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Shrimp & Scallops  Au Gratin

Shrimp & Scallops Au Gratin

5 3

Family-friendly and company-ready, this versatile au gratin is served in puff pastry shells.  It's an unforgettable entrée that will find a permanent home in your recipe book.

serves 6 people

Ingredients

cost per recipe: $20.25

The price is determined by the national average.

  • 1

    package (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1/4

    cup butter(1/2 stick)

  • 1/2

    pound medium shrimp, shelled and deveined

  • 1/2

    pound scallop, cut into halves

  • 1

    dash ground black pepper(optional)

  • 6

    ounces sliced mushrooms (about 2 cups)

  • 1/4

    teaspoon garlic powder or 1 clove garlic, minced

  • 2

    tablespoons all-purpose flour

  • 1 1/2

    cups milk

  • 1

    cup shredded Swiss cheese (about 4 ounces)

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Prepare the pastry shells according to the package directions. Heat half the butter in a 10-inch skillet over medium heat. Add the shrimp and scallops and cook until they're cooked through. Season with pepper, if desired. Remove the seafood mixture from the skillet and set aside. Add the mushrooms and garlic powder and cook until the mushrooms are tender and the liquid evaporates. Add the remaining butter. Stir in the flour until the mixture is smooth. Gradually stir in the milk, using a fork or whisk Cook and stir for 2 minutes or until the mixture boils and thickens. Add the cheese and parsley and stir until the cheese melts. Return the seafood mixture to the skillet and heat through. Serve in the pastry shells.
Step 1

Prepare the pastry shells according to the package directions.

Step 2

Heat half the butter in a 10-inch skillet over medium heat. Add the shrimp and scallops and cook until they're cooked through. Season with pepper, if desired. Remove the seafood mixture from the skillet and set aside.

Step 3

Add the mushrooms and garlic powder and cook until the mushrooms are tender and the liquid evaporates. Add the remaining butter. Stir in the flour until the mixture is smooth. Gradually stir in the milk, using a fork or whisk Cook and stir for 2 minutes or until the mixture boils and thickens.

Step 4

Add the cheese and parsley and stir until the cheese melts. Return the seafood mixture to the skillet and heat through. Serve in the pastry shells.

Recipe Tips

  • Easy Substitution: Or you may use 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup and 1/2 cup milk instead of the flour and 1 1/2 cups milk.

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Made With
(10 ounces) Pepperidge Farm® Puff Pastry Shells

(10 ounces) Pepperidge Farm® Puff Pastry Shells

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Ratings & Reviews

(3)
  • JUDYLAKE

    December 29, 2010

    Shrimp & Scallops Au Gratin

    I have been making this for many years. Everyone loves it when I make it. You have wonderful recipes here.

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    (0) (0)
  • huskyran19

    April 18, 2006

    Shrimp & Scallops Au Gratin

    Excellent with a side of broccoli with a butter and garlic sauce.

    Was this helpful?

    (0) (0)
  • saraj

    March 17, 2006

    Shrimp & Scallops Au Gratin

    Will definately make this weekend for company. We are seafood lovers.

    Was this helpful?

    (0) (0)

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