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–+ servings

Gratin de Fruits de Mer

A glorious Normandy-style seafood gratin — scallops, prawns, and mussels nestled in a silky Mornay sauce enriched with Gruyère and Normandy crème fraîche.
Print Recipe
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 490kcal

Ingredients

  • 300 g king scallops halved
  • 300 g large prawns peeled and deveined
  • 300 g mussels steamed and shelled
  • 2 tbsp butter Mornay sauce
  • 1 tbsp almond flour Mornay sauce
  • 300 ml heavy cream Mornay sauce
  • 100 ml dry white wine Mornay sauce
  • 100 g Gruyère grated Mornay sauce
  • 2 tbsp crème fraîche Mornay sauce
  • 1 pinch nutmeg Mornay sauce
  • salt Mornay sauce
  • white pepper Mornay sauce
  • 60 g Gruyère Topping
  • 30 g Parmesan Topping
  • 2 tbsp butter Topping

Instructions

  • Preheat broiler/grill. Make Mornay: melt butter, whisk in almond flour, cook 1 minute. Add wine, reduce half. Add cream gradually, whisking. Add crème fraîche and Gruyère. Season with nutmeg, salt, pepper.
  • Fold in seafood, cooking just until barely opaque in the warm sauce.
  • Spoon into a gratin dish or individual dishes.
  • Mix Gruyère and Parmesan for topping. Scatter over the seafood.
  • Dot with small pieces of butter.
  • Broil 4–5 minutes until the cheese is golden, bubbling, and spotted brown.
  • Serve immediately with a crisp green salad.

Nutrition

Serving: 1serving | Calories: 490kcal | Protein: 38g | Fat: 32g | Fiber: 1g
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