Baked Old Bay Scallop & Shrimp Gratins

🥘 Ingredients

• black pepper
  1 pinch
• butter
  1 tbsp
• carrot
  1 unit
• celery
  1 stalk
• cheese roux concentrate
  2 tbsp
• cream sauce base
  2 tbsp
• dijon mustard
  1 tsp
• lemon
  1 unit
• mixed greens
  2 c
• old bay seasoning
  1 tsp
• olive oil
  1 tbsp
• onion
  1 unit
• panko breadcrumbs
  2 tbsp
• parsley
  2 stalks
• salt
  1 pinch
• scallops
  4 oz
• seasoned precooked potato slices
  1 pack
• shrimp
  4 oz
• sugar
  1 tsp
• white cheddar cheese
  ½ cup
• white wine vinegar
  1 tsp

🍳 Cookware

• medium pot
• large pan
• ramekins
• baking sheet
• large bowl

1. 

   1

   Adjust rack to middle position and preheat oven to 400F. Bring a medium pot of salted water to a boil. Wash and dry all produce.
2. 

   2

   Melt butter with a drizzle of olive oil in a large pan over medium-high heat. Add carrot (peeled and diced), onion (diced), celery (diced), and parsley (stems only). Stir in sugar and cook, stirring occasionally, until beginning to soften ⏱️ 4 minutes .

   butter: 1 tbsp, olive oil: 1 tbsp, carrot: 1 unit, onion: 1 unit, celery: 1 stalk, parsley: 2 stalks, sugar: 1 tsp
3. 

   3

   Open and drain scallops ; remove and discard any small, tough pieces. Rinse scallops and shrimp under cold water, pat dry with paper towels, and season with old bay seasoning and salt .

   scallops: 4 oz, shrimp: 4 oz, old bay seasoning: 1 tsp, salt: 1 pinch
4. 

   4

   Add scallops, shrimp, and half the seasoned precooked potato slices to the pan. Pour in cream sauce base and gently stir to evenly coat everything.

   seasoned precooked potato slices: 1 pack, cream sauce base: 2 tbsp
5. 

   5

   Divide the mixture evenly among ramekins and place on a baking sheet . Top generously with white cheddar cheese , panko breadcrumbs , and cheese roux concentrate . Bake on the middle rack until the panko mixture is lightly browned and the sauce is slightly bubbly ⏱️ 15 minutes .

   white cheddar cheese: ½ cup, panko breadcrumbs: 2 tbsp, cheese roux concentrate: 2 tbsp
6. 

   6

   While the gratins bake, prepare the salad. In a large bowl , toss mixed greens with white wine vinegar , dijon mustard , and a drizzle of remaining olive oil. Season with black pepper and toss until lightly dressed.

   mixed greens: 2 c, white wine vinegar: 1 tsp, dijon mustard: 1 tsp, black pepper: 1 pinch
7. 

   7

   Carefully transfer the gratins to plates. Garnish with remaining parsley leaves. Serve the salad alongside the gratins with any remaining lemon wedges on the side.

   lemon: 1 unit