Reviewed: Jan. 15, 2012

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!

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Reviewer:

Nakina

Cooking Level: Expert

Home Town: Constable, New York, USA

Living In: Montreal, Quebec, Canada

Reviewed: Jan. 1, 2012

Absolutely fabulous! Everyone simply loved it. Be sure to use fresh seafood. I substituted a 1/4 cup diced onion for shallots and added 2 tablespoons of finely chopped green pepper & used Monterey Jack instead of provolone. It certainly makes enough for a party! Next time I will cut the recipe by half.

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Reviewer:

Nance

Reviewed: Mar. 22, 2011

In general this was tasty, but it was geared toward someone that likes A LOT more fat in their dishes than I do.

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Reviewer:

maeve

Cooking Level: Beginning

Reviewed: Feb. 21, 2011

I made this last week for Sunday dinner and my husband can't wait to have it again. He calls it "loving in a bowl" . I cheated and used imitation crab and frozen smaller scallops and shrimp , to keep the price down. I mixed cheddar and mozzarella cheese since I didn't have provolone. Turned out great. Even my mom who is not a seafood eater loved it.

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Reviewer:

Lisa Ann

Cooking Level: Expert

Home Town: Willoughby, Ohio, USA

Reviewed: Oct. 6, 2010

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!

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Reviewer:

Brook Trout

Reviewed: Sep. 28, 2010

Wow, this was excellent! It was my first time trying a seafood au gratin recipe and I'm so glad I did. Like most home cooks, I kinda changed the ingredients a bit. I didn't have any crab meat or mushrooms, so I left both out. I added minced garlic to the sauce as well as diced pimiento peppers for a bit of color, also added a couple pinches of oregano, herbs de provence, and dried chives. I seasoned the shrimp and bay scallops with cracked black pepper and Old Bay seasoning. I used a Pinot Grigio for the wine because it's what I had on hand, and used an Italian six cheese blend (shredded) for the cheese topping. My guest and I both had 2nd helpings. I'll definitely make this again, thank you Jeli!

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Reviewer:

ElvisInFlorida

Cooking Level: Intermediate

Home Town: Dudley, Massachusetts, USA

Living In: Bonita Springs, Florida, USA

Reviewed: Feb. 15, 2010

I was forced to substitute several ingredients because I didn't plan ahead. I substituted minced clams for crabmeat, 1/4 cup marsala cooking wine for white wine and cheddar + american cheese instead of parm and provolone. It all worked out fine with these substitutions...although the crabmeat would have created a better texture without a doubt.

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Reviewer:

stress free chef

Reviewed: Feb. 12, 2010

Simply fabulous. I made the recipe as is and was wowed by it. I plan to pour it over angel hair pasta the next time I make it and I will make it again. Very nice for a special occasion.

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