Old Bay Shrimp & Scallop Gratin, Mixed Greens Salad
- Wheat
- Milk
- Shellfish
Ingredients
3 ounce
Carrots
1 piece
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
½ teaspoon (tsp)
Sugar
Nutrition Values
Cooking Steps
Adjust oven rack to middle position and preheat oven to 400 degrees. Bring a medium pot of regular water to a boil (large pot for 4 servings).
Wash and dry produce.
Trim, peel, and halve carrots lengthwise; cut crosswise into 1/4-inch pieces. (TIP: For larger carrots, quarter carrots lengthwise before cutting crosswise.)
Halve, peel, and dice onion into 1/4-inch peices
Slice celery into 1/4-inch pieces.
Pick parsley leaves from stems. Finely chop stems; roughly chop leaves.
Quarter lemon.
Drain sous vide potatoes and pat dry with paper towels.
In a small bowl, combine panko, shredded cheese, 1/2 tsp Old Bay seasoning (be sure to measure - we sent more!), and a large drizzle of olive oil. (1 tsp Old Bay and a large drizzle olive oil for 4.) Toss to evenly combine.
Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrots, celery, onion, and parsley stems to hot pan. Cook, stirring occasionally, until veggies begin to soften slightly, 4-5 minutes.
Add remaining Old Bay seasoning to pan; stir to combine. Cook another 30 seconds, or until fragrant. Deglaze pan with white wine vinegar. Cook, stirring, until most of the vinegar is cooked off, 30-60 seconds.
Add cream sauce base and Parm roux; stir to combine. Cook, stirring, until sauce has thickened, 10-20 seconds. Remove pan from heat and set aside.
Meanwhile, open and drain scallops; remove any small tough pieces attached to the scallops (this is called the "foot"!) and discard.
Once water is boiling, carefully add shrimp and scallops to hot water. Blanch seafood for 1 minute, then immediately strain and rinse under cold water to stop the cooking process. Shake off any excess water.
Once seafood is poached and drained, add to pan with creamy Old Bay sauce base. Add half the sous vide potatoes. Stir to evenly coat seafood and potatoes. (TIP: Depending on the size of your pan, you may need to transfer the sauce base, potatoes, and seafood to a large bowl to toss to combine.)
Lightly coat the insides of two small oven-safe bowls or ramekins with butter. (TIP: Each bowl should have approximately a 2-cup capacity. We used 1 tsp butter per bowl.) (Four bowls or ramekins for 4 servings).
Divide creamy Old Bay seafood mixture between bowls. Lay remaining sous vide potatoes on top of the seafood mixture. Divide and sprinkle cheesy Old bay breadcrumbs on top and spread out in an evenly layer.
Transfer gratins to a baking sheet. Bake gratins on middle rack until breadcrumbs are lightly browned and sauce is slightly bubbly, 15-18 minutes. Carefully remove from oven and set aside to rest 5-10 minutes before serving!
Meanwhile, in a large bowl, combine juice from one lemon wedge, half the parsley leaves, Dijon, 1 1/2 TBSP olive oil, 1/2 tsp sugar, salt, and pepper. Whisk until evenly combined (for 4 servings, use juice from half a lemon, 3 TBSP olive oil, and 1 tsp sugar).
Once gratins are out of the oven and resting, add mixed greens and gently toss to combine. Season to taste with more lemon juice if desired.
Carefully place ramekins of Old Bay shrimp and scallop gratin on plates. Garnish with remaining parsley leaves. Divide salad next to ramekins. Serve with remaining lemon wedges on the side for squeezing.
