25-Min Creamy Seafood Gratin
Tender shrimp, scallops, and mussels baked in a silky white wine butter sauce with crispy breadcrumb topping. Served with roasted potatoes and tomatoes for a weeknight French dinner that feels restaurant-worthy.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- ½ lb shrimp, peeled and deveined
- ½ lb scallops (or mussels)
- 1 cup whole tomatoes (cherry or grape)
- ¾ lb potatoes, cut into 1-inch cubes
- ½ cup dry white wine
- 4 tbsp butter
- ½ cup panko breadcrumbs
- ¼ cup parmesan cheese, grated
Instructions
- 1
Toss potatoes and tomatoes with 2 tbsp melted butter, salt, and pepper; spread on a sheet pan and roast at 425°F for 12 minutes.
- 2
In a small bowl, mix panko, parmesan, 1 tbsp melted butter, and a pinch of salt and pepper; set aside.
- 3
Heat 1 tbsp butter in a shallow baking dish (8x8 or similar) over medium-high; add shrimp and scallops with a pinch of salt.
- 4
Cook seafood 2 minutes per side without stirring until edges turn opaque, then pour in white wine and remove from heat.
- 5
Top seafood mixture evenly with the panko-parmesan blend, then nestle roasted potatoes and tomatoes around it.
- 6
Bake at 400°F for 8 minutes until breadcrumb topping is golden and sauce bubbles at the edges; serve immediately.
Tools you’ll need
- sheet pan
- shallow 8x8-inch baking dish (or 9-inch pie dish)
- small mixing bowl
- chef's knife
- cutting board
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