Creamy scallops gratin (starter)
A seafood starter served with bread, these creamy scallops gratin are filled with cream and cheese for a sumptuous beginning to any meal.
Ingredients
 | 8 scallops – fresh scallops, drained and patted dry |
 | 1 tablespoon of fresh grated shallots or shallot flakes |
 | 1/2 cup of grated cheese – I’m using gruyere cheese here, but you can also use parmesan and cheddar. |
 | 1 tablespoon of butter |
 | 1/4 cup of white wine for a bit of tanginess. If you don’t want to use wine, use a 1-2 tablespoons of lemon juice instead. |
 | 1/2 cup of heavy cream or crème fraiche |
 | 2-3 tablespoons of breadcrumbs for a crisp topping |
 | a couple of sprigs of fresh parsley for decoration |
 | Pinch of salt and pepper |
How to make this creamy scallops starter
- Soften the butter in a saucepan over low heat and stir in the grated shallots.
- (If scallops are frozen, let them defrost or cook them lightly on a pan in oil for about 5 minutes.)
- Add the cream, white wine, salt, and pepper.
- Bring to a gentle boil and cook for 5 minutes, stirring regularly.
- Whisk in the cheese until fully melted and smooth.
- Place the scallops back on their shells and spoon the prepared sauce over the top. (If you don’t have the shells, just place in a small plate or shallow bowl.)
- Sprinkle breadcrumbs and a little parsley over each scallop.
- Bake at 200°C (400°F) for 15 minutes, until golden brown.
- Serve while warm.
This creamy scallops gratin is ready in only 20 minutes and it makes a delicious, yet elegant and special starter dish. Drenched in a hearty and comforting cream sauce, this decadent recipe using just a few ingredients.
Indeed the sauce is so rich, creamy and full of flavor, that I usually serve it with some bread or baguette to sop up all the sauce that the scallop is cooked in.
The key to cooking tasty scallops is to not overcook them. So 15 minutes in the oven is just about right for fresh scallops and to give a crusty top to the sauce and breadcrumbs. In all, it is simple enough to whip together for a weeknight meal, but also if you are hosting several people for a dinner party.
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Creamy scallops gratin
Equipment
Ingredients
- 8 scallops drained and patted dry
- 1 tablespoon of grated shallots
- 1/2 cup of crème fraiche or heavy cream
- 1/4 cup of white wine
- 1/2 cup of grated gruyere cheese
- 1 tablespoon of butter
- 2-3 tablespoons of breadcrumbs
- 1-2 sprigs of fresh parsley
- pinch of salt and pepper
Instructions
- In a saucepan at low temperature, soften the butter and mix in the grated shallots.
- (If scallops are frozen, let them defrost or cook them lightly on a pan in oil for about 5 minutes.)
- Add the cream, white wine, salt and pepper to the mixture.
- Bring the mixture to a boil for 5 minutes while mixing.
- Add the cheese to the sauce, and whisk in to let it melt.
- Place the scallops on the shells and add prepared sauce on top.
- Sprinkle some breadcrumbs and a small amount of parsley on top of the sauce and the scallops.
- Bake the scallops in the oven for 15 minutes at 200C (400F°) until it turns golden brown.
- Place on seashell plate and serve while warm.
Notes
Nutrition
Please note: We are not certified nutritionists and these estimates written and produced for entertainment purposes only.
What to serve with it?
In terms of meals, this creamy scallops gratin is usually served as a starter, along with some bread or baguette to pick up all that lovely sauce. For the main, consider a bacon and mushroom risotto or a salmon spinach quiche to complement the scallops.
How to store it?
You can prepare the sauce a day in advance a day and keep it in the fridge in an airtight container. When you are ready to cook it, place the scallops on the baking tray along with the sauce and cook for 15 minutes before serving.
