Scallop Gratin with Scallions Recipe

Name: Scallop Gratin with Scallions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter, at room temperature; 3/4 cup coarse bread crumbs, preferably panko, toasted; 3/4 cup thick grated Gruyere; 1/2 cup fresh grated Parmesan; 1 tablespoon fresh thyme leaves, chopped; 1/4 teaspoon kosher salt; 1 teaspoon black pepper; 2 tablespoons canola oil; 16 medium dry diver sea scallops, each halved down the middle; Kosher salt and black pepper; 2 shallots, minced; 2 garlic cloves, minced; 1/2 pound small white button mushrooms, thinly sliced; 1/4 cup dry vermouth, preferably Noilly Prat; 1 cup heavy cream; Juice of 1/2 lemon, plus 1 additional lemon for optional garnish; 3 scallions (white part only), thinly sliced

Servings: persons

2 tablespoons unsalted butter, at room temperature
3/4 cup coarse bread crumbs, preferably panko, toasted
3/4 cup thick grated Gruyere
1/2 cup fresh grated Parmesan
1 tablespoon fresh thyme leaves, chopped
1/4 teaspoon kosher salt
1 teaspoon black pepper
2 tablespoons canola oil
16 medium dry diver sea scallops, each halved down the middle
Kosher salt and black pepper
2 shallots, minced
2 garlic cloves, minced
1/2 pound small white button mushrooms, thinly sliced
1/4 cup dry vermouth, preferably Noilly Prat
1 cup heavy cream
Juice of 1/2 lemon, plus 1 additional lemon for optional garnish
3 scallions (white part only), thinly sliced

1
Preheat the broiler.
2
Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs.
3
Use a rubber spatula to mix them until they form a paste.
4
Stir in the Gruyere and Parmesan cheeses.
5
Mix in the thyme, salt, and pepper.
6
Cook the scallops: Heat a large skillet over high heat and add the canola oil.
7
Season the scallops with salt and pepper.
8
When the oil begins to smoke lightly, add them to the pan.
9
Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
10
Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper.
11
Cook over medium heat until translucent, 2 to 3 minutes.
12
Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes.
13
Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes.
14
Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes.
15
Do not boil vigorously or the mixture risks separating.
16
Taste for seasoning.
17
Stir the scallops, lemon juice, and scallions.
18
Remove the pan from the heat.
19
Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired).
20
Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes.
21
The time may be slightly longer or shorter depending on how quickly the top browns.
22
Watch carefully!
23
Serve immediately.

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 tablespoons unsalted butter, at room temperature, 3/4 cup coarse bread crumbs, preferably panko, toasted, 3/4 cup thick grated Gruyere, 1/2 cup fresh grated Parmesan, and more.

Yes, Scallop Gratin with Scallions falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop Gratin with Scallions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions