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Shrimp and scallop cauliflower gratin blends creamy sauce with tender seafood flavors. Perfect for guests or a cozy family dinner, this dish combines fancy taste with hearty portions that'll surely leave a lasting impression.
What makes this dish special
This creation beautifully combines tender shrimp and scallops with melty Gruyere and Parmesan cheeses. The cauliflower soaks up all these tasty flavors while adding a healthy, light element. The balance between indulgence and lightness makes this a go-to meal for anyone who loves seafood.
What you'll need for the gratin
- Cauliflower: 1 medium head, broken into florets, steam-cooked for 5-7 minutes until just soft.
- Shrimp: 450g, peeled and cleaned, seasoned for that ocean-fresh taste.
- Scallops: 450g, patted dry for proper searing.
- Full-fat cream: 25cl, for a smooth, rich base.
- Gruyere: 100g grated, for a creamy, aromatic touch.
- Parmesan: 50g grated, for that salty, flavorful kick.
- Garlic: 3 cloves, thinly sliced, for deep flavor.
- Olive oil: For greasing and cooking.
- Salt and pepper: Add to your liking.
- Parsley: Freshly chopped, for a bright finish.
How to make your gratin
- Get cauliflower ready
- Steam the florets for 5-7 minutes till they're soft but still have some bite.
- Cook the seafood
- Heat olive oil in a pan over medium heat. Cook the sliced garlic until fragrant, then toss in shrimp and scallops. Season them and cook for 2-3 minutes until they turn pearly.
- Mix everything together
- In a big bowl, combine cauliflower, seafood, and cream to coat all ingredients well.
- Set up your gratin
- Pour the mixture into a buttered dish. Sprinkle with Gruyere and Parmesan.
- Bake until golden
- Put in a preheated oven at 200°C for 25-30 minutes until you get a nice golden crust.
- Add finishing touches
- Take it out, scatter fresh parsley on top and serve right away.
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Ways to enjoy your meal
Pair this gratin with a crisp green salad and light dressing for balance. For extra enjoyment, grab some crusty bread to soak up the amazing cream sauce. A cold glass of Sauvignon Blanc or a rich Chardonnay will make this feast even better.
Frequently Asked Questions
- → Can I prepare this dish ahead of time?
You can get everything ready beforehand. Just wait to combine and bake until serving. Storing cauliflower in cream for too long can make it watery.
- → How do I keep cauliflower from being too soggy?
Steam it lightly and pat dry before mixing it in. Cooking it al dente helps prevent extra moisture.
- → Are other cheeses okay to use?
Sure, swap gruyère for emmental or comté. Just pick a melty cheese and pair it with a firmer one like parmesan.
- → Can I use frozen seafood?
Yes, but thaw it completely and make sure to dry it thoroughly. Excess water from seafood can make the bake runny.
- → How do I reheat leftovers?
Use the oven at 180°C instead of a microwave to keep the creamy texture and crispy topping.