Seafood au gratin is loaded with melted cheese, buttery flavor and flaky, tender fish and scallops. For picky eaters, the cod and scallops are mellowed by the cheese, making it a lovely dish to serve those with skeptical taste buds.
Ingredients
- 1 pound haddock or cod fillets, cut into six pieces
- 1/2 pound sea scallops
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1/8 teaspoon pepper
- 1 cup chicken broth
- 1/2 cup 2% milk
- 1/2 cup grated parmesan cheese, divided
- 1/2 cup shredded part-skim mozzarella cheese, divided
- 1/2 cup shredded cheddar cheese, divided
- 1-1/2 cups sliced fresh mushrooms
- minced chives, optional
Instruction
- Preheat oven to 350°. Arrange fish and scallops in a greased 11x7-in. baking dish.
- In a small saucepan, melt 2 tablespoons butter. Stir in flour and pepper until smooth; gradually add broth and milk. Bring to a boil; cook and stir 2 minutes or until thickened. Stir in 1/4 cup of each cheese; set aside.
- In a small skillet, saute mushrooms in remaining butter until tender; stir into cheese sauce. Spoon over seafood. Sprinkle with remaining mozzarella, cheddar and Parmesan cheese. Cover and bake 15-20 minutes or until bubbly and fish flakes easily with a fork. If desired, top with chives to serve.
