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Scallops Gratin with Garlic Parsley Butter

Scallops Gratin with Garlic Parsley Butter
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Scallops Gratin with Garlic Parsley Butter is a creamy, flavorful seafood dish featuring succulent scallops baked in a rich garlic parsley butter sauce, topped with a crispy gratin crust. Ready in under 30 minutes, this elegant yet simple recipe delivers restaurant-quality results perfect for special occasions or cozy nights in. The buttery, garlicky, herbaceous sauce complements the sweet scallops perfectly, with a golden, crunchy topping providing delightful texture contrast.

Ingredients

Scale

Main Ingredients

  • 12 dry-packed sea scallops, patted dry
  • 4 tbsp unsalted butter
  • 3 garlic cloves, finely minced
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice
  • Salt and freshly ground black pepper, to taste

Gratin Topping

  • 1/2 cup bread crumbs (use gluten-free breadcrumbs or almond flour for gluten-free option)
  • 1/3 cup grated Parmesan cheese (or nutritional yeast for dairy-free version)

Instructions

  1. Prepare the garlic parsley butter: Melt the unsalted butter gently in a small saucepan over medium-low heat. Add the finely minced garlic and cook until fragrant but not browned, about 1-2 minutes. Stir in chopped fresh parsley, season with salt, pepper, and fresh lemon juice. Remove from heat and set aside.
  2. Prep the scallops: Thoroughly pat dry the scallops with paper towels to remove all moisture for a good sear. Lightly season both sides with salt and pepper.
  3. Assemble in baking dish: Place 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.
  4. Add the gratin topping: Mix together the bread crumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the scallops to form a golden, crunchy top after baking.
  5. Bake to perfection: Preheat the 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 golden. For extra crispness, broil for 1-2 minutes at the end, watching closely to prevent burning.

Notes

  • Use dry-packed scallops for the best texture and searing results.
  • Don’t overcook scallops; they should be opaque and tender.
  • Fresh parsley delivers better flavor and color than dried herbs.
  • Melt butter gently to avoid burning garlic, which can turn bitter.
  • For topping variation, mix panko breadcrumbs with Parmesan for crunch and flavor.
  • Use gluten-free breadcrumbs or almond flour for gluten-sensitive diets.
  • Butter can be substituted with plant-based alternatives for a dairy-free version; Parmesan can be replaced with nutritional yeast.
  • Make garlic parsley butter a day ahead and gently rewarm before use.
  • Serve garnished with fresh parsley, lemon zest, and a light drizzle of extra virgin olive oil.

Nutrition

Keywords: scallops, gratin, seafood, garlic parsley butter, baked scallops, appetizer, gluten free, elegant seafood dish

Find it online: https://gourmetglazing.com/scallops-gratin-with-garlic-parsley-butter/