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In a large pan, combine the scallops, shrimp, mushrooms, white wine, onion, parsley, and lemon juice.
Add a pinch of salt and bring everything to a boil.
Reduce the heat and simmer for about 5 minutes, just until the seafood is tender.
Tip: Avoid overcooking to keep the seafood juicy and tender!
2️⃣ Reserve the Flavorful Liquid
Set a strainer over a pot and carefully pour the seafood mixture into it, reserving 1 cup of the delicious cooking liquid for the sauce.
Set the drained seafood aside.
3️⃣ Make the Creamy Sauce
In the same pan, melt ¼ cup butter over medium heat.
Stir in the flour and cook for about 1 minute to remove the raw taste.
Gradually whisk in the reserved seafood broth and the half-and-half cream.
Keep whisking until the sauce thickens and bubbles, about 3 minutes.
4️⃣ Stir in the Cheese
Remove the pan from heat and stir in the grated Gruyère cheese until completely melted and smooth.
Gently fold the reserved seafood and mushrooms back into the creamy sauce, ensuring everything is evenly coated.
5️⃣ Assemble the Gratin
Spoon the seafood mixture into 4 oven-safe shells or small baking dishes.
6️⃣ Add the Golden Topping
Melt 1 tbsp butter and toss with the breadcrumbs or panko.
Sprinkle the buttery crumbs evenly over each gratin.
7️⃣ Broil Until Golden
Place the dishes under a preheated broiler for 2–3 minutes, or until the topping is bubbling and beautifully golden.
Serving and Storage Tips 🍽️
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