Cauliflower, brocoli and seafood gratin

Name: Cauliflower, brocoli and seafood gratin
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Québécoise
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 25 min
Cooking 30 min
Servings 4
Freezing I do not suggest

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Ingredients
Preparation
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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

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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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*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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