrimp and Scallop Gratin with Cauliflower is the answer. Imagine bubbling pools of cheesy, creamy goodness wrapping tender shrimp, plump scallops, and nutty cauliflower—topped with a golden, crispy crust. This dish brings the best of French-inspired flavor to your table, while keeping things refreshingly simple and naturally gluten-free if you wish. It’s a dinner that feels fancy but is secretly easy, making any meal feel like a special occasion.
Ingredients You’ll Need
Each ingredient in Shrimp and Scallop Gratin with Cauliflower has its own delicious job to do, contributing texture, flavor, or a pop of color. From the sweet brininess of fresh seafood to the savory melt of cheeses and a crunchy finish, you’ll appreciate the way these familiar staples come together effortlessly.
- Shrimp: Large, peeled, and deveined for juicy bites and easy eating.
- Sea scallops: Patted dry and halved if large so every bite is evenly tender and flavorful.
- Cauliflower: Florets add substance, a gentle sweetness, and keep the gratin light and satisfying.
- Olive oil: For searing seafood, creating a golden crust without overwhelming delicate flavors.
- Unsalted butter: Adds richness to the sauce and a glossy finish to your gratin.
- Garlic: Gives a warm, aromatic backbone that gently infuses every bite.
- Shallots: Sweet and subtly sharp, they build the flavorful base for the sauce.
- Dry white wine: Brings brightness, deglazes the pan, and balances the creamy sauce.
- Heavy cream: Makes the sauce luxuriously smooth and gives the gratin its beautiful body.
- Parmesan cheese: Salty and nutty, it melts beautifully and adds depth both in the sauce and topping.
- Gruyère cheese: Melts with a bit of stretch and brings a touch of buttery sophistication.
- Panko breadcrumbs: Create an irresistibly crisp crust, soaking up flavor without getting soggy.
- Fresh parsley: A pop of bright herbaceous freshness that livens up each forkful.
- Paprika: Lends gentle warmth and a lovely golden tint to your topping.
- Salt and freshly ground black pepper: Essential for rounding out and brightening all the flavors.
How to Make Shrimp and Scallop Gratin with Cauliflower
Step 1: Prep the Cauliflower
Start by cutting your cauliflower into bite-sized florets. Bring a large pot of salted water to a boil and cook the cauliflower for 6 to 8 minutes, just until fork tender—think al dente, as the florets will finish cooking in the oven. Drain them thoroughly and set aside, letting off any excess steam for best texture later.
Step 2: Sear the Seafood
Heat olive oil in a large skillet over medium-high heat. Pat the shrimp and scallops dry with paper towels (for a perfect, golden sear!) and season them lightly with salt and pepper. Sear shrimp and scallops for 1 to 2 minutes per side, just until they turn opaque. Don’t worry about fully cooking them—they’ll finish in the oven and stay luscious and juicy.
Step 3: Build the Sauce
Lower the heat and melt the butter in the same skillet. Add your minced garlic and finely chopped shallots and sauté for about 3 minutes, just until soft and fragrant. Pour in the white wine, scraping up any golden bits from the bottom of the pan for maximum flavor, and let simmer until reduced by half. Stir in the heavy cream and let it bubble gently for about 4 minutes, until it thickens ever so slightly. Add both cheeses and let them melt into a creamy, velvety sauce. Season with salt, pepper, and paprika to taste.
Step 4: Combine Everything
In a large mixing bowl, gently fold together your cooked cauliflower florets, seared shrimp and scallops, and the warm cheese sauce. Give it a tender stir so every piece is perfectly coated, being careful not to break up the seafood or veggies.
Step 5: Assemble and Top
Spoon the mixture into a buttered baking dish, spreading everything into an even layer. Sprinkle with panko breadcrumbs for crunch, and if you love cheese, scatter a bit more Parmesan or Gruyère over the top. A final dusting of paprika adds color and warmth.
Step 6: Bake to Perfection
Slide the dish into a preheated 400°F (200°C) oven and bake for 15 to 20 minutes, until the sauce is bubbling and the top is beautifully golden. Finish with a generous handful of fresh parsley for a burst of green freshness before serving your Shrimp and Scallop Gratin with Cauliflower straight from the oven.
How to Serve Shrimp and Scallop Gratin with Cauliflower
Garnishes
This is a gratin that loves a flourish of fresh herbs—sprinkle extra chopped parsley or even a little chive on top right before bringing the dish to the table. A squeeze of fresh lemon brightens every rich bite, while a light dusting of paprika or cracked black pepper makes the presentation pop.
