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Seafood Au Gratin

SUBMITTED BY: JELI PHOTO BY: Banchee

"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."
RECIPE RATING:
The reviewer gave this recipe 16 stars. This recipe average a 4 star rating.
Read Reviews (11)
PREP TIME  35 Min
COOK TIME  15 Min
READY IN  50 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 2 tablespoons olive oil
  • 1 pound fresh shrimp, peeled and deveined
  • 1 pound bay or sea scallops, rinsed and drained
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups hot chicken broth
  • 3 tablespoons chopped shallots
  • 1 (4 ounce) can button mushrooms, drained
  • 1/2 cup white wine
  • 1 pound cooked crab meat
  • 2 cups shredded provolone cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

DIRECTIONS

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly butter 8 small baking dishes.
  2. In a large skillet, heat olive oil over medium high heat. Saute shrimp and scallops until firm, about 5 minutes.
  3. In a medium saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add chicken broth and raise heat to high. Stir until thickened. Mix in shallots, mushrooms and wine. Cook for 5 to 10 minutes.
  4. Arrange shrimp, scallops and crab in the bottom of prepared dishes. Pour sauce over seafood and cover with cheese.
  5. Bake in preheated oven until golden, about 12 t o15 minutes. Sprinkle with parsley and serve.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by JELIZUBA
I was hesitant to make this after reading the first review- but I'm glad I did! I always order... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 20, 2004 by CHRISTY PALMER
I thought this was excellent. I had to scale the recipes down to just two servings, so a few... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by MARIANNE G
Excellent! I substituted Swiss cheese for the Provolone and it was great. Next time I will use... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by LAURAT001
Very good. Husband really enjoyed the topping - I substituted monterey jack as I did not have... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 9, 2004 by HEATHERFEATHER
I really wanted this recipe to be good - it sure cost enough for the ingredients. There was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2002 by BEVERLY_KAYE
Better than any I've eaten in any restaurant. Fabulous!!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 21, 2006 by KARA72
This was very good. I didn't have provolone, so I used cheddar and mozzarella. I used frozen... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 21, 2006 by Brandee
This was very good and easier to make than I expected. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 12, 2005 by hwaynek
Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 14, 2004 by MCNERK
I agree with the first review. This was way too seafoody and salty. Not enough ingredients... MORE

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