Struggling to find that perfect seafood dish that’s both impressive and approachable? I’ve been there too! This Gratin de Noix de Saint-Jacques et Crevettes (Scallop and Shrimp Gratin) is a game-changer that transforms simple seafood into a luxurious, restaurant-worthy experience right at your dinner table.
Hi, I’m Ethan Miller, the heart behind Foodydish! This scallop and shrimp gratin recipe has become my signature dish for gatherings where I want to create those magical moments when conversation stops and everyone takes that first heavenly bite. The creamy sauce, perfectly cooked seafood, and golden crust create a dish that feels special without requiring professional chef skills.
In this guide, I’ll walk you through selecting the freshest seafood, preparing a foolproof cream sauce, achieving the perfect golden-brown topping, and answering common questions that might arise. Let’s create a seafood masterpiece together!
Why This Scallop and Shrimp Gratin Recipe Works
● Uses readily available seafood that creates a luxury feel without breaking the bank
● Prep can be done ahead of time for stress-free entertaining
● Versatile dish that works as an elegant appetizer or impressive main course
● Balances rich creaminess with delicate seafood flavors perfectly
● Creates that “wow” factor with minimal technical skills required
Choosing the Right Seafood for Your Gratin de Noix de Saint-Jacques et Crevettes
Best Seafood Selections for This Recipe
When preparing a showstopping Gratin de Noix de Saint-Jacques et Crevettes, the quality of your seafood makes all the difference. For scallops, look for “dry” sea scallops rather than “wet” ones (which have been treated with preservatives). They should have a sweet, oceanic smell and firm texture.
For the shrimp component, medium to large shrimp (16-20 count) provide the perfect bite-size pieces that cook evenly with the scallops. Shell-on shrimp often have better flavor, but peeled and deveined varieties save considerable prep time.
Buying Tips
When purchasing seafood for your gratin, freshness is paramount. Look for scallops that are slightly translucent with a pearly white or light beige color. They should never appear milky. Fresh scallops have a sweet scent reminiscent of the ocean, never fishy or ammonia-like.
For shrimp, look for firm specimens with their shells intact and minimal black spots. The shells should feel firm and snap back when pressed. If possible, buy from a reputable fishmonger who can tell you when the seafood arrived.
Substitutions
Can’t find fresh scallops? Frozen scallops work well when properly thawed in the refrigerator overnight. Bay scallops can substitute for sea scallops, though cooking time will be reduced.
If shrimp aren’t available, try using chunks of firm white fish like cod or halibut, though you’ll need to adjust cooking times accordingly. For a budget-friendly version, increase the shrimp quantity and omit the scallops.
Ingredients & Prep for Gratin de Noix de Saint-Jacques et Crevettes
Seafood Prep Essentials
Before creating your gratin, proper seafood preparation is crucial. For scallops, remove the small side muscle (if present) and pat them completely dry with paper towels this ensures proper caramelization during the initial sear.
For shrimp, peel and devein them if not already done, leaving the tails on for presentation if desired. Rinse briefly under cold water and pat dry thoroughly. Both seafood types benefit from sitting at room temperature for 15 minutes before cooking to ensure even heat distribution.
Sauce Components
- 2 tablespoons unsalted butter
- 1 medium shallot, finely diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- ¼ cup dry white wine (optional, can substitute with fish stock)
- 2 tablespoons fresh lemon juice
- Fresh herbs: 1 tablespoon each of chopped dill, parsley, and chives
- Salt and white pepper to taste
Gratin Topping
- ½ cup Panko breadcrumbs
- ¼ cup grated Gruyère cheese
- 2 tablespoons melted butter
- 1 tablespoon finely chopped parsley
- Zest of half a lemon
Step-by-Step Cooking Instructions for Scallop and Shrimp Gratin
Pre-Cooking Prep for Scallop and Shrimp Gratin
- Preheat your oven to 400°F (200°C).
- Prepare individual gratin dishes or a single larger dish by lightly buttering the interior.
- Pat the scallops and shrimp completely dry with paper towels.
- Season seafood with a light sprinkle of salt and pepper.
- Mix all gratin topping ingredients in a small bowl and set aside.
Cooking Method for Scallop and Shrimp Gratin
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat until shimmering.
- Sear scallops for 1-2 minutes per side until lightly golden but still undercooked in center. Remove to a plate.
- In the same pan, quickly sauté shrimp for about 1 minute per side until just turning pink but still undercooked. Remove and set aside with scallops.