Side Dishes
Because Shrimp and Scallop Gratin with Cauliflower is rich and luxurious, pair it with something light and simple: crisp green salads with a citrusy vinaigrette, steamed asparagus, or roasted cherry tomatoes. If you aren’t going low-carb, fresh baguette slices are perfect for soaking up any extra sauce.
Creative Ways to Present
For dinner parties, spoon the gratin into individual ramekins or small casserole dishes for a restaurant-quality presentation. You can also serve it family-style in a rustic casserole dish, or scoop generous portions onto warmed plates and accent with fresh herbs. Shrimp and Scallop Gratin with Cauliflower always looks stunning right out of the oven, bubbling and golden.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Shrimp and Scallop Gratin with Cauliflower fresh by storing it in an airtight container in the refrigerator. It stays delicious for up to 2 days, making for a decadent next-day meal. Always ensure the gratin has cooled to room temperature before sealing and refrigerating.
Freezing
You can freeze the fully baked gratin if needed, though the texture of seafood and cauliflower might soften a little upon thawing. Place cooled portions in freezer-safe containers, remove as much air as possible, and enjoy within a month for best flavor. Thaw overnight in the fridge before reheating.
Reheating
To revive Shrimp and Scallop Gratin with Cauliflower, bake it in a 350°F (175°C) oven, covered loosely with foil, for about 15–20 minutes until heated through. If reheating from frozen, allow it to fully thaw in the refrigerator first, then warm as above. A quick minute under the broiler restores the crispy topping.
FAQs
Can I use frozen shrimp and scallops?
Absolutely! Just ensure they’re thoroughly thawed and well patted dry before searing. This helps achieve that delicious caramelized crust without excess moisture.
What kind of cheese can I substitute if I don’t have Gruyère?
If Gruyère isn’t available, Swiss or even a mild white cheddar can stand in—they’ll melt beautifully and add a touch of nuance to your Shrimp and Scallop Gratin with Cauliflower.
Is Shrimp and Scallop Gratin with Cauliflower suitable for a gluten-free diet?
Yes—it’s easy to make gluten-free by simply swapping traditional panko breadcrumbs with your favorite gluten-free variety. Every other ingredient fits well within a gluten-free lifestyle.
Can I make this recipe ahead of time?
For the freshest flavor, assemble the gratin up to the point before topping with breadcrumbs, then refrigerate, well-covered, for up to 4 hours. When ready to serve, add the panko and bake as directed—just tack on a few minutes if straight from the fridge.
What wine should I pair with Shrimp and Scallop Gratin with Cauliflower?
A crisp, citrusy white wine like Sauvignon Blanc or a light, unoaked Chardonnay is heavenly with the rich seafood and creamy sauce. Even a sparkling wine lifts the whole meal into celebration territory!
Final Thoughts
If you’re ready to bring smiles around your table, give Shrimp and Scallop Gratin with Cauliflower a spot in your dinner rotation. It’s comforting, deeply flavorful, and impressively easy to make—even for weeknights. I can’t wait for you to taste the magic in every bite. Happy cooking!
Print
Shrimp and Scallop Gratin with Cauliflower Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French-American
- Diet: Non-Vegetarian
Description
Indulge in a luxurious seafood dish with this Shrimp and Scallop Gratin with Cauliflower recipe. Succulent shrimp and tender scallops are enveloped in a creamy sauce, topped with a golden crust, and baked to perfection. A delightful low-carb option that’s bursting with flavor!
Ingredients
Seafood:
- 1 pound large shrimp, peeled and deveined
- 1 pound sea scallops, patted dry and cut in half if large
Cauliflower:
- 1 medium head cauliflower, cut into florets
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1/2 cup shallots, finely chopped
- 1/2 cup dry white wine
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup grated Gruyère cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1/2 teaspoon paprika
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 400°F (200°C). Steam or boil cauliflower until tender.
- Sear shrimp and scallops in olive oil, then set aside.
- Sauté garlic and shallots, add wine, cream, cheeses, and seasonings.
- Combine cauliflower, seafood, and sauce; transfer to baking dish.
- Sprinkle with breadcrumbs and cheese, bake until golden.
- Garnish with parsley before serving.
Notes
- Enhance flavor with Dijon mustard in the cream sauce.
- Substitute half-and-half for a lighter version.
- Use frozen seafood if fresh is unavailable, ensuring thorough thawing.
Nutrition
- Serving Size: 1 portion
- Calories: 485
- Sugar: 4g
- Sodium: 720mg
- Fat: 31g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 215mg
