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https://www.philly.com.au/recipe/seafood-gratin/
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Seafood Gratin
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Seafood Gratin
20 Mins
Prep time
35 Mins
Cooking time
Serves
4
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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.
Recipe or Meal Type
Dinner |
Dinner
Cuisines
Seafood |
French
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