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

These individual seafood gratins are a delightful way to enjoy scallops and shrimp. Nestled in a velvety cream sauce with aromatic vegetables and tender potato slices, each bite is seasoned with Old Bay for a coastal flavor. A cheesy panko topping adds a satisfying crunch.

Serve with a bright lemon-Dijon salad to balance the richness. Perfect for a special dinner at home.

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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

8 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

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView 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. Trim, peel and halve carrot lengthwise; cut crosswise into ¼-inch pieces. (If carrot is large, quarter lengthwise first.) 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. Drain potatoes; pat dry with paper towels. In a small bowl, combine panko, cheddar, ½ tsp Old Bay Seasoning and a drizzle of olive oil.
2. Heat a drizzle of olive oil in a large pan over medium-high heat. Add carrot, onion, celery and parsley stems. Cook, stirring, until beginning to soften, 4-5 minutes. Add remaining Old Bay Seasoning; cook until fragrant, 30 seconds. Stir in white wine vinegar; cook until mostly evaporated, 30-60 seconds. Add cream sauce base; cook, stirring, until thickened, 10-20 seconds. Add cheese roux concentrate; cook, stirring, until thickened, 10-20 seconds more. Turn off heat; set aside.
3. Open and drain scallops; remove any tough side muscles. Rinse scallops and shrimp under cold water; pat dry. Once water is boiling, carefully add scallops and shrimp. Cook until just cooked through, 1 minute. Immediately drain and rinse under cold water to stop cooking. Shake off excess water.
4. Add scallops, shrimp and half the potatoes to the pan with sauce. Gently stir to coat. (If pan is small, transfer to a large bowl and toss.) Lightly butter the insides of two small oven-safe bowls or ramekins. Divide seafood mixture between bowls. Arrange remaining potatoes on top. Sprinkle panko mixture evenly over each.
5. Place gratins on a baking sheet. Bake on middle rack until panko is lightly browned and sauce is bubbly, 15-18 minutes. Remove from oven; let rest 5-10 minutes before serving.
6. 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, salt and pepper. (For 4 servings: juice from two lemon wedges, 3 TBSP olive oil, 1 tsp sugar.) Just before serving, add mixed greens to dressing; toss to combine. Season with more lemon juice if desired.
7. Carefully place gratins on plates. Garnish with remaining parsley leaves. Serve salad alongside gratins with any remaining lemon wedges.

Recipe Tips

FAQ

Can I use frozen seafood?

Yes, but thaw completely and pat dry before cooking. Reduce boiling time slightly if seafood is small.

Can I make these gratins ahead?

Assemble the gratins (without panko topping) and refrigerate. Add topping just before baking. Increase bake time by 5-10 minutes.

What can I substitute for Old Bay seasoning?

Use a mix of celery salt, paprika, black pepper and cayenne to approximate the flavor.