BAKED SEAFOOD AU GRATIN
This was my Mom's favorite seafood recipe, she is now 88, I am 60 and this is my all time favorite seafood recipe also. I have had guests, who, when invited to dinner, specifically request this to be served.
Provided by HYBRID101
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 1h20m
Yield 8
Number Of Ingredients 17
Steps:
- In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter. Cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes, stirring frequently. Stir in crabmeat, remove from heat, and set aside.
- In a large Dutch oven, bring the water to a boil. Add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserving 1 cup of the cooking liquid, and set the seafood aside.
- In a heavy saucepan, melt the remaining 1/2 cup butter over low heat. Stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute. Gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Cheddar cheese, vinegar, Worcestershire sauce, salt, pepper, and hot sauce. Stir in cooked seafood.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish. Press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, and sprinkle with the Parmesan cheese.
- Bake in the preheated oven for 30 minutes, or until lightly browned. Serve immediately.
Nutrition Facts : Calories 565.8 calories, Carbohydrate 20.4 g, Cholesterol 233.3 mg, Fat 34.2 g, Fiber 0.9 g, Protein 42.8 g, SaturatedFat 20.6 g, Sodium 858.9 mg, Sugar 5.5 g
SEAFOOD AU GRATIN
A seafood casserole is a 'must' for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I've tasted many seafood dishes, but none better than this one. -Hazel McMullin, Amherst, Nova Scotia
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish., In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside. , In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
Nutrition Facts : Calories 281 calories, Fat 15g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 541mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 29g protein.
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
CHEESY SEAFOOD GRATIN
We used salmon and haddock in this creamy oven bake, but use your favourite fish of choice
Provided by Cassie Best
Categories Dinner, Fish Course
Time 40m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6 and heat the oil in a large frying pan. Add the leeks and some seasoning, and cook for 10 mins until really soft. Stir in half the parsley and spoon into 2 gratin dishes.
- Divide the fish between the 2 dishes, mix the mustard into the cheese sauce and spoon over the top of the fish. Place on a baking tray and cook for 15 mins - you can put the bread in the oven to warm through for the last few mins if it is a little stale. Remove the bread from the oven and turn the grill on to brown the tops of the gratin for 2 mins, then remove from the oven. Scatter the gratin with the remaining parsley and serve with chunks of bread to mop up.
Nutrition Facts : Calories 578 calories, Fat 37 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 11 grams sugar, Fiber 5 grams fiber, Protein 41 grams protein, Sodium 3 milligram of sodium
SEAFOOD AU GRATIN
This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available.
Provided by JELI
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
- In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
- In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
- Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
- Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 396.7 calories, Carbohydrate 4.2 g, Cholesterol 213.8 mg, Fat 19.8 g, Fiber 0.3 g, Protein 44.4 g, SaturatedFat 9.9 g, Sodium 1128.7 mg, Sugar 0.9 g
SCALLOP GRATIN
As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
- Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
- Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 2.6 g, Cholesterol 122.5 mg, Fat 25.5 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 15.4 g, Sodium 605.1 mg, Sugar 1.4 g
SEAFOOD AU GRATIN
Make and share this Seafood au Gratin recipe from Food.com.
Provided by Derf2440
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt 1 tablespoon butter in a large non stick saucepan over medium high heat.
- Add mushrooms and onion; cook and stir until tender.
- Add shrimp, scallops, wine and thyme to the pan.
- Bring to boil, reduce heat and simmer 2 minutes or unti seafood is cooked.
- Drain, reserving 1 cup broth.
- Set seafood mixture aside.
- Melt 2 tablespoon more butter in the same pan.
- Remove from heat and blend in flour; gradually stir in reserved broth and milk.
- Cook and stir over medium high heat until mixture boils and thickens.
- Remove from heat, add 1 cup of Canadian old cheddar and stir until melted.
- Fold in cooked seafood mixture.
- Add salt and pepper to taste.
- Pour into oven proof casserole, sprinkle sourdough over top and sprinkle with remaining Canadian old cheddar.
- Set under broiler in oven about 6 inches from heat, broil until sourdough is browned and cheese is melted, about 10 minutes.
Nutrition Facts : Calories 447.3, Fat 21, SaturatedFat 12.2, Cholesterol 231, Sodium 546.1, Carbohydrate 11.1, Fiber 0.5, Sugar 1.3, Protein 44.8
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