Seafood Gratin

Seafood Gratin
20 Mins
Prep time
35 Mins
Cooking time
Serves 4

What you need

  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 12 medium (250g) scallops
  • 12 medium (250g) green prawns, peeled and deveined
  • 125g PHILADELPHIA Block Cream Cheese, softened
  • 1 cup grated peeled potato
  • 1/2 cup cream
  • 1 egg yolk
  • 2 tablespoons chopped parsley
  • 2 tablespoons chopped chives
  • 1 teaspoon seeded mustard
  • salt and pepper
  • 2 cups roughly chopped fresh white bread
  • 30g butter, melted
  • 2 teaspoons grated lemon rind

How to make it

  • BRING the wine and stock to the boil in a large frying pan. Add the seafood, reduce the heat and gently poach for about 3 minutes or until just tender. Remove seafood from the pan then boil the cooking liquid until reduced by half.
  • IN a large bowl combine the softened PHILLY, potato, cream, egg yolk, herbs, mustard and seasonings. Gradually add reduced poaching liquid, and stir through the cooked seafood.
  • PLACE the bread, butter and lemon rind in a small bowl and toss to coat the bread. Spoon the seafood mix evenly between 4 x 1 cup (250ml) capacity ovenproof dishes. Top with the prepared bread. Bake at 180ºC for 12-15 minutes or until bread is golden and gratin is hot and bubbly. Serve immediately.