Description
An indulgent blend of shrimp and scallops enveloped in a creamy sauce, making an ideal centerpiece for any gathering.
Ingredients
- 200 g shrimp, peeled and deveined
- 200 g scallops, fresh or thawed if frozen
- 2 tablespoons butter, for sautéing
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 200 ml heavy cream, for the creamy sauce
- 50 ml white grape juice, adds sweetness to the sauce
- 50 g grated cheese, topping (use your favorite cheese)
- 1/2 teaspoon salt, to taste
- 1/2 teaspoon black pepper, to taste
Instructions
- Gather fresh shrimp and scallops. If using frozen seafood, thaw completely, rinse under cold water, and pat dry.
- In a large skillet, melt butter over medium heat. Add chopped onion and minced garlic, sauté for 3-4 minutes until translucent.
- Add shrimp and scallops to the skillet, cooking for about 3 minutes until shrimp turns pink and scallops are opaque.
- Pour in white grape juice and simmer for 2 minutes. Stir in heavy cream, salt, and black pepper, mixing well.
- Transfer the seafood mixture into a baking dish and sprinkle grated cheese on top.
- Preheat the oven to 180°C (350°F). Bake the gratin for about 15 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
Allow leftovers to cool and store in an airtight container in the refrigerator. Best consumed within a couple of days.
