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This shrimp and scallop cauliflower gratin blends creamy sauce with delicate seafood flavors. It's perfect for hosting guests or enjoying a cozy family dinner, combining both fancy and hearty elements for a meal everyone will remember.
What makes this dish special
This creation brings together the gentle taste of shrimp and scallops with the rich meltiness of Gruyere and Parmesan. The cauliflower soaks up all these yummy flavors while adding a healthy, lighter touch. The balance between indulgence and lightness makes it a must-try dish for seafood lovers.
What you'll need for the gratin
- Cauliflower: 1 medium head, broken into florets, steamed for 5-7 minutes until just soft.
- Shrimp: 450g, shells and veins removed, seasoned for their ocean-fresh taste.
- Scallops: 450g, patted dry for perfect searing.
- Full-fat cream: 25cl, for a smooth base.
- Gruyere: 100g shredded, for a creamy, flavorful element.
- Parmesan: 50g grated, for that salty, tasty kick.
- Garlic: 3 cloves, finely chopped, for deep flavor.
- Olive oil: For the dish and cooking.
- Salt and pepper: Add to your liking.
- Parsley: Freshly chopped, for a final touch of freshness.
How to make the gratin
- Cook the cauliflower
- Steam the florets for 5-7 minutes until they're tender but still have some bite.
- Get the seafood ready
- Heat olive oil in a pan over medium heat. Cook the chopped garlic until fragrant, then add the shrimp and scallops. Season them and cook for 2-3 minutes until they turn pearly white.
- Mix everything together
- Combine the cauliflower, seafood, and cream in a large bowl so all ingredients get nicely coated.
- Build your gratin
- Pour the mixture into a buttered dish. Sprinkle Gruyere and Parmesan on top.
- Bake it
- Put it in a preheated oven at 200°C for 25-30 minutes until you get a beautiful golden crust.
- Finish up
- Take it out of the oven, sprinkle with chopped parsley and serve right away.
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Tasty serving ideas
Pair this gratin with a crisp green salad and light dressing for balance. For extra enjoyment, grab some crusty bread to soak up all that amazing cream sauce. A chilled glass of Sauvignon Blanc or a rich Chardonnay will really make this meal shine.
Frequently Asked Questions
- → Can I prep this ahead of time?
Sure, but keep the assembly and baking until later. Letting cauliflower sit in the sauce for too long could make it watery.
- → How do I keep the cauliflower from being soggy?
Steam it lightly and dry it thoroughly before adding it in. Cooking it until just tender helps prevent extra moisture.
- → Can I swap out the cheeses?
Of course! Go for emmental or comté instead of gruyère. You want one melty cheese plus a harder one like parmesan.
- → Are frozen seafood mixes okay?
They work fine if you defrost them fully and pat them dry. Excess moisture can make your bake too wet.
- → What's the best way to reheat leftovers?
Stick it in the oven at 180°C instead of using the microwave. The oven keeps it creamy and gives the top its crisp texture back.