Tender scallops and chunks of lobster are baked in a silky white wine cream sauce, topped with Gruyère cheese, and gratinéed until bubbling and golden brown.
[cooked-sharing]
Yields4 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
Seafood
1lobster tail (about 8 oz / 225 g), cooked, meat removed and chopped
8large sea scallops, halved crosswise
1tbspbutter
Salt & freshly ground black pepper
For the gratin sauce
3tbspunsalted butter
2tbspall-purpose flour
½cupdry white wine
1cupseafood stock (or chicken stock)
1cupheavy cream
1shallot, finely minced
1tspDijon mustard
½tspcayenne pepper (optional, for gentle heat)
1tbsplemon juice
Topping
1cupGruyère cheese, grated
½cuppanko breadcrumbs
2tbspParmesan cheese, grated
2tbspunsalted butter, melted
1tbspparsley, finely chopped (for garnish)
Prepare seafood
1
Pat scallops dry, season with salt and pepper.
In a skillet, melt 1 tbsp butter over medium-high heat.
Quickly sear scallops for 1 minute per side (they will finish cooking in the oven). Remove and set aside.
Chop cooked lobster meat into bite-sized chunks.
Make the sauce
2
In a saucepan, melt 3 tbsp butter over medium heat.
Add shallots, cooking until softened (2–3 minutes).
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in white wine, stock, and cream.
Add Dijon mustard, cayenne, and lemon juice. Simmer until slightly thickened (5–7 minutes).
Season with salt and pepper to taste.
Assemble the gratin
3
Preheat oven to 400°F (200°C).
In a buttered gratin dish (or individual ramekins), arrange lobster and scallops.
Pour sauce over the seafood to coat evenly.
In a bowl, combine Gruyère, Parmesan, and panko. Toss with melted butter.
Sprinkle mixture generously over the seafood and sauce.
Bake & serve
4
Bake gratin for 15–18 minutes, until golden brown and bubbling.
Garnish with parsley before serving.
Serve hot, spooned onto plates or directly in ramekins.
Serving Suggestions
5
Perfect with crusty French bread, wild rice pilaf, or buttered asparagus.
Wine pairing: Champagne, Chablis, or an oaked Chardonnay.
For a Christmas Eve seafood menu, pair with a light starter like oysters and finish with a citrus dessert.
Tips & Variations
6
Make-ahead: Sauce can be made a day in advance; assemble and bake just before serving.
Alternative seafood: Substitute crab or prawns for lobster.
Luxury twist: Add a drizzle of truffle oil to the sauce before baking.
Individual servings: Present in small ramekins for an elegant plated starter.
Ingredients
Seafood
1lobster tail (about 8 oz / 225 g), cooked, meat removed and chopped
8large sea scallops, halved crosswise
1tbspbutter
Salt & freshly ground black pepper
For the gratin sauce
3tbspunsalted butter
2tbspall-purpose flour
½cupdry white wine
1cupseafood stock (or chicken stock)
1cupheavy cream
1shallot, finely minced
1tspDijon mustard
½tspcayenne pepper (optional, for gentle heat)
1tbsplemon juice
Topping
1cupGruyère cheese, grated
½cuppanko breadcrumbs
2tbspParmesan cheese, grated
2tbspunsalted butter, melted
1tbspparsley, finely chopped (for garnish)
Directions
Prepare seafood
1
Pat scallops dry, season with salt and pepper.
In a skillet, melt 1 tbsp butter over medium-high heat.
Quickly sear scallops for 1 minute per side (they will finish cooking in the oven). Remove and set aside.
Chop cooked lobster meat into bite-sized chunks.
Make the sauce
2
In a saucepan, melt 3 tbsp butter over medium heat.
Add shallots, cooking until softened (2–3 minutes).
Stir in flour and cook for 1 minute to form a roux.
Gradually whisk in white wine, stock, and cream.
Add Dijon mustard, cayenne, and lemon juice. Simmer until slightly thickened (5–7 minutes).
Season with salt and pepper to taste.
Assemble the gratin
3
Preheat oven to 400°F (200°C).
In a buttered gratin dish (or individual ramekins), arrange lobster and scallops.
Pour sauce over the seafood to coat evenly.
In a bowl, combine Gruyère, Parmesan, and panko. Toss with melted butter.
Sprinkle mixture generously over the seafood and sauce.
Bake & serve
4
Bake gratin for 15–18 minutes, until golden brown and bubbling.
Garnish with parsley before serving.
Serve hot, spooned onto plates or directly in ramekins.
Serving Suggestions
5
Perfect with crusty French bread, wild rice pilaf, or buttered asparagus.
Wine pairing: Champagne, Chablis, or an oaked Chardonnay.
For a Christmas Eve seafood menu, pair with a light starter like oysters and finish with a citrus dessert.
Tips & Variations
6
Make-ahead: Sauce can be made a day in advance; assemble and bake just before serving.
Alternative seafood: Substitute crab or prawns for lobster.
Luxury twist: Add a drizzle of truffle oil to the sauce before baking.
Individual servings: Present in small ramekins for an elegant plated starter.
