---
title: Baked Old Bay Scallop & Shrimp Gratins
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/baked-old-bay-scallop-and-shrimp-gratins-690b5f3d79e2c370e491e418
servings: 2
prep time: 20 minutes
cook time: 35 minutes
time required: 55 minutes
difficulty: Hard
allergens: [Wheat, Milk, Shellfish]
tags: [Seafood, Comfort Food, Dinner]
rating: 4.0
rating_count: 211
source_chef: Sara Heilman
review_highlights:
  - theme: Flavor
    text: The cream sauce earned rave reviews, though many found the Old Bay overwhelming and suggest using less seasoning.
  - theme: Ease of prep
    text: This complex recipe requires more effort than typical meals but delivers restaurant-quality results worth the extra work.
image: "https://images.recipes.furrysalamander.com/baked-old-bay-scallop-shrimp-gratins.avif"
---
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.

Melt @butter{1%tbsp} with a drizzle of @olive oil{1%tbsp} in a #large pan{} over medium-high heat. Add @carrot{1%unit} (peeled and diced), @onion{1%unit} (diced), @celery{1%stalk} (diced), and @parsley{2%stalks} (stems only). Stir in @sugar{1%tsp} and cook, stirring occasionally, until beginning to soften ~{4%minutes}.

Open and drain @scallops{4%oz}; remove and discard any small, tough pieces. Rinse scallops and @shrimp{4%oz} under cold water, pat dry with paper towels, and season with @old bay seasoning{1%tsp} and @salt{1%pinch}.

Add scallops, shrimp, and half the @seasoned precooked potato slices{1%pack} to the pan. Pour in @cream sauce base{2%tbsp} and gently stir to evenly coat everything.

Divide the mixture evenly among #ramekins{4} and place on a #baking sheet{}. Top generously with @white cheddar cheese{½%cup}, @panko breadcrumbs{2%tbsp}, and @cheese roux concentrate{2%tbsp}. Bake on the middle rack until the panko mixture is lightly browned and the sauce is slightly bubbly ~{15%minutes}.

While the gratins bake, prepare the salad. In a #large bowl{}, toss @mixed greens{2%cups} with @white wine vinegar{1%tsp}, @dijon mustard{1%tsp}, and a drizzle of remaining olive oil. Season with @black pepper{1%pinch} and toss until lightly dressed.

Carefully transfer the gratins to plates. Garnish with remaining parsley leaves. Serve the salad alongside the gratins with any remaining @lemon{1%unit} wedges on the side.