- Reduce heat to medium and add butter to the pan. Add shallots and sauté until translucent, about 2 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Pour in wine (or fish stock) and simmer for 1-2 minutes to reduce slightly.
- Add cream and bring to a gentle simmer, cooking for 3-4 minutes until slightly thickened.
- Stir in lemon juice and fresh herbs. Season sauce to taste with salt and white pepper.
Assembling the Gratin
- Arrange the par-cooked scallops and shrimp in your prepared gratin dish(es).
- Pour the cream sauce evenly over the seafood.
- Sprinkle the breadcrumb and cheese mixture evenly over the top.
Finishing the Scallop and Shrimp Gratin
- Bake in the preheated oven for 10-12 minutes until the sauce is bubbling and the top is golden brown.
- For extra color, broil for the final 1-2 minutes, watching carefully to prevent burning.
- Allow to rest for 5 minutes before serving to let the sauce settle and avoid burning your guests!
Pro Tips for Perfect Scallop and Shrimp Gratin
Avoiding Overcooked Seafood
The biggest challenge with seafood gratin is preventing the delicate scallops and shrimp from becoming rubbery. The key is to undercook them during the initial sauté, as they’ll continue cooking in the oven. Remove the seafood from the pan when the scallops are still translucent in the center and the shrimp are just turning pink.
Another professional trick is to pull the gratin from the oven when it looks almost—but not quite done. The residual heat will continue cooking the seafood to perfection as it rests.
Tool Recommendations
A good quality cast-iron skillet or heavy-bottomed pan is essential for properly searing the scallops. For the most attractive presentation, individual gratin dishes are ideal, but a shallow 2-quart baking dish works perfectly for family-style serving.
An instant-read thermometer can help beginners—the seafood is perfectly cooked when it reaches 120°F (49°C), which ensures tenderness without rubberiness.
Make-Ahead Options
For stress-free entertaining, prepare the component parts ahead of time: sauté the seafood, prepare the sauce, and mix the topping up to 8 hours in advance. Store them separately in the refrigerator. About 30 minutes before baking, bring everything to room temperature, then assemble and bake as directed.
Looking for more recipe inspiration? Find my collection of seafood dishes and other culinary creations on Pinterest. Follow along for weekly meal ideas that are both impressive and achievable!
Flavor Variations for Scallop and Shrimp Gratin
Mediterranean Twist
Transform your gratin with Mediterranean flavors by adding 2 tablespoons of sun-dried tomatoes, a handful of baby spinach, and ¼ cup crumbled feta to the sauce. Replace the herbs with 1 tablespoon fresh oregano and finish with a sprinkle of pine nuts in the topping.
Asian-Inspired
Create an Eastern-influenced gratin by replacing the cream sauce with a mixture of coconut milk, lemongrass, and a touch of green curry paste. Add julienned ginger and thinly sliced red chili before baking, and substitute the breadcrumb topping with crushed peanuts mixed with panko.
Luxurious Upgrade
For special occasions, elevate your gratin with 2 tablespoons of cognac added to the sauce and a few slices of black truffle layered between the seafood. Replace Gruyère with Comté cheese in the topping for a more refined flavor profile.
| Variation | Key Ingredients | Cooking Adjustments | Serving Suggestion |
|---|---|---|---|
| Mediterranean | Sun-dried tomatoes, spinach, feta | None needed | Serve with lemon wedges and crusty bread |
| Asian-Inspired | Coconut milk, lemongrass, curry paste | Reduce baking time by 2 minutes | Garnish with fresh cilantro and lime |
| Luxurious | Cognac, black truffle, Comté cheese | None needed | Pair with champagne for special occasions |
Serving Suggestions for Gratin de Noix de Saint-Jacques et Crevettes
This elegant seafood gratin deserves thoughtful accompaniments that complement without overwhelming the delicate flavors. A simple green salad dressed with lemon vinaigrette provides a refreshing contrast to the rich, creamy gratin. Crusty baguette or garlic bread is essential for soaking up the delicious sauce.
For a more substantial meal, serve alongside steamed asparagus or haricots verts and a light pilaf made with wild rice or quinoa. The nutty flavors of these grains provide excellent textural contrast.
Beverage pairings make all the difference with seafood. A crisp, unoaked Chardonnay or Chablis complements the creamy sauce perfectly, as does a Sancerre or Sauvignon Blanc. For non-alcoholic options, a sparkling water with a splash of elderflower cordial offers a sophisticated alternative.
