Best Scallop Gratin Recipes

BAY SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SCALLOP GRATIN

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
• Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
• Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 6 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

BAY SCALLOP GRATIN RECIPE - (4.2/5)

Steps:

• Preheat the oven to 425°F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto (optional), parsley, lemon juice, 1 tablespoon Pernod (or white wine), tarragon, salt, and black pepper, and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

SCALLOP GRATIN WITH SCALLIONS

Steps:

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

SAFFRON SCALLOP GRATIN

Steps:

• Preheat the broiler. (If possible, position the broiler rack 3 inches from the heat.) Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl. Soak the saffron in a separate small bowl with 1 tablespoon water.
• Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat. Add the scallops, season with salt and sear until golden, about 2 minutes. Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet).
• Heat the remaining 1 tablespoon olive oil in the skillet. Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes. Add the garlic and paprika and stir until toasted, about 1 minute. Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute. Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops. Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes. Season with salt.
• Remove the skillet from the heat and stir in the butter until melted. Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes. Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed.

SCALLOP AND MUSHROOM GRATIN

Steps:

• Preheat oven to 450°.
• Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.
• Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.
• Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.
• Serve at once.

BAY SCALLOP GRATIN

Steps:

• Directions Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

MOMOSITA'S SCALLOP SQUASH (PATTY PAN) GRATIN

Steps:

• Preheat oven to 350 degrees.
• Cut off tops of squash and use a melon baller or sharp teaspoon to scoop out the middle and reserve.
• Boil the squash covered in 1 inch of water for 2 minutes.
• Line the bottom of a small casserole dish with the squash bottoms and set aside the tops.
• Melt the butter in a pan and saute the onion and garlic for 2 minutes. Add the corn and continue cooking until soft. Add salt, pepper, paprika and sugar.
• In a medium bowl, combine the chopped tomatoes, breadcrumbs, eggs, oregano and basil.
• Add the sauteed vegetables to the breadcrumb mixture. Mix gently and then spoon it over the tops of the squash (they will be overflowing).
• Sprinkle the parmesan cheese over the top and replace the squash tops.
• Bake for 30 minutes.

SCALLOP AU GRATIN CASSEROLE

Steps:

• Combine all ingredients together in a small casserole dish.
• Preheat over to 350.
• Cook for 25-30 minutes.

SCALLOP GRATIN

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

SCALLOP OR TILAPIA GRATIN

Steps:

• Make the compound butter:.
• Place the butter in a medium size bowl (or in a small food processor) to use with an electric mixer. Add the garlic, shallot, parsley, lemon juice, Sambuca, salt and pepper and mix until combined. With the mixer on low speed, add the olive oil in a slow drizzle, mixing until well combined. It should have a mayonnaise-like consistency. Stir 1/2 cup of panko crumbs into the butter mixture and set aside.
• If using scallops instead of tilapia, remove the small muscle from each scallop with a sharp knife.
• Preheat oven to 425°F.
• Using 6 individual heat-proof dishes or a 9 x 13 glass pan, place 1 Tbsp wine in each dish (or all 6 Tbsp in the single pan).
• Pat the scallops or fish dry with a paper towel and divide among the dishes or spread out in the single dish.
• Spoon the compound butter over the scallops or fish, using your fingers to spread it out somewhat. On fish fillets, spread butter over fillets, leaving about 1/2" around the edges.
• Sprinkle the remaining panko crumbs over the scallops or fish, coating lightly.
• Bake 10-12 minutes at 425 F, then turn oven to Broil and cook another 2-3 minutes, keeping an eye on the top to ensure it browns evenly. Rotate in oven if necessary.
• Serve hot, while top is nicely crispy. Garnish with additional parsley and a squirt of lemon if desired.