Seafood Au Gratin

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Seafood Au Gratin to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Seafood Au Gratin, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 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

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Preheat oven to 400 degrees F (200 degrees C)

Step 2: Technique & Execution

Lightly butter 8 small baking dishes

Step 3: Technique & Execution

In a large skillet, heat olive oil over medium high heat

Step 4: Technique & Execution

Saute shrimp and scallops until firm, about 5 minutes

Step 5: Technique & Execution

In a medium saucepan, melt butter over medium heat

Step 6: Technique & Execution

Stir in flour until smooth