Creamy scallops gratin (starter)
A delicious starter, the recipe for creamy scallops gratin is filled with cream and cheese. With accompaniments, tips, and more.
This Recipe includes
|Scallops – fresh scallops, drained and patted dry|
|Shallots – fresh grated shallots or shallot flakes|
|Grated cheese – this recipe uses gruyere cheese, but you can also use parmesan and cheddar.|
|Butter – for flavor|
|White wine – for a bit of tanginess. If you don’t want to use wine, use a 1-2 tablespoons of lemon juice instead.|
|Heavy cream – any type of crème fraiche or heavy cream|
|Breadcrumbs – for a crisp topping|
|Parsley – a couple of sprigs of fresh parsley for decoration|
|Pinch of salt and pepper|
Why we love it
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.
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.
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Creamy scallops gratin
An easy starter, creamy scallops gratin that will please both kids and grownups alike.
- 4 scallops drained and patted dry
- 1 tablespoon of grated shallots
- 1/2 cup of crème fraiche (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
- In a saucepan at low temperature, soften the butter and mix in the grated shallots.
- 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. (If scallops were frozen, cook for an additional 10 minutes.)
- Place on seashell plate and serve while warm.
The above quantities are for 1 serving of scallops per person, as a starter. Adjust quantities if you wish to serve more.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 23gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 72mgSodium: 389mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 12g
Note: We are not certified nutritionists and these estimates are approximate. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health. This website is written and produced for entertainment purposes only.
Other seafood recipes:
If you enjoyed that, check out our other classic appetizer recipes that are easy to make. Bon appétit!