Cauliflower, brocoli and seafood gratin

  • Preparation 25 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest

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Ingredients

  • 2 1/2 cups (625 ml) broccoli florets, cut into medium pieces
  • 2 1/2 cups (625 ml) cauliflower florets, cut into medium pieces
  • 1 cup (250 ml) carrots, cut into thin half-rounds
  • 3 tbsp (45 ml) butter
  • 4 tbsp (60 ml) all-purpose flour
  • 2 1/2 cups (625 ml) warm milk
  • 1 tsp (5 ml) garlic salt
  • 1 tsp (5 ml) Italian seasoning
  • Freshly ground pepper
  • 100 g raw scallops size 31-40, cut in half
  • 100 g raw shrimp size 40-60 peeled and deveined, cut in half
  • 2 cups (500 ml) sharp cheddar cheese, grated
  • 1/2 cup (125 ml) pecorino cheese, grated

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Preparation

  • Preheat oven to 375°F (190°C).
  • Steam the vegetables in your favorite pot. Start with the carrots for 2 minutes then add the broccoli and cauliflower for another 3-4 minutes. They should be cooked but still very crispy! Pour the vegetables into a 9 x 9 inch Pyrex dish.
  • In a medium nonstick pot over medium heat, melt the butter then add the flour. Mix well until you get a paste and cook while mixing for 1 minute.
  • Add 1/2 cup (125 ml) of milk and break up the lumps using a whisk. Pour in the remaining milk and cook for 5-6 minutes to thicken the sauce. Stir regularly with the whisk to break up as many lumps as possible. Add the garlic salt, Italian seasoning then pepper to taste.
  • When the sauce has a nice thick consistency, remove the pot from heat and add the seafood. Mix well. Pour the sauce evenly over the vegetables.
  • Spread the sharp cheddar on top and finish with the pecorino.
  • Bake in the oven for 15 minutes then broil until the cheese is nicely golden. Let rest for 5 minutes before serving.