Seafood Gratin

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I've made this recipe several times using different combinations of shrimp, king crab, halibut, rock fish, or scallops. It's always for a crowd so I always have served it over pasta. It has become one of our family favorites. Someday, if I'm ever cooking for just a few, I'll make it as an au gratin, but try tossing it with a nice egg pasta. You'll love it.

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Cooked this yesterday! It is really good. The flavors are wonderful and I did not feel it was overly rich. Great entertaining dish

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Excellent! I made this dish twice and both times equally delicious. I made it at Christmas for my children and their families and it was a big HIT! Due to an allergy to Lobster, I just used shrimp and scallops at Christmas. Wonderful.

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Superb! I made this today for my hubby's birthday. It was so decadent and received rave reviews and requests for seconds from the pickiest of eaters. I followed the recipe to the tee and actually watched the video again of Ina Garten preparing it. The recipe on the show doubles the one listed here, so it was perfect to view and to watch a master at work. Everything was excellent. Instead of halibut, I used Pacific Cod (cheaper since I splurged on the lobster. I also used Chardonnay instead of Chablis, but I don't think that it matters. I baked until bubbly using my enamel cast iron French oven. It was wonderful and my in-laws are requesting that I make it again soon. Thanks Ina!

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Perfect Holiday recipe! Caught this TV episode early December and thought I would add this recipe to my holiday menu...IT WAS AN ABSOLUTE HIT with my family!
I prepared this dish Christmas morning and baked it several hours later after church services. It was a beautiful addition to our Holiday dinner and was so well received.

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THIS WAS A HIT ON CHRISTMAS EVE. I WOULDN'T CHANGE ANYTHING EXCEPT NEXT TIME I WILL DOUBLE, TRIPLE, THE RECIPE AS I HAD NO LEFTOVERS FOR ME: THANK YOU INA.

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this recipe could not have been any better....................WHAT A SENSATIONAL HOLIDAY DINNER CELEBRATION making this our main course. OMGoodness, simply divine. prep-work was required but easy to assemble and bake off for the guests. DID use individual gratin presentation for dinner - NICE........... did not have to slave in the kitchen and miss the appetizers and fellowship of all. this recipe is officially in my go to's for special dinners! so flavorful and beautiful for presentation...............A MUST TRY!!!!

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This dish was nothing shy of wonderful! I used both halved sea scallops and lobster in addition to the halibut and shrimp. It was crucial to use the fresh grated parmesan for the topping as well as the simple yet flavorful fresh tarragon and minced garlic. Panko worked well as textural counterpart to the creamy sweet mixture beneath. I put the entire mixture into one large gratin dish (not individual which gave the dish a casual appeal. A fun way to describe dish; think lobster bisque, meets a seafood potpie, with a casserole density plus a crusty topping. To conclude, I will for sure be making this again...without modification. This dish is unpretentious in form, yet luxurious enough (due in part to saffron, and high quality crustaceans to share with a couple of your close friends in a deep dish plate along with some warm crusty ciabatta or sourdough. No side dishes are needed for this gratin. Enjoy!...and thank you Ina for this incredible gratin recipe.

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I was in Belgium and had this for dinner one night. The one that Ina prepared is as good as the one I had in Europe.
Only change I did was substituting the lobster for bay scallops. I used Chardonnay instead of Chablis.
Delicious!! Another keeper.

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Oh My God.

This is insane good - not difficult. A bit of prep but really unbelievable. I owe the best meals I've made for friends and family for the past 8-years to Ina. Try her Scallops Gratin as well... also I bought frozen lobster pieces in bulk from Costco (I am in MN - they worked just fine and cost effective.