How To make Seafood Scallop Casserole

Signature Chefs of Orlando 57 - Seafood Casserole Au Gratin

Chef George Vogelbacher of the Winter Park Fish Company prepares Seafood Casserole Au Gratin, made with Mahi Mahi, Shrimp, Scallops, Lobster, mixed with a White Wine Sauce, and topped with Potatoes and Gruyere Cheese. Check out Winter Park Fish Company.

Baked Shrimp & Scallops Casserole Recipe : Exceptional Seafood

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Baked shrimp and scallops casserole is a wonderful opportunity to use smoked English pea sauce and spring vegetables. Find out about a great baked shrimp and scallops casserole recipe with help from an experienced chef and culinary talent in this free video clip.

Expert: Thomas Duffy
Bio: Thomas Duffy, Executive Chef at The Chanler at Cliff Walk in Newport, Rhode Island, is a culinary talent with reputable experience at some of the most upscale restaurants in the Rhode Island area.
Filmmaker: Patrick Russell

Series Description: There are many tasty ways to cook delicious seafood that you can easily handle right in the comfort of your own home. Get tips on bringing exceptional seafood into your home with help from an experienced chef and culinary talent in this free video series.

Shrimp, Scallop and Fish Gratin with Leek Confit

If you’re a seafood lover, you can’t pass on this recipe. This seafood gratin made with shrimp, scallops and fish is on another level and perfect for festive occasions to impress your guests. Gratin is a French culinary term referring to a dish that’s been topped with ingredients to create a brown crust. This recipe uses Panko crumbs and Emmental cheese for a beautiful crispy top. You could also use standard breadcrumbs and Swiss cheese as a replacement.

You will need fresh shrimp or prawns, so you can use the heads and shell for a beautiful stock. If you can’t find fresh, try whole frozen, but you will need those heads.

The dish is lined with a confit of leek which marries so well with seafood.

If you wish to make it in advance, simply leave out to cool down before baking, cover and refrigerate. Bake the following day. Either way, enjoy my next level seafood gratin.

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Shrimp and Crab Au Gratin - Blast From the Past

Paula's making meals to warm you right up when the weather gets chilly and today's meal is Shrimp and Crab Au Gratin. Enjoy Y'all!

Ingredients:
1/2 cup butter
1/2 cup all purpose flour
1/2 cup whole milk
1/2 cup dry white wine
1 juiced lemon
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 lb small or medium peeled and deveined shrimp
1 lb picked through for shell claw crabmeat
1 1/2 cup grated sharp cheddar cheese

Preparation:
1.) Melt the butter in a heavy-bottomed saucepan over very low heat.
2.) When the butter is completely melted, stir in the flour with a wooden spoon.
3.) Cook for about 1 minute over low heat, stirring constantly.
4.) Slowly add the milk.
5.) Using a whisk, stir briskly until you have a smooth sauce, about 2 minutes.
6.) Add the wine, lemon juice, salt, black pepper, and cayenne and whisk again.
7.) Switch to the wooden spoon and keep stirring the white sauce until it is completely smooth and thickened, about the consistency of mayonnaise. Remove from the heat.
8.) Bring 2 cups water and 1/2 teaspoon salt to a boil in a medium saucepan and add the shrimp.
9.) When the water returns to a boil, cook the shrimp for 1 minute.
10.) Drain immediately. Roughly chop the shrimp and put in a large mixing bowl.
11.) Add the crabmeat and, with your hands, toss gently to mix.
12.) Pour the sauce over the seafood. With a large spoon, gently combine, taking care not to break apart the crabmeat.
13.) Spray an 8-inch square disposable aluminum foil pan with vegetable oil cooking spray (there will be a little left over for a tasty lunch for the cook) or use an 11-by-7-inch casserole dish.
14.) Pour the mixture into the pan. Place the grated cheese on top, completely covering the seafood mixture.
15.) If freezing: Wrap the uncooked casserole securely with plastic wrap, the with aluminum foil. Place the pan into a plastic freezer bag and seal. Freeze.
16.) When ready to bake: Completely thaw in refrigerator. When ready to bake, remove the foil and plastic wrap. Bake at 350 °F for about 25 to 30 minutes, until bubbly.

Recipe courtesy of pauladeen.com