Baked Old Bay Scallop & Shrimp Gratins
with Cheesy Breadcrumb Topping & Lemon Dijon Salad
- Wheat
- Milk
- Shellfish
Transform scallops and shrimp into bistro-worthy individual gratins! Old Bay–seasoned seafood is nestled in a velvety cream sauce enriched with aromatic sautéed vegetables and tender slices of potato, then topped with cheesy panko. Each bubbling ramekin delivers ocean-sweet bites balanced by a bright lemon-Dijon salad.
Ingredients
3 ounce
Carrot
10 ounce
Seasoned Precooked Potato Slices
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 unit
Onion
½ cup
White Cheddar Cheese
(Contains: Milk)
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
10 ounce
Shrimp
(Contains: Shellfish)
5 teaspoon
White Wine Vinegar
4 ounce
Mixed Greens
1 tablespoon
Old Bay Seasoning
8 ounce
Scallops
(Contains: Shellfish)
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
¼ ounce
Parsley
2 teaspoon
Dijon Mustard
2.5 ounce
Celery
Not included in your delivery
2.5 tablespoon (tbsp)
Olive Oil
1 teaspoon (tsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
-
Adjust rack to middle position and preheat oven to 400 degrees. Bring a medium pot (large pot for 4 servings) of salted water to a boil. Wash and dry produce.
-
Trim, peel, and halve carrot lengthwise; cut crosswise into ¼-inch pieces. (TIP: If your carrot is on the larger side, quarter lengthwise before cutting crosswise.) Halve, peel, and dice onion into ¼-inch pieces. Slice celery into ¼-inch pieces. Pick parsley leaves from stems. Finely chop stems; roughly chop leaves. Quarter lemon.
-
Drain potatoes; pat dry with paper towels.
-
In a small bowl, combine panko, cheddar, ½ tsp Old Bay Seasoning (1 tsp for 4), and a large drizzle of olive oil.
-
Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot, onion, celery, and parsley stems. Cook, stirring occasionally, until beginning to soften, 4-5 minutes.
-
Add remaining Old Bay Seasoning; cook, stirring, until fragrant, 30 seconds. Stir in vinegar; cook until mostly evaporated, 30-60 seconds. Add cream sauce base; cook, stirring, until sauce has thickened, 10-20 seconds. Add cheese roux concentrate; cook, stirring, until sauce has thickened, 10-20 seconds more.
-
Turn off heat; set aside.
-
Open and drain scallops*; remove and discard any small, tough pieces attached to scallops. Rinse scallops and shrimp* under cold water and pat dry with paper towels.
-
Once water is boiling, carefully add scallops and shrimp to pot. Cook until cooked through, 1 minute, then immediately drain and rinse under cold water to stop the cooking process. Shake off any excess water.
-
Add scallops, shrimp, and half the potatoes to pan with sauce. Gently stir to evenly coat. TIP: Depending on the size of your pan, you may need to transfer the sauce, seafood, and potatoes to a large bowl and toss to combine.
-
Lightly coat the insides of two small oven-safe bowls or ramekins (four for 4 servings) with butter.
-
Divide seafood mixture between prepared bowls. Arrange remaining potatoes on top. Top with panko mixture in an even layer.
-
Transfer gratins to a baking sheet. Bake on middle rack until panko mixture is lightly browned and sauce is slightly bubbly, 15-18 minutes.
-
Carefully remove from oven; let rest for 5-10 minutes before serving.
- While gratins bake, in a large bowl, whisk together mustard, half the parsley leaves, juice from one lemon wedge, 1½ TBSP olive oil, ½ tsp sugar, salt, and pepper (juice from two lemon wedges, 3 TBSP olive oil, and 1 tsp sugar for 4 servings).
- Once gratins have rested and are ready to serve, add mixed greens to bowl with dressing; toss to combine. Season to taste with more lemon juice if desired.
-
Carefully place gratins on plates. Garnish with remaining parsley leaves. Serve salad alongside gratins and any remaining lemon wedges on the side.
