---
title: Baked Old Bay Scallop & Shrimp Gratins
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/baked-old-bay-scallop-and-shrimp-gratins-690b5f3d79e2c370e491e418
prep time: 20 minutes
cook time: 35 minutes
time required: 55 minutes
difficulty: hard
allergens:
  - Wheat
  - Milk
  - Shellfish
tags: []
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.
nutrition:
  calories: 860
  protein: 48
  fat: 45
  saturated fat: 18
  carbohydrates: 62
  sugar: 13
  fiber: 7
  trans fat: 1
  cholesterol: 325
  sodium: 3490
  potassium: 1560
  calcium: 400
  iron: 5
image: "https://images.recipes.furrysalamander.com/Seafood%20Recipes/baked-old-bay-scallop-shrimp-gratins.avif"
---
![Step 1](step-1.jpg)
Adjust rack to middle position and preheat oven to 400 degrees. Bring a #medium pot{} **(large pot for 4 servings)** of **salted water** to a boil. **Wash and dry produce.** Trim, peel, and halve @carrot{6%oz} lengthwise; cut crosswise into ¼-inch pieces. **(TIP: If your carrot is on the larger side, quarter lengthwise before cutting crosswise.) **Halve, peel, and dice @onion{2%unit} into ¼-inch pieces. Slice @celery{5%oz} into ¼-inch pieces. Pick @parsley{½%oz} leaves from **stems**. Finely chop stems; roughly chop leaves. Quarter @lemon{2%unit}. Drain @seasoned precooked potato slices{20%oz}; pat dry with paper towels. In a #small bowl{}, combine @panko breadcrumbs{1%cup}, @white cheddar cheese{1%cup}, ½ tsp (1 tsp for 4) @old bay seasoning{2%tbsp}, and a large drizzle of @olive oil{4%tbsp}.

![Step 2](step-2.jpg)
Heat a drizzle of olive oil in a #large pan{} over medium-high heat. Add carrot, onion, celery, and parsley stems. Cook, stirring occasionally, until beginning to soften, 4-5 minutes. Add remaining Old Bay Seasoning; cook, stirring, until fragrant, ~{30%seconds}. Stir in @white wine vinegar{10%tsp}; cook until mostly evaporated, 30-60 seconds. Add @cream sauce base{8%oz}; cook, stirring, until sauce has thickened, 10-20 seconds. Add @cheese roux concentrate{2%oz}; cook, stirring, until sauce has thickened, 10-20 seconds more. Turn off heat; set aside.

![Step 3](step-3.jpg)
Open and drain @scallops{16%oz}; remove and discard any small, tough pieces attached to scallops. Rinse scallops and @shrimp{20%oz} under cold water and pat dry with paper towels. Once water is boiling, carefully add scallops and shrimp to pot. Cook until cooked through, ~{1%minute}, then immediately drain and rinse under cold water to stop the cooking process. Shake off any excess water.

![Step 4](step-4.jpg)
Add scallops, shrimp, and half the potatoes to pan with sauce. Gently stir to evenly coat. **TIP: Depending on the size of your pan, you may need to transfer the sauce, seafood, and potatoes to a large bowl and toss to combine.** Lightly coat the insides of two small oven-safe bowls or ramekins **(four for 4 servings) **with @butter{2%tsp}. Divide seafood mixture between prepared bowls. Arrange remaining potatoes on top. Top with panko mixture in an even layer.

![Step 5](step-5.jpg)
Transfer gratins to a #baking sheet{}. Bake on middle rack until panko mixture is lightly browned and sauce is slightly bubbly, 15-18 minutes. Carefully remove from oven; let rest for 5-10 minutes before serving.

![Step 6](step-6.jpg)

![Step 7](step-7.jpg)
Carefully place gratins on plates. Garnish with remaining parsley leaves. Serve salad alongside gratins and any remaining lemon wedges on the side.