This Shrimp, Scallop, and Spinach Au Gratin is a luxurious and comforting seafood dish that combines tender shrimp and sweet sea scallops with a creamy spinach base, all baked under a golden, cheesy topping. The seafood is lightly sautéed and folded into a rich béchamel or cream sauce infused with garlic, white wine, and Parmesan. Fresh spinach adds a vibrant, earthy contrast. The mixture is then transferred to a baking dish, topped with a blend of grated milky fresh mozzarella and Gruyére cheeses, and baked until bubbly and beautifully browned. Perfect as a main course or elegant starter, this dish brings a touch of French-inspired indulgence to the table.
Shrimp, Scallops, and Spinach Au Gratin
Description
Shrimp, Scallop, and Spinach Au Gratin
Ingredients
Instructions:
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Pre-heat the oven to 375°F 🔥
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In a large skillet over medium-high heat, melt 1 tablespoon of butter. Add the shrimp and scallops, and sauté until the scallops are lightly golden and translucent, and the shrimp turn light pink. Transfer to a plate and set aside.
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In the same skillet, without cleaning it, melt the remaining tablespoon of butter over medium heat. Sauté the garlic for about a minute, until fragrant. Add the mushrooms (if using) and baby spinach, and cook until the spinach is fully wilted. Add the white wine and continue to sauté until the alcohol evaporates, another 1-2 minutes.
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Stir in the flour until it’s fully blended, then slowly whisk in the milk and heavy cream. Keep cooking while stirring until the mixture thickens.
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Stir in the grated Parmesan, seasoning with salt and pepper to taste. Keep stirring until the béchamel sauce becomes smooth. Add the shrimp and scallops back into the skillet, gently folding them in until fully combined.
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Pour the mixture into 4 lightly-greased individual porcelain au gratin baking dishes. Sprinkle each with the mozzarella and Gruyère cheese blend, and bake at 375°F for 15-20 minutes until bubbly and golden brown on top.
(Alternatively, a 9" x 9" 2-quart casserole dish can be used instead of individual au gratin dishes.)
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Sprinkle the top of each au gratin boat with a pinch of extra grated Parmesan cheese and freshly chopped parsley. Serve immediately while hot.
Equipment
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Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 506kcal
- % Daily Value *
- Total Fat 19.9g31%
- Saturated Fat 11.6g58%
- Cholesterol 243mg81%
- Sodium 627mg27%
- Potassium 747mg22%
- Total Carbohydrate 35.7g12%
- Dietary Fiber 2.3g10%
- Sugars 2.1g
- Protein 46.7g94%
- Calcium 444 mg
- Iron 4 mg
- Vitamin D 104 mcg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
