East Coast Seafood Gratin
This decadent gratin highlights one of Nova Scotia’s best assets. This recipe combines decadence with local shrimp, lobster, & scallops.
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Cooking tools:
- Escargot dish
- Pepper mill
- Oven
- Stove
- Saucepan
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Grater
- Measuring cup
- Measuring spoon
Ingredients
- 6 Comeau sea scallops
- 2 tbsp sea salt butter
- 1 tsp fresh garlic, minced
- 1/4 cup local white wine
- 115 g lobster meat, diced
- 1 1/3 cup cream
- 70 g cold-water shrimp
- 4 slices bacon, pre-cooked and diced
- 3 sprigs spring parsley, finely chopped
- 1/8 cup breadcrumbs
- 1/4 cup local Gouda, shredded
- 1/3 cup mozzarella, shredded
- fresh cracked pepper, to taste
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