Cauliflower, brocoli and seafood gratin
- Preparation 25 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
You are cold and feel like crying? Then nothing beats this awesome cauliflower, brocoli and seafood gratin. It litterally melts in your mouth!
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Ingredients
- 2 1/2 cups brocoli heads, cut in medium chunks
- 2 1/2 cups cauliflower heads, cut in medium chunks
- 1 cup carrots, cut in half-slices
- 3 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups hot milk
- 1 teaspoon garlic salt
- 1 teaspoon italian spices
- Ground pepper
- 100g raw scallops size 31-40, cut in half
- 100g raw shrimps size 40-60 peeled and without tails, cut in half
- 2 cups old sharp cheddar, grated
- 1/2 cup pecorino romano cheese, grated
Preparation
- Preheat the oven at 375°F.
- Steam the vegetables in your favorite sauce pan. Start with the carrots for 2 minutes then add the brocolis and cauliflowers for another 3-4 minutes. They must cook but remain crunchy! Place the vegetables in a Pyrex that is 9×9 in size.
- In a medium size ( non-stick ) sauce pan, melt the butter and add the flour. Stir well to combine and create a dough then cook for 1 minute while stirring.
- Add 1/2 cup milk and wisk to melt chunks. Pour the rest of the milk and cook for about 5-6 minutes to thicken the sauce. Stir regularly with the wisk to remove remaining chunks. Add the garlic salt, italian spices and season with ground pepper to taste.
- When the sauce has a nice and thick consistency, remove from heat, add the seafood then stir well. Pour the sauce all over the vegetables!
- Cover everything with the cheddar cheese then finish with the pecorino.
- Cook in the oven for 15 minutes then put to broil until the cheese is golden. Let cool down for 5 minutes before serving.
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Domaine Cibadiès Chardonnay
A chardonnay from south France, highly concentrated for it's price... What a treat!
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Bitter, Riverbend
The roux of béchamel sauce, the gratin cheese, the garlic and the Italian spices will pair well with this English-inspired bitter with aromas of grilled, caramel and roasted bread. Low in alcohol, it will be lovely with this comfort food.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
Our sommeliers suggest
Domaine Cibadiès Chardonnay
A chardonnay from south France, highly concentrated for it's price... What a treat!
See the product
Bitter, Riverbend
The roux of béchamel sauce, the gratin cheese, the garlic and the Italian spices will pair well with this English-inspired bitter with aromas of grilled, caramel and roasted bread. Low in alcohol, it will be lovely with this comfort food.
See the product
*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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