How to Prepare Tasty Seafood Gratin with Homemade Sauce

Seafood Gratin with Homemade Sauce. This gratin is an homage to the cuisine of Provence - in all its simple deliciousness. Young zucchini are sautéed in olive oil, then topped with an aromatic tomato sauce and baked until all the flavors have merged. Simple, for sure, but also mouthwatering… and absolutely superb when served with either.

I thought the accompanying caramelised apple might be a bit too 'Normande' for foreign consumption. Seafood melody in a cheesy cream base. Mix things up this Ramadan with this dish of indulgence thanks to Kiri. You can cook Seafood Gratin with Homemade Sauce using 18 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Seafood Gratin with Homemade Sauce

1. Prepare 200 grams of x 2 packs Mixed frozen shrimp and scallops.
2. You need 1 of Onion (sliced).
3. It's 2 tbsp of Olive oil.
4. Prepare 1 tbsp of Butter.
5. You need 1 of Salt and pepper.
6. You need 100 ml of White wine.
7. You need 200 grams of Macaroni.
8. It's 1 of Mixed cheese.
9. Prepare 1 of Parsley (dried).
10. Prepare of Easy! Simple White Sauce (Recipe ID: 1449234).
11. You need 60 grams of Unsalted butter.
12. It's 60 grams of Flour.
13. You need 1000 ml of Milk.
14. You need 1 of Bay leaf.
15. It's 1 dash of Nutmeg.
16. Prepare 200 ml of Heavy cream.
17. Prepare 1 1/2 tbsp of Consomme stock granules.
18. You need 1 of Salt and pepper.

Seafood Gratin with Homemade Sauce! "This is a delicious combination of seafood in fragrant homemade white (bechamel) sauce, turned into a rich and creamy gratin. This outrageously rich sauce, flavored with salty, nutty Manchego, gets poured on sautéed cauliflower and baked until it's golden and bubbling.. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Make the Sauce: Next, follow the instructions to make the Bechamel sauce.

Seafood Gratin with Homemade Sauce instructions

1. Slowly melt the butter in a pan over low heat, add the sifted flour and heat while making sure it doesn't burn..
2. After turning off the heat, add warmed milk in two batches, quickly mixing it with a whisk after each addition..
3. Add the bay leaf and nutmeg, simmer over low heat for about 5 minutes. Add the heavy cream and consomme stock granules and season with salt and pepper..
4. Heat up the butter and olive oil in a pan, and fry the onion. Add the shrimp, scallops and white wine, season with salt and pepper and evaporate the alcoholic content..
5. Add the seafood from Step 4 with its sauce to the pan from Step 3 and bring to a boil. Season with salt and pepper..
6. Add the cooked macaroni into the sauce from Step 5 and bring to a boil while stirring well..
7. Add the sauce from Step 6, cheese, and parsley in that order to the gratin dish and cook at 200℃ for about 10 minutes and it's done..
8. "Shrimp and Scallop Creamy Rice Dish with Homemade Sauce"..

It is simply made by creating a roux and after that adding the milk I haven't made homemade potato gratin in many years. I remember how good it was when we made a bechamel sauce. Blackened Red Snapper with Pepperjack Crawfish Cream Sauce. I've never had them this way before. The idea came to me when I saw a box of au gratin potatoes at the grocery.