Baked Scallops au Gratin

Name: Baked Scallops au Gratin
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: France
Ingredients: 12 sea scallops; 50 g of butter; 2 garlic cloves (finely chopped); parsley; 50 g of breadcrumbs; salt; black pepper; 100 ml of white wine; 100 ml of crème fraîche; 50 g of shredded cheese ((Gruyère or Parmesan type))

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These scallops au gratin are served in their shells, topped with a creamy white wine, garlic and parsley sauce, then baked with breadcrumbs and grated cheese. The scallops are seared for just a few minutes: be careful not to overcook them so they stay tender. A festive appetizer for four.

Total time: 33 min
Prep: 20 min
Cook: 13 min
Difficulty: Easy
Per person: €3.75

By the CookinBreak team

Goes well with

🎅 Christmas: all recipes

As a main

Homemade Beef Wellington

1 h 30Hard

For dessert

Chocolate Truffles

15 minEasy

To drink

Cranberry Orange Cocktail

10 minEasy

Nutrition facts

per serving · estimate

300kcal

Protein20 g28%
Carbs10 g14%
Fat18 g57%
Fiber1 g

Share of each nutrient in the calories of one serving.

Good to know

Chef's tip

For even more flavor, add a pinch of grated nutmeg to the sauce or a little lemon zest 🍋 before serving!

Freezing : Can you freeze this recipe?

Not recommended

The texture of cooked, gratinéed scallops degrades sharply after thawing, becoming rubbery.

Storage : How long does it keep?

Scallops lose their texture and flavor when reheated. Eat immediately.

Making ahead : Can you make it the day before?

Same day

Not recommended for optimal scallop quality. Raw scallops keep 24h max in the fridge before cooking.

Reheating : How do you reheat it?

Not recommended for quality. If necessary, reheat gently in the oven at 120°C for 10-15 minutes to preserve the texture. Microwave and air fryer strongly discouraged.

Variations

Mix Gruyère and Parmesan for the gratin topping.
Add a squeeze of lemon juice to the sauce for more freshness.
Serve them as a festive appetizer.

Mistakes to avoid

Overcooking the scallops: about 2 minutes per side in the skillet is enough, then 5 minutes in the oven.
Letting the garlic burn: it cooks about 1 minute in the melted butter, no longer.
Forgetting to dry the scallops: gently pat them with paper towels before searing.

Frequently asked questions

How do you make baked scallops?

Sear the scallops 2 minutes per side in garlic butter, deglaze with white wine, add the cream and parsley, pour the sauce over the shells, cover with breadcrumbs and cheese, then bake 5 minutes at 200 °C.

How long should you cook scallops?

In the skillet, allow about 2 minutes per side, then 5 minutes in the oven at 200 °C for the gratin. Watch the cooking so you don't overcook the scallop, which quickly turns tough.

Which cheese should you use to top scallops?

The recipe uses 50 g of grated cheese, such as Gruyère or Parmesan, mixed with the breadcrumbs. This mixture browns in the oven and forms a crispy crust over the cream sauce.

Which white wine should you use for the scallop sauce?

Use 100 ml of a dry white wine that you would enjoy drinking. It's used to deglaze the pan, scraping up the browned bits, and should reduce by half before adding the crème fraîche to concentrate the flavor.