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
Scale
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
