Shrimp & Scallops Au Gratin


Family-friendly and company-ready, this versatile au gratin is served in puff pastry shells.  It's an unforgettable entrée that will find a permanent home in your recipe book.

  • Prep: 40 minutes
  • Bake: 30 minutes
  • Serves: 6
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  • 1 pkg. (10 ounces) Pepperidge Farm® Puff Pastry Shells

  • 1/4 cup butter (1/2 stick)

  • 1/2 lb. medium shrimp, shelled and deveined

  • 1/2 lb. scallop, cut into halves

  • 1 dash ground black pepper (optional)

  • 6 oz. sliced mushrooms  (about 2 cups)

  • 1/4 tsp. garlic powder  or 1 clove garlic, minced

  • 2 tbsp. all-purpose flour

  • 1 1/2 cups milk

  • 1 cup shredded Swiss cheese  (about 4 ounces)

  • 2 tbsp. chopped fresh parsley


  1. Prepare the pastry shells according to the package directions.

  2. Heat half the butter in a 10-inch skillet over medium heat. Add the shrimp and scallops and cook until they're cooked through. Season with pepper, if desired. Remove the seafood mixture from the skillet and set aside.

  3. Add the mushrooms and garlic powder and cook until the mushrooms are tender and the liquid evaporates. Add the remaining butter. Stir in the flour until the mixture is smooth. Gradually stir in the milk, using a fork or whisk Cook and stir for 2 minutes or until the mixture boils and thickens.

  4. Add the cheese and parsley and stir until the cheese melts. Return the seafood mixture to the skillet and heat through. Serve in the pastry shells.

  5. Easy Substitution: Or you may use 1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup and 1/2 cup milk instead of the flour and 1 1/2 cups milk.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


Place Puff Pastry shells on ungreased baking sheets with “top” facing up. Place pastry shells about 2 inches apart on baking sheet.

To ensure that Puff Pastry shells will rise evenly, score the sides horizontally with a small knife.

Unfilled baked Puff Pastry shells may be stored in an airtight container at room temperature for up to 2 days.

Always bake Puff Pastry shells in a preheated 425°F oven. Do not bake shells in a microwave or a toaster oven.


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Submitted by:
Diane S.
Date: 3/17/2006

5 star rating

"Will definately make this weekend for company. We are seafood lovers."

Submitted by:
Ted K.
Date: 4/18/2006

5 star rating

"Excellent with a side of broccoli with a butter and garlic sauce."

Submitted by:
Wendy K.
Date: 12/28/2010

5 star rating

"I have been making this for many years. Everyone loves it when I make it. You have wonderful recipes here."

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