If you're craving something rich, satisfying, and a little fancy, a Seafood Gratin Recipe is just the ticket. This creamy, golden-topped dish brings together tender shrimp and scallops in a luscious sauce, perfect for a cozy dinner or special occasion. You’ll love how effortlessly it comes together and how impressive it looks on the table.

Seafood Gratin Recipe - Recipe Image — Seafood Gratin, seafood gratin recipe, seafood bake, creamy seafood dish, baked seafood with shrimp and scallops

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Why You’ll Love This
Ingredient Snapshot
How to Make Seafood Gratin Recipe
Smart Little Tips
Serving Ideas
Make-Ahead, Store & Reheat
Frequently Asked Questions
Final Thoughts
Print Recipe

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Why You’ll Love This

This Seafood Gratin Recipe combines creamy decadence with the sweet brininess of fresh seafood, offering a soul-soothing meal that feels indulgent yet approachable.

Reliable Texture, Great Flavor: Tender shrimp and scallops cook evenly, resulting in a perfectly balanced mouthfeel.
Crisp–Golden Finish: The broiled cheese topping delivers irresistible crunch and a toasty aroma that'll have everyone eager to dive in.
Pantry-Friendly Ingredients: Simple staples like butter, heavy cream, and cheese come together with seafood for a gourmet touch without fuss.
Weeknight Easy, Weekend Worthy: You can whip this up quickly after work or impress guests with a classy, homemade seafood delight.

Ingredient Snapshot

I keep my ingredient list straightforward, focusing on freshness for the shrimp and scallops since they’re the stars. Using quality butter and cream makes a subtle but noticeable difference in the sauce silkiness.

Shrimp: Choose peeled and deveined shrimp for quick prep; fresh is best, but fully thaw if frozen.
Scallops: Look for firm, dry scallops that aren’t overly wet or slimy.
Butter: Use unsalted so you can control the seasoning precisely.
White grape juice: Adds a subtle sweetness and complexity—don’t swap this out for white wine unless you want a different profile.
Grated cheese: Pick your favorite melting cheese; I love a sharp cheddar or Gruyère for nuttiness.

Quick Note: Exact measurements are in the printable recipe card at the bottom.

How to Make Seafood Gratin Recipe

Step 1 — Set Up & Season

Start by making sure your shrimp and scallops are fully thawed if frozen. Pat them dry to avoid watery sauce later. Melt butter in a skillet over medium heat, then toss in the chopped onion and garlic. Sauté these gently for 3 to 4 minutes until fragrant and translucent—you'll notice their sweetness blooming, which is foundational for the sauce. Season lightly with salt and pepper to build layers of flavor early.

Step 2 — Sear, Toast, or Mix

Next, add the shrimp and scallops to your skillet. Cook them for about 3 minutes—shrimp should turn a lovely pink and scallops opaque but still tender. Resist the urge to overcook; seafood continues cooking in the oven later. Pour in the white grape juice and let it simmer for 2 minutes to gently deglaze the pan and infuse a soft sweetness. Stir the heavy cream into this mixture, then season with salt and black pepper to taste. The sauce will thicken and become silky as it heats through.

Step 3 — Finish for Best Texture

Transfer everything to a buttered baking dish, spreading it evenly. Sprinkle the grated cheese generously over the top—you want a nice blanket that will melt and crisp in the oven. Bake at 180°C (350°F) for about 15 minutes until the cheese is bubbly and golden brown. You'll know it's done by the toasty aroma and the nice crust on top. Let it rest a few minutes before serving—that brief pause lets the gratin firm up just enough for easy spooning.

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Smart Little Tips

From my own kitchen experiments, timing and texture are everything. Don’t rush the seafood in the pan to keep it tender and juicy, and watch that cheese crust carefully—it can go from golden to burnt quickly!

Doneness Cue: Shrimp pink and scallops opaque but slightly translucent in center.
Temperature Trick: Bake in a preheated oven at moderate heat to avoid drying out the cream sauce.
Make-Ahead Move: Prepare the seafood mixture a few hours ahead, cover, and refrigerate before baking fresh.
Avoid This Pitfall: Don’t skip drying the seafood well—it stops the sauce from becoming watered down.

Serving Ideas

Finishing Touches

I like to finish the gratin with a sprinkle of fresh chopped parsley or a squeeze of lemon juice for a bright contrast to the creamy richness. A few flakes of cracked black pepper on top add just that extra flavor pop without overwhelming.

Pair It With

This seafood gratin shines alongside a crisp green salad or steamed seasonal veggies to balance the decadence. For something heartier, crusty bread or garlic butter rolls soak up every luscious bite of sauce beautifully.

Easy Plating Upgrades

For a weeknight meal, simply dish it out family-style with fresh herbs on top. When entertaining, you can spoon servings into individual ramekins and garnish with microgreens or a dusting of smoked paprika to elevate presentation effortlessly.

Make-Ahead, Store & Reheat

Storing Leftovers

Keep leftover seafood gratin in an airtight container in the fridge for up to 2 days. It’s best enjoyed soon as texture and creaminess will diminish but remains deliciously satisfying.

Freezing Tips

This recipe can be frozen, though textures soften slightly after thawing. Freeze in a sealed container for up to a month. Thaw overnight in the fridge before reheating gently to preserve creaminess.

Reheating Seafood Gratin Recipe Without Drying Out

The best way to reheat is in a low oven at 160°C (320°F) with foil loosely tented to maintain moisture, about 15 minutes. You can also use an air fryer at low temp for crisp edges or zap it in the microwave in short bursts with a damp paper towel on top to keep it creamy.

Frequently Asked Questions

Can I use other types of seafood in this Seafood Gratin Recipe?

Absolutely! Shrimp and scallops are classic for their texture and flavor, but you can also add crab, chunks of firm white fish, or even mussels depending on availability and preference.

What can I substitute for white grape juice?

If you don't have white grape juice, a dry white wine or even a light chicken broth with a pinch of sugar can work to add the subtle sweetness and acidity needed.

Is it okay to make this recipe dairy-free?

Yes! Swap butter for a neutral oil and use coconut cream or a non-dairy heavy cream alternative. For cheese, nutritional yeast or a dairy-free shredded cheese will work nicely for the topping.

How can I tell when the gratin is perfectly cooked?

Look for bubbly sauce edges and a nicely browned, golden cheese crust. The seafood inside should be opaque and tender, not rubbery or overdone.

Final Thoughts

Making this Seafood Gratin Recipe has become my go-to when I want something that feels both indulgent and comforting without complicated prep. It’s that perfect balance of creamy, savory, and slightly sweet that keeps you wanting just one more bite. Whether it’s a casual weeknight or a festive dinner, this dish fits right in and shines every time.

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