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Scallops Gratin Recipe

Scallops Gratin Recipe

Indulge in the rich flavors of France with this Scallops Gratin Recipe. Perfectly seared scallops topped with a creamy sauce and golden cheese. Ideal for special occasions or cozy dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 12 medium scallops
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons unsalted butter
  • 120 g chopped mushrooms
  • 2 shallots thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 garlic clove minced
  • 1 cup fish stock
  • ½ cup heavy cream
  • 1 tablespoon fresh oregano chopped
  • ½ cup freshly grated Comté cheese

Equipment

  • Large skillet
  • Tongs
  • Gratin dishes
  • Bowl for mixing
  • Broiler-safe tray

Method
 

  1. Pat the scallops dry with paper towels and season with salt and pepper.
  2. Heat vegetable oil in a large skillet over medium-high heat and add scallops, cooking 1-2 minutes per side until golden.
  3. Transfer the scallops to a plate and set aside.
  4. In the same skillet, melt 2 tablespoons of butter and add mushrooms, cooking until golden (3-4 minutes).
  5. Lower the heat and add shallots and garlic, cooking until tender and fragrant.
  6. Sprinkle flour over the mushroom mixture and stir for 1 minute.
  7. Gradually pour in fish stock, stirring until the sauce thickens.
  8. Stir in heavy cream and oregano, then return the scallops to the pan, bringing everything to a boil before removing from heat.
  9. Preheat the broiler to high.
  10. Divide the mixture into four individual gratin dishes and arrange three scallops in each dish.
  11. Sprinkle generously with Comté cheese and broil for about 3 minutes until golden and bubbly.

Nutrition

Calories: 300kcalCarbohydrates: 8gProtein: 20gFat: 22gSaturated Fat: 12gCholesterol: 60mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

Use homemade fish stock for extra depth of flavor. If short on time, add a splash of white wine for richness.
Store leftovers in an airtight container in the fridge for up to two days. Reheat gently in the oven.
For a gluten-free version, replace flour with cornstarch. You can also substitute scallops with shrimp or lobster tails. Enjoy experimenting with seasonal vegetables for a lighter dish!
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