East Coast Seafood Gratin

This decadent gratin highlights one of Nova Scotia’s best assets – seafood! Combining locally sourced ingredients with Nova Scotian shrimp, lobster, and scallops has never tasted so good. Pair with homemade rolls and your favourite Tidal Bay for a full East Coast dinner experience!


Serves 2

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


  1. Combine sea salt butter and garlic in a pan over medium heat. Slow cook for approximately 3 minutes until ingredients becomes translucent.
  2. Add local white wine and cook until mostly reduced.
  3. Add lobster meat: let it lightly sizzle. Then, gradually add small amounts of cream to thicken the lobster sauce.
  4. Once sauce is no longer runny and is an appropriate thickness, turn off the heat and add cold-water shrimp to the pan.
  5. Slice sea scallops in hard horizontally and add them, in a circular formation, to two oven-safe escargot dishes, followed by pre-cooked bacon and Gouda cheese.
  6. Broil dishes in oven until cheese is golden brown.
  7. Remove dishes from oven and top with cooked lobster sauce.
  8. Mix finely chopped parsley with a dash of cracked black pepper and breadcrumbs. Coat both dishes with this mixture.
  9. Top with shredded mozzarella cheese and broil until golden brown and sizzling.


Serve with your favourite homemade rolls as a great dipping option!

Local Source Guide

Recipe provided by: Comeau’s Sea Foods Ltd., La Cuisine Robicheau

Photography provided by: Alexa Cude (@seriouslyalexa)

This recipe is featured in our 2023 Taste of Nova Scotia Culinary Guide.

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