Ingredients:

  • 1/2 lb Large Shrimp, peeled, deveined, and tails removed
  • 1/2 lb Bay Scallops or halved Sea Scallops
  • 1/2 lb Firm White Fish (Cod, Halibut, or Haddock), cut into 1-inch chunks
  • 1/2 tsp Sea salt
  • 1/4 tsp Cracked black pepper
  • 1.5 cups Heavy cream (minimum 36% fat)
  • 2 cloves Garlic, microplaned or finely minced
  • 1 tsp Fresh lemon zest
  • 1 tbsp Fresh parsley, finely chopped
  • 1/4 tsp Old Bay seasoning
  • 2 tbsp Dry white wine
  • 3/4 cup Panko breadcrumbs
  • 1/2 cup Gruyère cheese, freshly grated
  • 1/4 cup Parmesan Reggiano, finely grated
  • 2 tbsp Unsalted butter, melted

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Dry the shrimp, scallops, and fish chunks thoroughly with paper towels.
  3. Arrange the seafood in a single, even layer in your gratin dish.
  4. Season the seafood evenly with the sea salt and cracked black pepper.
  5. Whisk the heavy cream, minced garlic, lemon zest, Old Bay, and white wine in a small jug. Scent check: The garlic and wine should smell sharp and bright.
  6. Pour the cream mixture over the seafood, ensuring every piece is at least partially submerged.
  7. Combine the panko, grated Gruyère, Parmesan, parsley, and melted butter in a separate bowl until the mixture looks like wet sand.
  8. Sprinkle the topping evenly over the cream and seafood.
  9. Bake for 15 minutes until the sauce is bubbling aggressively and the top is a deep golden brown.
  10. Rest the dish for 5 minutes before serving. Note: This allows the sauce to set and thicken further as it slightly cools.