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Seafood Au Gratin

 Seafood Au Gratin
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
6 ServingsPrep: 30 min. Bake: 15 min.

Ingredients

  • 4 tablespoons butter, divided
  • 2 tablespoons King Arthur Unbleached 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.

2 of 2

Seafood Au Gratin (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.