One satisfying dish that’s always a hit is scallop gratin. The tender scallops, combined with a creamy béchamel, create a comforting and rich treat that’s hard to resist. Plus, the slight crunch from the breadcrumbs adds a lovely texture contrast.
This scallop gratin recipe addresses issues of uneven cooking and blandness often found in seafood dishes, ensuring a delightful meal experience.
I’ve faced my fair share of cooking mishaps, particularly when trying to get the béchamel just right or ensuring the scallops don’t turn rubbery. This recipe helps me dodge those pitfalls, ensuring the scallops stay tender and the sauce is silky without the fuss. It’s a lifesaver for busy weeknights when I want to impress family and friends.
This scallop gratin can be ready in just 25 minutes while being easy enough to prepare, even for less experienced cooks. Serving it hot from the oven allows you to enjoy that decadent sauce and perfectly baked crumbs.
If you crave something that celebrates these delicious seafood flavors, try my broccolini frittata as a delightful side option.
Table of contents
Why You Will Love This Recipe
- A Savory Crunch The breadcrumb topping adds a satisfying crunch that contrasts beautifully with the tender scallops. It’s lightly golden, just enough to provide that perfect textural contrast without overwhelming the dish.
- Rich Creaminess The béchamel sauce brings a creamy consistency that complements the delicacy of the scallops, elevating the dish with its silky mouthfeel. This sauce not only adds richness but also binds together the flavors in a harmonious way.
- Time-Saving Convenience With just a 25-minute total cook time, you can easily whip this scallop gratin up for a weeknight dinner or a casual gathering, making it a great option for those with busy schedules.
- Fresh Seafood Flavor Using fresh scallops makes a huge difference, as their subtly sweet flavor shines through in every bite. This dish highlights their natural taste, making it a standout seafood choice for any occasion.
Scallop Gratin with Béchamel Sauce
- Prep Time: 10 minutes
- Cool Time:
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: main dish
- Method: baking
- Diet: low salt
Description
Delicious scallop gratin baked with a creamy béchamel sauce and topped with a crispy breadcrumb mixture.
Ingredients
- 12 scallops with shells, fresh sea scallops, firm texture, sweet scent
- 100 g (3.5 oz) breadcrumbs
- 40 g (1.4 oz) grated Parmesan cheese
- 40 ml (1.35 fl oz) extra virgin olive oil
- Béchamel sauce, as needed (creaminess to bind, quantity not specified)
- Garlic, finely chopped, to taste (recommend 1 to 2 cloves suggested for clarity)
- Fresh parsley, finely chopped, to taste (suggest about 1 tbsp)
- Salt, to taste (start with about ¼ tsp)
- Black pepper, to taste (start with about ⅛ tsp)
Instructions
- Step 1: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, finely chopped garlic, and chopped fresh parsley. Add extra virgin olive oil and season with salt and black pepper. Mix thoroughly until the mixture is well combined, fragrant, and crumbly but not greasy. If too dry, add a slight drizzle more olive oil—if too greasy, add a little more breadcrumbs to balance texture.
- Step 2: Carefully separate the scallop meat from their shells using a knife. Thoroughly rinse the empty shells to remove any sand or residue as clean shells improve presentation and prevent gritty texture in the gratin. Set shells aside.
- Step 3: Place a small layer of the breadcrumb mixture at the bottom of each cleaned scallop shell. This should evenly cover the base surface inside the shell, serving as a moisture absorber and texture base.
- Step 4: Spoon an adequate dollop of béchamel sauce into each shell on top of the breadcrumb base—enough to coat the bottom but not overflow. Place one scallop on top of the béchamel in each shell, ensuring each scallop is well supported by the sauce beneath.
- Step 5: Cover the scallop with more breadcrumb mixture, pressing lightly to adhere to the scallop and form a crispy crust once baked. Make sure each scallop has a uniform breadcrumb topping layer for even crispness. Arrange the filled shells spaced evenly on a baking tray to allow heat circulation and consistent cooking.
- Step 6: Bake in the preheated oven at 200°C (392°F) for approximately 15 minutes. Watch carefully for a golden brown, crisp breadcrumb topping as a key indicator of doneness. The scallops should be opaque and tender; check from 10 minutes to avoid overcooking, which causes toughness. If breadcrumbs are not browning well, switch to the broiler for the last 2 to 3 minutes, monitoring closely to prevent burning.
- Step 7: Remove the gratin from the oven and serve immediately while hot. The béchamel will be creamy, and the topping crunchy, offering the best texture and flavor experience.
Notes
- Room Temperature: Allow the cooked gratin to cool, then store in an airtight container at room temperature for up to 2 hours only to prevent spoilage.
