Recipe by JELI
"This is delicious and well worth the effort! Make sure the seafood is very fresh. Best if served in individual baking dishes, but can be made in one larger dish if they are not available."
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fresh shrimp, peeled and deveined
bay or sea scallops, rinsed and drained
hot chicken broth
1 (4 ounce) can
button mushrooms, drained
cooked crab meat
shredded provolone cheese
grated Parmesan cheese
chopped fresh parsley
I was hesitant to make this after reading the first review- but I'm glad I did! I always order this dish in seafood restaurants and this recipe tastes even better than most I've ordered. I wouldn't change the sauce at all. My family loved it and I plan to make it often!
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was not enough sauce for the immense amount of seafood called for in this recipe - which was way too much in my opinion. The sauce also didn't have enough flavor to enhance the seafood. I would not make this again.
Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have any provolone on hand. Also used frozen scallops and shrimp, omitted the wine, and used fresh mushrooms (which I sauteed in butter before adding to sauce). Substituted minced onion and garlic (2 to 1) for shallots as I did not have those either. Also used low-sodium chicken broth to reduce sodium content(fresh mushrooms also reduced the sodium content) Will make it next time as per recipe (except for the lower sodium options) - should be even better without all the substitutions and omissions!
I thought this was excellent. I had to scale the recipes down to just two servings, so a few minor adjustments were needed. I tested the sauce before pouring over the seafood and found I needed to add a bit of water as it was too salty for my taste. I also had to add more flour due to the added water. I used 1/4 teaspoon of cajun seafood seasoning and mozzerella cheese. It was great. Thanks for sharing!
Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use fresh mushrooms though....just a personal taste. My husband and I both loved it. A keeper!
I made this for 1, as my bf isnt a huge fan of seafood~ So I followed step 1 and too(but w less oil), for step 3 I used 1 teaspoon of butter, a 1/2 cup of heavy cream, and a splash of white wine and 1/2 tble sp of flour, followed step 4, I used swiss chesse-I cooked for 15 mins, did not golden but was amazing! :) ~ I did not use mushrooms or shallots as I did not have them on hand and no chicken broth
** 07/06/11 - update, I tried w/o wine and used butter, heavy cream, parm cheese, and season w/salt /fresh pepper/and some garlic salt, I also fry my shrimp and scallops for about 1.5 mins then bake for about 9, fully cooked and scallops not rubbery! Still Love!
This was very good. I didn't have provolone, so I used cheddar and mozzarella. I used frozen seafood and it made it a little too watery. Next time I will cut down on the broth to make up for it. I served it with risotto with peas and mushrooms. They were perfect together.
This is simple and amazing. I added freshly ground nutmeg and ground mustard. I left out the mushrooms as a courtesy to my bf and I didn't miss them. Served in individual ramekins with some french bread and some garlic green beans. I can't wait to have this again! thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Seafood Au Gratin
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 179
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