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Rick Steins Seafood Gratin

Rick Steins seafood gratin layers cod, shrimp, and scallops under a creamy white wine sauce. It bakes beneath a crisp panko and Parmesan topping until the seafood is opaque and the cod reaches 145°F.
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Prep Time 15 minutes
Cook Time 33 minutes
Resting time 5 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

For the gratin
  • 1 tsp olive oil for greasing the baking dish
  • 1 tbsp olive oil remaining oil, for the topping
  • 1.5 lb cod fillets cut into 1-inch pieces
  • 8 oz shrimp raw, peeled and deveined
  • 8 oz bay scallops patted dry
For the sauce
  • 4 tbsp unsalted butter
  • 1 shallot small, finely chopped
  • 0.25 cup all-purpose flour
  • 0.5 cup dry white wine
  • 2.5 cup whole milk
  • 0.5 cup heavy cream
  • 1 tsp Dijon mustard
  • 0.75 tsp salt kosher
  • 0.25 tsp black pepper ground
  • 0.125 tsp nutmeg ground
For the topping
  • 0.75 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese finely grated

Equipment

  • 1 9x13-inch baking dish

Method
 

Prepare the gratin
  1. Heat the oven to 400°F.
  2. Grease a 9x13-inch baking dish with 1 teaspoon of the olive oil.
  3. Arrange the cod, shrimp, and scallops in an even layer in the prepared dish.
Make the sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Add the shallot and cook for 3 minutes until softened.
  3. Stir in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the wine, then the milk and cream.
  5. Bring the sauce to a gentle simmer and cook for 4 to 6 minutes, whisking, until thick enough to coat the back of a spoon.
  6. Stir in the Dijon, salt, pepper, and nutmeg.
Add the topping and bake
  1. Pour the hot sauce evenly over the seafood.
  2. Bake for 12 to 15 minutes at 400°F.
  3. Toss the panko and Parmesan with the remaining 1 tablespoon olive oil.
  4. Scatter the panko mixture evenly over the gratin.
  5. Bake for 8 to 12 minutes more at 400°F, until the topping is golden and the thickest cod pieces reach 145°F; the shrimp and scallops should be opaque.
  6. Rest the gratin for 5 minutes before serving.

Notes

Pat the scallops dry so the sauce stays creamy rather than watery. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cream sauce may separate. For a gluten-free version, use gluten-free flour and panko.