Scallops Gratin with Garlic Parsley Butter

If you’re looking for an unforgettable seafood delight, learning how to make Scallops Gratin with Garlic Parsley Butter is an absolute must. This creamy, flavorful dish combines succulent scallops baked to golden perfection in a luscious garlic parsley butter sauce, creating a rich and comforting experience perfect for any special occasion or a cozy night in. Each bite melts in your mouth and is topped with a crispy, gratinated crust that adds a wonderful texture contrast. Whether you’re a seafood enthusiast or just starting to explore elegant home-cooked dishes, this recipe will quickly become a favorite in your culinary repertoire.

Why You’ll Love This Recipe

• Simple yet sophisticated: It uses straightforward ingredients yet results in a restaurant-quality dish.
• Rich garlic parsley butter: The aromatic butter sauce elevates sweetness of scallops brilliantly.
• Crispy gratin topping: Adds a satisfying texture contrast that makes every bite exciting.
• Quick to prepare: Ready in under 30 minutes, perfect for impressing guests without stress.
• Versatile for occasions: Whether a weekday dinner or special celebration, it fits perfectly.

Ingredients You’ll Need

The magic of this Scallops Gratin with Garlic Parsley Butter lies in its simple, fresh ingredients that each bring unique texture, flavor, or color. From creamy butter to fresh herbs and sweet scallops, every element works harmoniously to create an unforgettable taste sensation.

• Fresh scallops: Use dry-packed sea scallops for the best texture and flavor without excess moisture.
• Unsalted butter: Essential for creating the creamy garlic parsley butter base with smooth richness.
• Garlic cloves: Fresh garlic crushed or minced to add that unmistakable pungent aroma and punch.
• Fresh parsley: Brightens the dish with vibrant green color and herbal freshness.
• Grated Parmesan cheese: Adds a nutty, salty finishing touch that browns beautifully under the broiler.
• Bread crumbs: Provides a golden, crunchy top layer that contrasts well with tender scallops.
• Lemon juice: A dash of acidity to balance richness and bring a touch of brightness.
• Salt and pepper: To season perfectly and enhance every flavor note.

Variations for Scallops Gratin with Garlic Parsley Butter

This dish is delightfully flexible, and adjusting it to suit your tastes or dietary needs is easy. Feel free to experiment to find your perfect version of Scallops Gratin with Garlic Parsley Butter.

• Add some heat: Sprinkle a pinch of chili flakes into the butter for a subtle kick.
• Use herb blends: Swap parsley for basil, tarragon, or chives to vary herbal notes.
• Dairy-free option: Substitute butter with a plant-based alternative and nutritional yeast instead of Parmesan.
• Mix in other seafood: Add shrimp or crab meat for a more varied seafood gratin.
• Gluten-free breadcrumbs: Use almond flour or gluten-free panko to keep it suitable for gluten-sensitive diners.

How to Make Scallops Gratin with Garlic Parsley Butter

Step 1: Prepare the garlic parsley butter

Melt the unsalted butter gently in a small saucepan over medium-low heat. Add finely minced garlic and cook until fragrant but not browned, about 1-2 minutes. Stir in chopped fresh parsley and season with salt, pepper, and a squeeze of fresh lemon juice for brightness. Remove from heat and set aside.

Step 2: Prep the scallops

Pat the scallops dry thoroughly with paper towels to remove all moisture—this is crucial for a good sear and preventing them from becoming rubbery. Lightly season the scallops with salt and pepper on both sides.

Step 3: Assemble in baking dish

Place the scallops evenly in a buttered baking dish or individual gratin dishes. Spoon generous amounts of garlic parsley butter over each scallop, ensuring they soak in the flavors.

Step 4: Add the gratin topping

Mix together the bread crumbs and grated Parmesan cheese, then sprinkle this mixture evenly over the scallops. This will form the golden, crunchy topping after baking.

Step 5: Bake to perfection

Preheat your oven to 400°F (200°C). Place the baking dish on the middle rack and bake for 10-12 minutes until scallops are just cooked through and the topping is bubbly and toasted golden. If you want extra crispness, switch to broil for the last 1-2 minutes—but watch carefully to avoid burning.

Pro Tips for Making Scallops Gratin with Garlic Parsley Butter

• Use dry-packed scallops: Avoid wet scallops for better searing and texture.
• Don’t overcook: Scallops cook quickly; remove from the oven as soon as they turn opaque.
• Fresh herbs matter: Fresh parsley delivers brighter flavor compared to dried.
• Butter temperature: Use melted but not hot butter to avoid cooking garlic too fast and turning it bitter.
• Customize your topping: Mix panko and Parmesan for the perfect balance of crunch and flavor.

How to Serve Scallops Gratin with Garlic Parsley Butter

Garnishes

Sprinkle chopped fresh parsley or a few lemon zest strands on top right before serving for a pop of color and fresh aroma. A light drizzle of extra virgin olive oil enhances the buttery richness without overpowering the dish.

Side Dishes

This luxurious scallop gratin pairs beautifully with simple sides like steamed asparagus, roasted baby potatoes, or a crisp green salad dressed with vinaigrette. A side of crusty garlic bread can also soak up every buttery drop on the plate—don’t miss it!

Creative Ways to Present

For a stunning presentation, serve the scallops gratin in individual ramekins or mini cast iron skillets. Garnish each portion with a sprig of parsley and a thin lemon wedge for elegance. Pair with a chilled glass of white wine like Sauvignon Blanc or Chardonnay to complete the experience.

Make Ahead and Storage

Storing Leftovers

Allow the scallops gratin to cool completely, then transfer to an airtight container and refrigerate for up to 2 days. Keep the topping covered to prevent it from absorbing moisture and getting soggy.

Freezing

While scallops gratin is best fresh, you can freeze cooked leftovers in a sealed container for up to one month. Thaw overnight in the refrigerator before reheating, but note the texture may soften slightly after freezing.

Reheating

Reheat gently in a preheated oven at 325°F (160°C) for 8-10 minutes to warm through and revive some crispiness in the topping. Avoid microwaves whenever possible, as they can make scallops rubbery and the topping soggy.

FAQs

Can I use frozen scallops for this recipe?

You can, but make sure to thaw them completely and pat dry before cooking to avoid excess moisture, which can affect the texture and searing process.

Is it possible to bake scallops gratin without Parmesan cheese?

Yes, you can omit Parmesan or use alternatives like Pecorino Romano or nutritional yeast for a slightly different flavor and texture.

How do I know when scallops are cooked perfectly?

They should be opaque and just firm to the touch but still tender. Overcooking makes them chewy, so watch closely as they only need about 10-12 minutes in the oven.

Can I prepare the garlic parsley butter ahead of time?

Absolutely! Make the butter sauce a day in advance and keep it refrigerated, then gently rewarm before pouring over scallops for baking.

What wine pairs well with Scallops Gratin with Garlic Parsley Butter?

Light-bodied, crisp white wines like Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay complement the dish’s buttery richness beautifully.

Final Thoughts

Trying out Scallops Gratin with Garlic Parsley Butter is a culinary adventure that’s well worth your time. The combination of tender scallops, aromatic garlic parsley butter, and a crunchy gratin topping creates a stunning dish that’s perfect for impressing loved ones or simply treating yourself. Dive into this recipe today, and let the delightful flavors bring a bit of joy and warmth to your table.

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