- Refrigeration: Cover the scallop gratin with plastic wrap and place in an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Wrap the gratin in aluminum foil and place inside a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- To avoid overcooked scallops, begin checking for doneness at 10 minutes; scallops should be opaque but still tender, not rubbery.
- If béchamel sauce is too thick, whisk in 1 to 2 tablespoons of milk over medium heat until the desired creamy consistency is reached.
- If scallops stick to their shells after baking, lightly grease shells with olive oil prior to layering for easier removal.
- To counteract excessive saltiness, add a splash of fresh lemon juice just before serving to brighten the flavors without additional salt.
- Uniform breadcrumb coverage ensures even browning and crunch; press lightly but firmly to help topping adhere.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided
Ingredient Notes
- Scallops: Look for fresh sea scallops with a firm texture and a light, sweet scent. Avoid any that smell fishy; they’re not fresh!
- Butter: Use unsalted butter for a smoother béchamel. It helps control the saltiness while keeping the sauce creamy and rich. Make sure it’s at room temperature for easier mixing.
- Milk: Choose whole milk for a creamier béchamel sauce. It adds richness that balances the scallops nicely. If you need a lighter version, you can use 2% milk.
- Flour: All-purpose flour works best to thicken the béchamel. Sift it first to avoid lumps, ensuring a smooth sauce. You can substitute with cornstarch, but the texture might change.
- Cheese: For topping, mild cheese like Gruyère gives a fantastic melt and flavor. Grate it fresh for better texture and meltability. If you’re in a pinch, Swiss cheese works too!
- Scallops: Look for fresh sea scallops with a firm texture and a light, sweet scent. Avoid any that smell fishy; they’re not fresh!
- Butter: Use unsalted butter for a smoother béchamel. It helps control the saltiness while keeping the sauce creamy and rich. Make sure it’s at room temperature for easier mixing.
- Milk: Choose whole milk for a creamier béchamel sauce. It adds richness that balances the scallops nicely. If you need a lighter version, you can use 2% milk.
- Flour: All-purpose flour works best to thicken the béchamel. Sift it first to avoid lumps, ensuring a smooth sauce. You can substitute with cornstarch, but the texture might change.
- Cheese: For topping, mild cheese like Gruyère gives a fantastic melt and flavor. Grate it fresh for better texture and meltability. If you’re in a pinch, Swiss cheese works too!
Recipe Tips
- If scallops are overcooked and tough, check for doneness after 10 minutes of baking; they should be opaque but not rubbery.
- When the breadcrumbs don’t brown, switch to the broiler for the last 2-3 minutes, monitoring closely to avoid burning.
- If your béchamel sauce is too thick, whisk in 1-2 tablespoons of additional milk over medium heat until reaching desired consistency.
- For excessive saltiness in the dish, add a splash of fresh lemon juice before serving to brighten the flavors without adding more salt.
- If scallops stick to the shell, lightly grease shells with olive oil before filling to help release them after baking.
Serving Suggestions
Serve scallop gratin with a side of roasted asparagus or a fresh arugula salad. You can also pair it with steamed green beans or saffron-infused rice for additional flavor.
Use scallop gratin to make a seafood bake or transform it into a pasta dish by adding linguine. You can also create seafood-stuffed peppers or layer it in a seafood lasagna for a unique approach.
Top scallop gratin with a drizzle of lemon beurre blanc or a sprinkle of fresh herbs for a burst of flavor. You can also finish it with breadcrumbs mixed with parsley for extra crunch on top.
Recipe variations
- You can use fresh scallops or bay scallops depending on preference; fresh scallops offer a firmer texture while bay scallops provide a slightly sweeter taste.
- Add 2 cloves of finely chopped garlic and 2 tablespoons of fresh parsley to the breadcrumb-parmesan mix for aromatic and fresh flavor enhancements.
- Either grated Parmesan or Pecorino Romano cheese can be used for the topping; both provide a salty, umami taste with slightly different intensities.
- If cooking for more than four servings, scale the recipe by using 3 scallops per serving, increasing breadcrumb topping to 25g per scallop accordingly for even coverage.
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How to Store?
To keep your scallop gratin fresh and delicious, follow these storage tips:
Room Temperature: Place cooled gratin in an airtight container. Store on the counter up to 2 hours only to avoid spoilage.
Refrigeration: Cover the scallop gratin with plastic wrap and place in an airtight container. Keep in fridge up to 3 days.
Freezing: Wrap in aluminum foil then store in a freezer container. Freeze up to 1 month. Thaw in fridge overnight before reheating.
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