Seafood Au Gratin

Seafood Au Gratin

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"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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50 m servings 397 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 397 kcal
  • 20%
  • Fat:
  • 19.8 g
  • 31%
  • Carbs:
  • 4.2g
  • 1%
  • Protein:
  • 44.4 g
  • 89%
  • Cholesterol:
  • 214 mg
  • 71%
  • Sodium:
  • 1129 mg
  • 45%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


  1. 42 Ratings

Most helpful positive review

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 would...

Most helpful critical review

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...

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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 would...

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 mush...

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 ...

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...

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! Marianne

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....

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 f...

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...

Loved it! No leftovers! I added sauted portobello mushrooms in wine. Will be passing this on to friends. Thanks!

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