I tucked an unexpected pantry staple into my Scallops Au Gratin and readers kept asking how I did it.

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I wanted to take the familiar Scallop Gratin and push it a little, because sometimes a small shock is exactly what a dinner needs. I used sea scallops and grated parmesan cheese so the center stays sweet and briny while the top gets that golden, almost cheeky crunch.

It flirts with the idea of Creamy Scallops yet still remembers its Scallops Au Gratin roots, you know, a dish that seems posh but is kind of sneaky simple. When I serve it people lean in, they ask one question, and then they keep eating before they even think to complain.

Ingredients

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Sea scallops: Sweet, tender, high in protein and low in carbs, adds oceanic briny notes.
Unsalted butter: Rich source of fat, makes sauce silky, gives mild creamy flavor and mouthfeel.
Shallot: Milder than onion, it adds subtle sweetness and depth, cooks down into soft ribbons.
Garlic: Pungent and aromatic, gives savory bite, a little goes a long way when browned.
Dry white wine: Bright acidity lifts richness, adds fruity mineral notes, helps deglaze and reduce.
Heavy cream: Adds richness and body, makes gratin luxurious, it’s high fat so use sparingly.
Panko breadcrumbs: Crispy airy crunch on top, light texture, not very salty, toasts golden.
Lemon: Zest brightens flavors, juice adds tangy acid, balances richness and lifts dish.

Ingredient Quantities

1 lb sea scallops, about 12 large or 20 small

3 tbsp unsalted butter

1 tbsp olive oil

1 small shallot

2 garlic cloves

1/3 cup dry white wine

1/2 cup heavy cream

1/2 cup panko breadcrumbs

1/2 cup freshly grated parmesan cheese

1 lemon (for zest and juice)

2 tbsp fresh parsley

Salt and freshly ground black pepper

Pinch cayenne or smoked paprika (optional)

How to Make this

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1. Preheat your oven to 425 F and grab a shallow gratin dish or a few small ramekins; pat the scallops very dry with paper towels and season both sides with salt and pepper.

2. Heat a large skillet over medium-high, add 1 tablespoon olive oil and 1 tablespoon butter until shimmering, then sear scallops in a single layer 1 to 2 minutes per side until golden brown; they should still be slightly underdone. Remove scallops to a plate.

3. Lower heat to medium, add the remaining butter, finely chopped shallot and minced garlic; cook 1 to 2 minutes until softened but not browned, stir so garlic does not burn.

4. Pour in the dry white wine to deglaze the pan, scraping up browned bits, and let it reduce by about half so it’s not sharp.

5. Stir in the heavy cream and bring to a gentle simmer until the sauce thickens slightly, about 2 to 3 minutes; add lemon zest and 1 to 2 teaspoons lemon juice, chopped parsley, salt, pepper and a pinch of cayenne or smoked paprika if you want a kick.

6. Place scallops in the gratin dish, spoon the cream sauce evenly over them; don’t drown them, you want a thin creamy coat.

7. Mix panko breadcrumbs with freshly grated parmesan and a little lemon zest, then sprinkle that mixture over the scallops and sauce. Dot with a few small pieces of butter or drizzle a touch of olive oil so the topping browns nicely.

8. Bake in the preheated oven 6 to 8 minutes until bubbly, then switch to the broiler for 1 to 2 minutes to get a golden crust; watch it close so it doesn’t burn. Let rest 2 minutes, finish with extra parsley and a squeeze of lemon, serve immediately.

Equipment Needed

1. Oven (preheat to 425 F)
2. Shallow gratin dish or a few small ramekins for baking
3. Large skillet, about 12 inch, stainless or nonstick, for searing scallops youll want it hot
4. Tongs or a thin fish spatula for flipping scallops
5. Paper towels and a plate to pat scallops dry and rest them
6. Measuring cups and spoons (include a 1/3 cup measure)
7. Microplane or fine grater for lemon zest and parmesan
8. Small bowl and spoon for mixing panko and cheese
9. Baking sheet to carry ramekins and catch any drips in the oven

FAQ

Q: How do I pick the best scallops for this gratin?
A: Look for dry, firm scallops that smell like the sea but not fishy. They should be opaque and springy, not slimy. If they feel overly wet or squishy they were probably treated with additives and wont brown as well.

Q: Can I use frozen scallops and how should I thaw them?
A: Yes. Thaw in the fridge overnight or seal in a bag and submerge in cold water for 20-30 minutes. Pat them very dry with paper towels and remove the little side muscle before cooking so they sear and dont get rubbery.

Q: Whats the best way to avoid overcooking scallops?
A: Sear hot and fast: about 1 to 2 minutes per side until golden, then finish briefly in the oven under the gratin. Scallops are done when opaque and slightly springy, not chalky. Overcook and they get tough.

Q: Can I make the gratin ahead of time?
A: Yes assemble up to a day ahead and keep covered in the fridge. Bake just before serving so the topping stays crisp. To reheat leftovers, warm in a 350 F oven for 8-12 minutes rather than the microwave to keep texture.