FAQs About Scallop and Shrimp Gratin
Can I make this gratin with frozen seafood?
Yes, you can use frozen seafood, but proper thawing is essential for quality results. Thaw scallops and shrimp overnight in the refrigerator (never at room temperature). Pat them extremely dry before cooking, as frozen seafood tends to release more moisture. You may need to sear them slightly longer to remove excess water.
How do I know when the gratin is perfectly cooked?
The perfect scallop and shrimp gratin should have a golden-brown, bubbly top while the seafood remains tender. The sauce should be gently bubbling around the edges but not vigorously boiling. If you’re uncertain, use an instant-read thermometer—the internal temperature should be around 120-125°F (49-52°C) for perfectly cooked seafood that’s neither raw nor rubbery.
Can I prepare this dish in advance for a dinner party?
Absolutely! For best results, prepare all components (sauté the seafood, make the sauce, mix the topping) up to 8 hours in advance and store them separately in the refrigerator. About 30 minutes before serving, bring everything to room temperature, assemble in your gratin dishes, and bake as directed. This approach ensures the freshest taste and perfect texture.
What’s the best way to reheat leftovers?
Seafood gratins are best enjoyed fresh, but leftovers can be gently reheated in a 300°F (150°C) oven, covered with foil, until just warmed through (about 15 minutes). Remove the foil for the last few minutes to re-crisp the topping. Avoid microwaving, which can make the seafood tough and rubbery.
Conclusion
This Gratin de Noix de Saint-Jacques et Crevettes transforms simple seafood into an extraordinary dining experience that’s sure to impress your guests while being surprisingly achievable for home cooks. The combination of tender scallops, succulent shrimp, and that irresistible golden crust makes this dish a true showstopper.
What makes this recipe special is its adaptability perfect for intimate date nights or scaled up for holiday gatherings. The make-ahead options make entertaining stress-free, allowing you to enjoy your company instead of being stuck in the kitchen.
I encourage you to make this gratin your own by trying one of the variations or creating a unique twist with your favorite herbs and seasonings. Cooking should be a creative expression that brings joy both to the cook and those gathered around the table.
Remember, great cooking isn’t about perfection it’s about creating moments of connection and joy. I’d love to see your creation! Share your Gratin de Noix de Saint-Jacques et Crevettes photos and tag #FoodyDish so we can celebrate your culinary triumph together!
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Gratin de Noix de Saint-Jacques et Crevettes: Wow Your Guests Tonight!
- Total Time: 35 mins
- Yield: 4 portions 1x
Description
Un gratin raffiné et savoureux mêlant noix de Saint-Jacques et crevettes dans une sauce crémeuse au vin blanc et au fromage, gratiné à la perfection pour une entrée ou un plat élégant.
Ingredients
300 g de noix de Saint-Jacques
200 g de crevettes décortiquées
1 échalote finement hachée
1 gousse d’ail émincée
20 g de beurre
1 c. à soupe d’huile d’olive
100 ml de vin blanc sec
150 ml de crème fraîche épaisse
50 g de fromage râpé (gruyère ou comté)
1 c. à soupe de chapelure
Sel et poivre au goût
Persil frais pour la garniture
Instructions
1. Préchauffez le four à 200°C (400°F).
2. Faites revenir l’échalote et l’ail dans le beurre et l’huile d’olive jusqu’à ce qu’ils soient translucides.
3. Ajoutez les noix de Saint-Jacques et les crevettes, faites-les sauter 2 à 3 minutes jusqu’à ce qu’elles soient légèrement dorées.
4. Déglacez avec le vin blanc et laissez réduire de moitié.
5. Ajoutez la crème fraîche, salez et poivrez, puis laissez mijoter 2 minutes.
6. Versez le mélange dans des ramequins individuels.
7. Saupoudrez de fromage râpé et de chapelure.
8. Faites gratiner au four pendant 10 à 12 minutes jusqu’à ce que le dessus soit doré.
9. Parsemez de persil frais avant de servir.
Notes
Servez avec du riz pilaf ou une salade verte.
Vous pouvez ajouter quelques champignons émincés pour plus de saveur.
Utilisez des fruits de mer surgelés bien égouttés si nécessaire.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Plat principal
- Method: Gratiné au four
- Cuisine: Française
Nutrition
- Serving Size: 1 ramequin
- Calories: 410
- Sugar: 3g
- Sodium: 540mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 155mg
Keywords: gratin de fruits de mer, noix de Saint-Jacques, crevettes, recette française, gratin crémeux