Shrimp And Scallop Gratin Recipe

Name: Shrimp And Scallop Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. each: shelled deveined shrimp and bay scallops; 2 Tbsp. medium dry sherry; 1/2 c. packed fresh parsley leaves; 2 garlic cloves; 1 Tbsp. chopped scallion; 1/4 tsp. dried oregano; 3/4 c. French bread crumbs, lightly toasted; 1/2 tsp. salt; pinch of cayenne; pepper to taste; 1 stick unsalted butter, melted (1/2 c.)

Servings: persons

1 lb. each: shelled deveined shrimp and bay scallops
2 Tbsp. medium dry sherry
1/2 c. packed fresh parsley leaves
2 garlic cloves
1 Tbsp. chopped scallion
1/4 tsp. dried oregano
3/4 c. French bread crumbs, lightly toasted
1/2 tsp. salt
pinch of cayenne
pepper to taste
1 stick unsalted butter, melted (1/2 c.)

1
In a bowl combine the shrimp and scallops.
2
Divide the mixture among 4 well-buttered 5-inch gratin dishes and sprinkle each dish with sherry.
3
Mince together the parsley and garlic and in a bowl combine the mixture with scallion and oregano.
4
Stir in bread crumbs, salt, cayenne and pepper.
5
Sprinkle the mixture over the seafood and drizzle it with butter.
6
Bake the dishes in the upper third of a preheated hot oven (400u00b0) for 12 minutes or until the tops are browned.

401

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. each: shelled deveined shrimp and bay scallops, 2 Tbsp. medium dry sherry, 1/2 c. packed fresh parsley leaves, 2 garlic cloves, and more.

Yes, Shrimp And Scallop Gratin falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp And Scallop Gratin

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