Let’s be honest—some evenings call for a little comfort, a little indulgence, and maybe a touch of “I deserve this.” That’s exactly where this Seafood Gratin comes in. Imagine tender shrimp and scallops bathed in a luscious cream sauce, crowned with melty golden cheese, and baked until bubbly perfection. This baked seafood dish feels like something you’d order at a cozy seaside bistro in France—but guess what? You can whip it up in your own kitchen in just 30 minutes.
Whether you’re a busy mom trying to get dinner on the table fast or you’re simply craving something elegant but easy, this French seafood casserole delivers all the comfort and sophistication without the stress. Pair it with a crisp salad and a glass of white wine (or grape juice—no judgment here), and you’ve got yourself a meal that turns an ordinary weeknight into something worth celebrating.
So, grab your apron and your favorite baking dish. We’re about to make magic—creamy, cheesy, seafood magic.
Why You’ll Love This Seafood Gratin
This isn’t just a dish—it’s an experience. Here’s why this Seafood Gratin deserves a spot in your recipe rotation:
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It’s ready in just 30 minutes—perfect for weeknights.
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Creamy shrimp and scallops make every bite melt-in-your-mouth delicious.
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It’s a one-dish wonder—easy prep, easy cleanup.
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The cheesy, golden crust adds irresistible texture and flavor.
It’s basically comfort food dressed in a classy French accent.
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Seafood Gratin
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Seafood Gratin is a creamy, cheesy French classic that combines tender shrimp and scallops in a luscious sauce, baked until golden and bubbling. This elegant yet easy dish brings a touch of coastal sophistication to your table—ready in just 30 minutes. Perfect for cozy dinners, special occasions, or when you want to treat yourself to something rich, comforting, and restaurant-worthy.
Ingredients
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200 g (7 oz) shrimp, peeled and deveined
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200 g (7 oz) scallops, fresh or thawed
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2 tbsp (30 g) butter
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1 medium onion, chopped
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2 cloves garlic, minced
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200 ml (¾ cup) heavy cream
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50 ml (3 tbsp) white grape juice
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50 g (½ cup) grated cheese (Gruyère, mozzarella, or your favorite type)
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½ tsp (3 g) salt
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½ tsp (1 g) black pepper
Instructions
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Prep the Seafood: If using frozen shrimp or scallops, thaw completely, rinse, and pat dry.
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Sauté the Aromatics: Melt butter in a skillet over medium heat. Add onion and garlic; cook for 3–4 minutes until soft and fragrant.
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Cook the Seafood: Add shrimp and scallops. Sear for about 3 minutes until shrimp turn pink and scallops are opaque.
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Create the Sauce: Pour in the white grape juice and simmer for 2 minutes. Stir in heavy cream, salt, and pepper, mixing gently.
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Bake: Transfer mixture to a baking dish, top with grated cheese, and bake at 350°F (180°C) for 15 minutes until the top is golden and bubbly.
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Serve: Let cool slightly before serving. Pair with salad, bread, or steamed vegetables.
Notes
For extra texture, sprinkle breadcrumbs or crushed crackers on top before baking.
Substitute white grape juice with dry white wine or chicken broth if preferred.
Use only shrimp or scallops if you don’t have both—this recipe is flexible.
Reheat gently in the oven; avoid microwaving to keep seafood tender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Ingredients
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200 g (7 oz) shrimp, peeled and deveined
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200 g (7 oz) scallops, fresh or thawed
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2 tbsp (30 g) butter
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1 medium onion, chopped
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2 cloves garlic, minced
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200 ml (¾ cup) heavy cream
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50 ml (3 tbsp) white grape juice
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50 g (½ cup) grated cheese (your favorite kind)
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½ tsp (3 g) salt
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½ tsp (1 g) black pepper
How to Make Seafood Gratin
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Prep the seafood:
If using frozen shrimp or scallops, thaw completely, rinse, and pat dry. You want them nice and dry so they sear beautifully, not steam. -
Sauté the aromatics:
In a large skillet, melt the butter over medium heat. Add chopped onion and garlic, cooking for about 3–4 minutes until fragrant and translucent. -
Cook the seafood:
Add shrimp and scallops to the skillet. Cook for about 3 minutes, just until the shrimp turn pink and the scallops are opaque. Don’t overdo it—they’ll cook more in the oven. -
Add the sauce:
Pour in the white grape juice and let it simmer for 2 minutes. Stir in the heavy cream, salt, and pepper. Mix everything gently until it’s creamy and dreamy. -
Bake it:
Transfer the mixture to a baking dish, top generously with grated cheese, and bake at 350°F (180°C) for 15 minutes, until the cheese is golden and bubbly. -
Cool and serve:
Let it sit for a few minutes (tough, I know!) before diving in. The sauce thickens beautifully as it rests.