Q: Any quick swaps if I dont have something on the list?
A: Sure. No white wine use a splash of chicken or veggie stock with a squeeze of lemon. Swap parmesan for gruyere or pecorino. If you dont have panko use crushed crackers or regular breadcrumbs toasted first.

Q: How do I make this gluten free or dairy free?
A: For gluten free use GF panko or crushed GF crackers. For dairy free try a full fat coconut cream or a cashew cream and use a dairy free grated cheese, though the flavor and texture wont be exactly the same.

Scallop Gratin Recipe Substitutions and Variations

Sea scallops: swap for 1 lb bay scallops or 1 lb large shrimp (peeled & deveined). Shrimp cooks faster so don’t overcook, but keep the same weight.
Dry white wine: use equal parts low sodium chicken broth, dry vermouth, or white grape juice plus 1 tsp lemon juice for acidity. Taste and adjust.
Heavy cream: replace with 1/2 cup half and half plus 2 tbsp melted butter for similar richness, or use crème fraîche. For dairy free try full fat coconut milk, it will change the flavor.
Panko breadcrumbs: use plain breadcrumbs, crushed saltine crackers, or finely chopped toasted almonds for a gluten free crunch. Use about the same volume.

Pro Tips

1) Dry the scallops like crazy. Pat them with paper towels and let them sit a few minutes so they firm up, otherwise they’ll steam not sear. Also don’t crowd the pan, do them in batches if you have to, or you’ll get no nice crust.

2) Garlic burns fast and turns bitter, so cook the shallot first on medium heat then add the garlic right before you pour in the wine. You can even pull the pan off the heat for 10 seconds to stir garlic in if the pan’s too hot, it keeps the sauce mellow.

3) Reduce the wine well before adding cream so the sauce isn’t sharp, then simmer cream only briefly so it stays silky and doesn’t split. Add lemon juice at the end and taste, start with a teaspoon because a little goes a long way. No wine handy use dry vermouth or a splash of seafood or chicken broth instead.

4) For the crispiest topping toast the panko with a little olive oil or butter first, or dot the crumbs with tiny bits of butter before broiling. And watch the broiler like a hawk, it goes from perfect to burnt in seconds.

Scallop Gratin Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I tucked an unexpected pantry staple into my Scallops Au Gratin and readers kept asking how I did it.

Servings

servings

Calories

439

kcal

Equipment: 1. Oven (preheat to 425 F)
2. Shallow gratin dish or a few small ramekins for baking
3. Large skillet, about 12 inch, stainless or nonstick, for searing scallops youll want it hot
4. Tongs or a thin fish spatula for flipping scallops
5. Paper towels and a plate to pat scallops dry and rest them
6. Measuring cups and spoons (include a 1/3 cup measure)
7. Microplane or fine grater for lemon zest and parmesan
8. Small bowl and spoon for mixing panko and cheese
9. Baking sheet to carry ramekins and catch any drips in the oven

Ingredients

1 lb sea scallops, about 12 large or 20 small
3 tbsp unsalted butter
1 tbsp olive oil
1 small shallot
2 garlic cloves
1/3 cup dry white wine
1/2 cup heavy cream
1/2 cup panko breadcrumbs
1/2 cup freshly grated parmesan cheese
1 lemon (for zest and juice)
2 tbsp fresh parsley
Salt and freshly ground black pepper
Pinch cayenne or smoked paprika (optional)

Directions

Preheat your oven to 425 F and grab a shallow gratin dish or a few small ramekins; pat the scallops very dry with paper towels and season both sides with salt and pepper.
Heat a large skillet over medium-high, add 1 tablespoon olive oil and 1 tablespoon butter until shimmering, then sear scallops in a single layer 1 to 2 minutes per side until golden brown; they should still be slightly underdone. Remove scallops to a plate.
Lower heat to medium, add the remaining butter, finely chopped shallot and minced garlic; cook 1 to 2 minutes until softened but not browned, stir so garlic does not burn.
Pour in the dry white wine to deglaze the pan, scraping up browned bits, and let it reduce by about half so it's not sharp.
Stir in the heavy cream and bring to a gentle simmer until the sauce thickens slightly, about 2 to 3 minutes; add lemon zest and 1 to 2 teaspoons lemon juice, chopped parsley, salt, pepper and a pinch of cayenne or smoked paprika if you want a kick.
Place scallops in the gratin dish, spoon the cream sauce evenly over them; don't drown them, you want a thin creamy coat.
Mix panko breadcrumbs with freshly grated parmesan and a little lemon zest, then sprinkle that mixture over the scallops and sauce. Dot with a few small pieces of butter or drizzle a touch of olive oil so the topping browns nicely.
Bake in the preheated oven 6 to 8 minutes until bubbly, then switch to the broiler for 1 to 2 minutes to get a golden crust; watch it close so it doesn't burn. Let rest 2 minutes, finish with extra parsley and a squeeze of lemon, serve immediately.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.