On weekends, this creamy seafood gratin has exactly the right rhythm: you open the kitchen, take your time, and prepare a dish that feels a bit special. It’s perfect for cool days when you want something hot, golden, generous, without spending the afternoon watching a pot.
Ingredients :
- Shrimp — They provide firm bite and a recognizable sweetness. Choose peeled ones to save time, but drain them well if frozen, otherwise they’ll thin the sauce.
- Scallops — They give a tender texture and a more delicate note than shrimp. Use regular-sized scallops for even cooking, or replace with halved sea scallops for a more refined version.
- Cooked mussels — They reinforce the briny taste of the gratin and prevent the dish from being too sweet. Use already cooked, well-drained mussels, then press them lightly in paper towels if they release a lot of water.
- Salmon — It adds richness and a more filling side. Cut into fairly large cubes so they stay moist in the oven; small pieces dry out quickly.