Olivia’s Tips for the Perfect Baked Seafood Dish
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Cheese choice matters: Gruyère or mozzarella gives that gorgeous melt, while Parmesan adds a savory bite. Use a mix if you’re feeling fancy.
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Add a crunch: Sprinkle breadcrumbs or crushed crackers on top before baking for extra texture.
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Make it lighter: Swap heavy cream for half-and-half or a splash of milk if you want something a bit less rich.
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No white grape juice? A splash of dry white wine (or even chicken broth) works just fine.
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Don’t stress the seafood: If you only have shrimp—or just scallops—that’s okay! It’s your kitchen, your rules.
A Little Story from My Kitchen
I first made this Seafood Gratin on a chilly Sunday when I was craving something fancy but didn’t want to leave my pajamas. My husband walked into the kitchen, sniffed the air, and asked, “Are we having guests?” Nope, just us—and that’s the beauty of this dish. It feels luxurious but takes less time than folding laundry.
Since then, it’s become our “comfort-meets-class” meal. When friends come over, I double the recipe, pour some bubbly, and everyone’s convinced I spent hours in the kitchen. The secret? It’s all about layering simple ingredients with love—just how my mom taught me.
What to Serve with Seafood Gratin
This creamy shrimp and scallops dish is rich and satisfying on its own, but a few simple sides make it shine:
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Fresh green salad with lemon vinaigrette to balance the richness.
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Crusty French bread for scooping up every last bit of that sauce.
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Steamed asparagus or green beans for a pop of color and crunch.
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And if you’re going all out, a chilled glass of Chardonnay ties it all together beautifully.
Whether it’s date night, a family dinner, or a cozy meal for one, this cheese-topped seafood bake always feels special.
How to Store Your Seafood Gratin
If you’re lucky enough to have leftovers (rare, but possible!), here’s how to keep them:
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Refrigerate: Store in an airtight container for up to 2 days.
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Reheat: Warm gently in the oven at 300°F until heated through. Avoid microwaving—it can make the seafood rubbery.
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Freeze: Not ideal, as the cream sauce may separate, but if you must, wrap tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.
Pro tip: Reheat with a sprinkle of fresh cheese on top to bring back that golden crust.
FAQs About Seafood Gratin
Can I use a different seafood?
Absolutely! Crab, lobster, or even white fish work beautifully in this French seafood casserole.
What kind of cheese is best?
Gruyère, Swiss, or even cheddar all melt wonderfully. Use what you have—this recipe is forgiving.
Can I make it ahead?
Yes! Prepare everything up to the baking step, cover, and refrigerate. When ready, bake as directed.
How can I make it gluten-free?
Skip breadcrumbs or use gluten-free versions. The sauce itself is naturally gluten-free!
Is this a good dish for guests?
Oh yes. It’s impressive, flavorful, and comes together fast. Plus, it looks stunning right out of the oven.
A Final Sprinkle of Love
This Seafood Gratin is one of those rare dishes that straddles the line between simple and special. It’s weeknight-easy yet dinner-party-worthy—a creamy, cheesy hug in a baking dish. Whether you’re serving it for your family or treating yourself after a long day, it promises comfort, flavor, and that unmistakable “I made this myself” pride.
So go ahead—pour yourself a glass, light a candle, and dig in. This one’s a keeper.
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