Scallop Gratin

This post may contain affiliate links. Read my disclosure policy.

Scallop Gratin is an easy baked scallop recipe with a creamy, cheesy, white wine butter sauce you will LOVE in just 20 minutes!

We love Seafood Recipes on the site and recently we’ve started posting more scallop recipes. You can do so much with fresh scallops, like making Baked Scallops or Pan Seared Scallops, this recipe takes the richness factor up a few notches.

Scallop Gratin in white bakerSCALLOP GRATIN

Scallop gratin is so rich and delicious that this may end up being one of your favorite ways to cook seafood. The savory flavor of the cheese and the natural saltiness of the scallops make this recipe the perfect comfort food. The cheesy sauce is so good you may try to eat it straight with a spoon.

MY LATEST VIDEOS

If you are making this as a main course, you can serve it up as is, or stick a toothpick in the side of each scallop to make them an easily shareable appetizer for your next fancy get together. Trust me, this is the best use for a broiler ever.

Something to remember when you buy the ingredients for this recipe: you want to use sea scallops and not bay scallops. Bay scallop gratin won’t feed as many people, and unless you want to serve it up as an appetizer you want more meat to go around.

HOW TO MAKE SCALLOP GRATIN

  • Preheat oven to 450 degrees.
  • Combine cream cheese, wine, lemon and spices in a small bowl until smooth.
  • Add scallops to your baking dish, and cover with the sauce, let it sit for five minutes.
  • Top with Parmesan and tarragon.
  • Bake for 4-5 minutes, then broil for just a minute until golden brown.

Flavor Mix-in Ideas

  • Garlic: I love the creamy white wine sauce complementing the scallop’s natural flavors, but you know garlic would give this gratin and amazing flavor. Keep to just 1 clove or it will overwhelm all the flavors..
  • Panko Breadcrumbs: just like I did in my recipe for baked scallops, you can add a tiny pile of panko breadcrumbs to the top of each scallop. This dresses them up a bit if you’re serving them as an appetizer for a fancy event, or if you’re just in the mood for a classy dinner.
  • Shallots: finely chop shallots and sprinkle them onto the gratin when you put it in the oven. You can also dust the tops with some cayenne or black pepper to mix it up.
  • Prosciutto: fold slices of prosciutto onto a plate and set a single scallop on top. Drizzle some sauce over the top and stick a toothpick into it to make a beautiful and delicious hors d’oeuvres. Sprinkle some fresh parsley over it for a dash of color.

Up Close Scallop Gratin

Save Recipes
Create An Account & Save Recipes

What to Serve with Scallop Gratin:

  • Garlic Bread: garlic bread is a classic, delicious side that’s perfect for this scallops au gratin recipe because you can use the thick French bread baked in garlic butter to soak up the sauce.
  • Scalloped Potatoes: I didn’t just choose this side because I was being clever with the name. Scalloped potatoes are rich and full of flavor, which makes them a great side to serve with scallop gratin.
  • Bacon Parmesan Brussels Sproutsyou won’t have to force your kids to try these Brussels sprouts, they’ll love them almost as much as you will. They’re rich, earthy and full of bacon.

What is a “gratin”?

The term gratin is a mixture of two French words. “Gratter,” which means “to scrape,” and “gratiné” which means “crust” were thrown together to describe the method of cooking a cheesy top layer that gets crispy in the oven.

Over time, le gratin became slang for something high class or high society in France, kind of like the English term “upper crust.”

How to Store Scallop Gratin:

  • Serve: you shouldn’t leave scallop gratin out for longer than 2 hours at room temperature.
  • Store: your leftovers should last up to 3 days in the fridge before you will want to throw them out.
  • Freeze: frozen scallop gratin is good for about 6 months. For the best flavor, you should thaw it out and eat it well before then.

WHEN ARE SCALLOPS SAFE TO EAT?

According to the USDA’s official website you can safely enjoy scallops when the internal temperature reaches 145 degrees F (62.7 degrees C.)

Scallop Gratin in white and yellow baking dish

Pin This

Like this recipe? Save it to your Pinterest board now!

Pin

Recipe

Save

Scallop Gratin

5 from 4 votes
  • Yield: 4 servings
  • Prep Time: 14 minutes
  • Cook Time: 6 minutes
  • Total Time: 20 minutes
  • Course: Main Course
  • Cuisine: French
  • Author: Sabrina Snyder

Scallop Gratin is an easy baked scallop recipe with a creamy, cheesy, white wine butter sauce you will LOVE in just 20 minutes!

Ingredients

  • 1 1/2 pounds sea scallops , (u-13 size)
  • ¼ cup cream cheese , softened
  • ¼ cup white wine
  • 1 lemon , juiced and zested
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon coarse ground black pepper
  • 1 tablespoon fresh tarragon , chopped
  • 1/4 cup Parmesan cheese , shaved
  • 1 pinch cayenne pepper , optional (to taste)

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 450 degrees.

  2. Add the scallops to your baking dish.

  3. In a large bowl whisk together the cream cheese, white wine, lemon juice, lemon zest, salt, pepper, tarragon, Parmesan cheese and cayenne pepper (if using).

  4. Pour the sauce onto the scallops and let them sit for five minutes before putting into the oven.

  5. Bake for 5 minutes, then turn on the broiler and cook for an additional 1-2 minutes until the tops are golden brown.

Nutrition Information

Yield: 4 servings, Amount per serving: 216 calories, Calories: 216g, Carbohydrates: 10g, Protein: 24g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 61mg, Sodium: 960mg, Potassium: 469mg, Fiber: 1g, Sugar: 1g, Vitamin A: 315g, Vitamin C: 15.2g, Calcium: 125g, Iron: 1.5g

All images and text © for Dinner, then Dessert.

Keywords: Baked Scallops, scallop gratin, scallops
Save

Scallop Gratin in a dish

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

Categories:

Main Course Seafood Recipes

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Comments