Old Bay Seafood Gratins with Cheesy Breadcrumb Topping and Lemon-Dijon Salad

These individual seafood gratins are a bistro-worthy dish that transforms scallops and shrimp into a creamy, decadent meal. The seafood is seasoned with Old Bay and nestled in a velvety cream sauce with tender potato slices, then topped with a cheesy panko crust that bakes to golden perfection.

Each bubbling ramekin delivers ocean-sweet bites balanced by a bright lemon-Dijon salad on the side. It’s an elegant yet approachable dinner that feels special any night of the week.

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Ingredients

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

10 ounce Seasoned Precooked Potato SlicesView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

0.5 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 tablespoon Old Bay SeasoningView ingredient guideLike ingredientDislike ingredient

16 ounce ScallopsView ingredient guideLike ingredientDislike ingredient

1 ounce Cheese Roux ConcentrateView ingredient guideLike ingredientDislike ingredient

0.25 ounce ParsleyView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

2.5 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 400°F. Bring a medium pot of salted water to a boil. Wash and dry produce.
2. Trim, peel and halve carrot lengthwise; cut crosswise into ¼-inch pieces. Halve, peel and dice onion into ¼-inch pieces. Slice celery into ¼-inch pieces. Pick parsley leaves from stems; finely chop stems and roughly chop leaves. Quarter lemon.
3. Drain potatoes and pat dry with paper towels. In a small bowl, combine panko, white cheddar cheese, ½ tsp Old Bay seasoning (1 tsp for 4 servings) and a large drizzle of olive oil. Toss to combine.
4. Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot, onion, celery and parsley stems. Cook, stirring occasionally, until beginning to soften, 4-5 minutes.
5. Add remaining Old Bay seasoning; cook, stirring, until fragrant, 30 seconds. Stir in white wine vinegar; cook until mostly evaporated, 30-60 seconds. Add cream sauce base; cook, stirring, until sauce thickens, 10-20 seconds. Add cheese roux concentrate; cook, stirring, until sauce thickens further, 10-20 seconds. Turn off heat; set aside.
6. Open and drain scallops; remove any tough side muscles. Rinse scallops and shrimp under cold water and pat dry. Once water is boiling, carefully add scallops and shrimp. Cook until just cooked through, about 1 minute. Drain and rinse under cold water to stop cooking. Shake off excess water.
7. Add scallops, shrimp and half the potatoes to the pan with sauce. Gently stir to coat. (If pan is too small, transfer mixture to a large bowl and toss.)
8. Lightly butter the insides of two small oven-safe bowls or ramekins (four for 4 servings). Divide seafood mixture evenly among prepared bowls. Arrange remaining potato slices on top. Sprinkle panko mixture evenly over each gratin.
9. Place gratins on a baking sheet. Bake on middle rack until panko is lightly browned and sauce is bubbly, 15-18 minutes. Let rest 5-10 minutes before serving.
10. While gratins bake, make dressing: In a large bowl, whisk together Dijon mustard, half the parsley leaves, juice from one lemon wedge, 1½ tbsp olive oil, ½ tsp sugar and salt and pepper to taste (for 4 servings: juice from two lemon wedges, 3 tbsp olive oil, 1 tsp sugar).
11. Just before serving, add mixed greens to the dressing and toss to combine. Season with additional lemon juice if desired.
12. Carefully place gratins on plates. Garnish with remaining parsley leaves. Serve salad alongside with any remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen seafood?

Yes, thaw completely and pat dry before cooking. Adjust cooking time as needed.

Can I make this dish ahead?

Assemble gratins (without topping) up to a day ahead, refrigerate, then add topping and bake just before serving.

What can I substitute for Old Bay seasoning?

A mix of celery salt, paprika, black pepper and cayenne can mimic the flavor.