Prawn and scallop au gratin

A prawn cocktail might have sufficed as a starter in the 1970s. 50 years on, the new kid on the block is this amazing prawn and scallop au gratin! Juicy prawns and succulent scallops in a delicious Diane sauce make a fantastic starter. Try it for yourself and thank me later!

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Prawns and scallops in Diane sauce

Even though I say it myself, I think this prawn and scallop au gratin is amazing. It’s made with prawns and scallops which have been smothered in a creamy Diane sauce, topped with cheese and breadcrumbs and oven-baked until the cheese is melted and golden.

Just imagine digging your fork through the crispy au gratin topping and spearing a juicy prawn or a succulent scallop covered in the tasty sauce. Imagine closing your eyes and savouring each delicious mouthful. Imagine your tastebuds going into overdrive as you finish the dish and want an extra serving!

That’s what a starter is all about. Definitely not enough to fill you up; but just enough to whet your appetite for the delicious meal to follow.

If you are planning on serving a starter before your Christmas banquet, then I heartily recommend this prawn and scallop au gratin. I have to say, I am SO over prawn cocktails, having eaten them many times over the years. This is the starter of the future, and it starts right here, right now!

And the best thing about it (apart from the taste) is that you can prepare it in advance and pop it in the oven for a few minutes when you are ready to serve it. Talk about saving time when preparing your Christmas feast!

So without further ado let’s get on with how to make it.

What you will need

Equipment

Not too much equipment is required, just a saucepan to make the sauce.

And you will need 4 small ovenproof ramekins to bake the starter in.

Ingredients

This recipe will make enough for 4 starters. You can easily increase it to make more starters by adding more prawns and scallops and doubling the sauce ingredients.

**Get the complete list of ingredients and full instructions for making this prawn and scallop starter on the printable recipe card at the end of this post**

Prawns and scallops – I buy these frozen from my local supermarket. I like to buy headless unshelled prawns which have already had the dark vein down the back removed. If you have to clean the prawns yourself you can remove the vein by slitting the prawn down the back and using the point of a knife to ease the vein out. You will need three or four prawns and three or four scallops per person.

Garlic – just one clove, finely chopped. You can leave this out if you prefer, or use minced garlic from a jar.

Shallot – peeled and finely chopped. If you can’t find shallots you can use a small white onion, which has been finely chopped.

Tomato puree/tomato paste – this is highly concentrated tomatoes, not to be confused with tomato ketchup.

Milk – you can use full-fat or semi-skimmed.

Cream – I used double (or heavy) cream, but you can get away with using single (or pouring) cream.

Butter – this forms the base of the sauce, so use butter rather than margarine.

Paprika – adds a smoky flavour to the sauce.

Brandy – this is the distinctive taste in a Diane sauce. You could substitute with sherry or if you don’t drink alcohol, substitute with grape or apple juice.

Cornflour – for thickening.

Salt and freshly ground black pepper – for seasoning (to your own taste).

And I completely forgot to include the grated cheese and breadcrumbs in the above photo which are used for topping the prawn and scallop starter. I like to use panko breadcrumbs because they are so crispy, but you could use normal breadcrumbs if you prefer.

What to do

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FAQ

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Other recipes

If you enjoyed this recipe you may also like these other easy starters:

• Mushroom tarts – one or two of these mushroom tartlets make a delicious and easy starter.
• Creamy chicken liver pate – one of my favourite starters served with crispy bread and perhaps a helping of green tomato chutney.
• Garlic stuffed mushrooms with ham and cheese – garlic, mushrooms, ham and cheese – need I say more?

The recipe

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