Ingredients:
- 1 pound (450g) large shrimp, peeled and deveined
- 1 pound (450g) sea scallops, patted dry
- 8 ounces (225g) cremini mushrooms, sliced
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio)
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 3 cups whole milk
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and freshly ground black pepper to taste
- 1 cup panko breadcrumbs
- 2 tablespoons melted unsalted butter
- 1/4 cup grated Gruyere cheese
Instructions:
- Heat olive oil and butter in a large skillet. Sauté mushrooms until softened and lightly browned. Add garlic and red pepper flakes (if using) and cook until fragrant. Add shrimp and scallops and cook until just opaque and cooked through.
- Pour in white wine and lemon juice. Simmer for a minute, scraping up any browned bits from the bottom of the pan. Season with salt and pepper. Remove from heat and set aside.
- Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes to make a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5 minutes, or until slightly thickened.
- Stir in heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
- Pour the creamy sauce over the seafood and mushroom mixture in the skillet. Gently stir to combine.
- Pour the seafood mixture into the prepared baking dish (or individual gratin dishes).
- In a small bowl, combine panko breadcrumbs, melted butter, and Gruyere cheese.
- Sprinkle the breadcrumb mixture evenly over the seafood gratin.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until golden brown and bubbly.
- Let cool for a few minutes before serving.