Homard Et St. Jacques Cardinal Gratinés Recipe
Indulge in the exquisite flavors of our Homard et St. Jacques Cardinal Gratinés, where succulent lobster and tender scallops are lovingly nestled in a rich, creamy sauce, topped with a golden, crispy gratin. Each bite offers a luxurious blend of fresh seafood, aromatic herbs, and a hint of cheese, creating a decadent dish that promises to transport your taste buds to the shores of France.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Seafood Mixture
In a large skillet, melt the butter over medium heat. Add the minced shallots and garlic, and sauté until translucent, about 2-3 minutes. Stir in the lobster and scallops, and cook for an additional 2-3 minutes until just heated through. Season with salt and black pepper to taste.
- 2
Make the Cream Sauce
Reduce the heat to low, and pour in the heavy cream. Stir well to combine, then add half of the grated Parmesan cheese. Mix until the cheese is melted and the sauce is smooth. Remove from heat and fold in the chopped parsley.
- 3
Assemble the Gratin
Preheat the oven to 375°F (190°C). In a gratin dish, pour the seafood and cream mixture evenly. In a separate bowl, mix the breadcrumbs with the remaining Parmesan cheese. Sprinkle the breadcrumb mixture over the seafood.
- 4
Bake the Gratin
Place the gratin dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and bubbly.
- 5
Serve
Remove from the oven and allow to cool slightly before serving. Garnish with additional parsley if desired.
