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Seafood Au Gratin Recipe

Seafood Au Gratin Recipe photo by Taste of Home

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A seafood casserole is a ‘must’ for a bountiful buffet. My father was a fisherman, so we ate fish almost every day. Over the years, I’ve tasted many seafood dishes, but none better than this one. —Hazel McMullin, Amherst, Nova Scotia

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Seafood Au Gratin Recipe

Prep: 30 min. Bake: 15 min.

Yield: 6 Servings

30 15 45

Ingredients

4 tablespoons butter, divided
2 tablespoons all-purpose flour
1/8 teaspoon pepper
1 cup chicken broth
1/2 cup 2% milk
1/2 cup grated Parmesan cheese, divided
1/2 pound sea scallops
1 pound haddock or cod fillets, cut into six pieces
1-1/2 cups sliced fresh mushrooms
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese

Directions

In a large saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in 1/4 cup Parmesan cheese; set aside.
Place scallops in another saucepan; cover with water. Simmer, uncovered, for 4-5 minutes or until firm and opaque. Meanwhile, place fillets in a shallow 2-qt. microwave-safe dish. Cover and microwave on high for 2-4 minutes or until fish flakes easily with a fork. Drain scallops. Arrange fish and scallops in a greased 11-in. x 7-in. baking dish.
In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with mozzarella, cheddar and remaining Parmesan cheese.
Cover and bake at 350° for 15-20 minutes or until bubbly and cheese is melted. Yield: 6 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Seafood Au Gratin in Taste of Home October/November 2007, p41

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Seafood Au Gratin

Seafood Au Gratin

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(1-8) of 8 reviews

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Reviewed on Dec. 12, 2012 by Jessei

Very good!!!

Reviewed on Aug. 31, 2012 by vwgirl9

Very rich

Reviewed on Jun. 14, 2011 by Aula

One of the best seafood dishes we have ever eaten. Friends requested the recipe.

Reviewed on Apr. 08, 2011 by daduk

I thought this recipe was very good and my dh liked it as well. I ended up using a pound of scallops instead of 1/2 lb. My only question is, why cook the scallops and cod prior to baking? It seems to me this is an unnecessary step and I think it toughens the scallops. Next time, I will bake only to see how it comes out. But it was still a great recipe, full of flavor.

Reviewed on Dec. 25, 2010 by drose42

Very good.I'm always looking for seafood recipes because my guys love to fish and we like imitation crabmeat-I know alot of people turn their noses up at it-but it is real fish and its inexpensive. I used it in this and it worked very well. I did add alittle extra cheese on top and ate in on brown rice. A keeper-will go on my short list of go to seafood meals.

Reviewed on Oct. 26, 2010 by brkornhaus

This is fabulous! I used a whole pound of small scallops, which were a bit cheaper than than regular scallops. I used frozen cod and should have pressed some of the liquid out before cooking or perhaps drained it more thoroughly after cooking, as it made the sauce watery. Next time I'll do that - and double the recipe.

Reviewed on Apr. 04, 2010 by ashleigh34

Omg...we LOVED this recipe. I substituted the cod for tilapia and I cooked the fish in a frying pan with a little olive oil and lemon pepper seasoning. I used the small scallops so I used 1 pound. I added 1/4 c.white wine to the cheese sauce. It was fantastic and I'm so glad to have found a different seafood recipe. Everyone loved it and it's a keeper!

Reviewed on May. 28, 2009 by Joscy

We are so fortunate to have a friend whose career is as a fisherman. We live in Upstate New York, so when he comes visit, he supplies us with fresh frozen fish. Must try this recipe, very soon. Thank you for sharing!!