{"id":1283,"date":"2015-06-11T13:02:57","date_gmt":"2015-06-11T17:02:57","guid":{"rendered":"https:\/\/lecoupdegrace.local\/recipe\/cauliflower-brocoli-and-seafood-gratin\/"},"modified":"2026-09-07T08:55:43","modified_gmt":"2026-09-07T12:55:43","slug":"cauliflower-brocoli-and-seafood-gratin","status":"publish","type":"recipe","link":"https:\/\/lecoupdegrace.ca\/en\/recipe\/cauliflower-brocoli-and-seafood-gratin\/","title":{"rendered":"Seafood gratin with broccoli and cauliflower"},"content":{"rendered":"<h3>\ud83e\udd76 <strong>The dish I make when the cold sets in<\/strong><\/h3>\n<p>This <strong>seafood gratin<\/strong> is what comes out of my oven the week the weather turns. Broccoli, cauliflower and carrots steamed just short of soft, a b\u00e9chamel that goes thick and glossy, scallops and shrimp folded in off the heat so they poach in the sauce instead of seizing up. It bakes into a proper <strong>seafood casserole<\/strong>, the kind you end up eating standing at the counter before anyone else gets to the pan.<\/p>\n<h3>\ud83e\udd90 <strong>Why I only buy frozen seafood<\/strong><\/h3>\n<p>My personal trick: <strong>I only buy frozen seafood<\/strong>. It gets flash-frozen right after the catch, at <strong>peak freshness<\/strong>, which is more than you can say for most of what sits on ice at the counter. It keeps beautifully in the freezer, I buy as much as I want, and I never have to plan a grocery run around supper. <strong>Scallops, shrimp, even lobster or crab if you want to go wild<\/strong>. Anything works. If you prefer fresh, go for it, no problem. But frozen is what lives in my freezer.<\/p>\n<h3>\ud83e\uddc0 <strong>Sharp cheddar, pecorino, and a top that bubbles<\/strong><\/h3>\n<p>Two cheeses do the work. The <strong>sharp cheddar<\/strong> brings umami and depth, the <strong>pecorino<\/strong> brings salt and bite. The vegetables stay crisp enough to push back against the sauce, which is the whole reason you steam them short. And then the top: a couple of minutes under the broiler and it goes golden, bubbling, almost caramelized. That is the difference between a fine <strong>broccoli cauliflower casserole<\/strong> and one people talk about afterward.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>\ud83e\udd76 The dish I make when the cold sets in This seafood gratin is what comes out of my oven the week the weather turns. Broccoli, cauliflower and carrots steamed just short of soft, a b\u00e9chamel that goes thick and glossy, scallops and shrimp folded in off the heat so &hellip;<\/p>\n","protected":false},"featured_media":8131,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"seafood gratin","_yoast_wpseo_title":"Seafood Gratin Recipe (Scallops and Shrimp)","_yoast_wpseo_metadesc":"A creamy seafood gratin baked with broccoli, cauliflower, scallops and shrimp under a sharp cheddar b\u00e9chamel and a golden 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