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The starter, French classic

Gratinéed scallops

Gratinéed scallops are a classic French starter for 6, with three scallops per shell, a creamy white wine sauce, and a golden cheese crust. They need 35 minutes of active work and can be assembled in the morning for an evening dinner, up to the broiling step. The difficulty is medium, around €5.20 per person, and the key is searing the scallops fast so they stay pearly inside.

Three scallops per person, a creamy white wine sauce, and a gratin that crackles, this is pure holiday elegance.

Gratinéed scallops
For
6 people
Work
35 min
Total time
1 h
Prep
Prepared the same day
Difficulty
Medium
Cost per person
€5.20
Calories per person
330 kcalcalculated by Kiloach, your weight coach

Under the golden crust, the scallops keep that pearly, tender center that makes all the difference compared to an overcooked shell. The white wine and mushroom sauce coats without overpowering, and the breadcrumb and cheese topping forms a crust that crackles under the fork. It's a starter that smells like the holidays the moment it comes out of the oven.

This is the kind of dish you serve for a holiday dinner, a birthday, or a winter family meal, when you want a starter that stands out without keeping you in the kitchen as guests arrive. It pairs well with a menu that continues with a simple meat or fish main, so the spotlight stays on this opening course.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 4 steps, 18 min
  3. Before the guests arrive 1 step, 20 min
  4. When it's time to serve 1 step, 8 min

The day before, you can slice the shallots and mushrooms ahead to save time in the morning. In the morning, make the sauce, sear the scallops, assemble the shells, and keep them covered in the fridge. Just before guests arrive, take the shells out for 20 minutes and preheat the broiler, then run them under the broiler right before serving.

The ingredients

6 people

Fish counter

  • Sea scallops 18
  • Scallop shells 6

Fruits and vegetables

  • White button mushrooms 200 g
  • Shallots 2
  • Flat leaf parsley 1 bunch

Pantry

  • Dry white wineoften in the pantry 15 cl
  • Flouroften in the pantry 1 tbsp
  • Breadcrumbsoften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 40 g
  • Grated Swiss cheese 60 g

Allergens Mollusks, Lactose, Gluten

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Sauté the minced shallots and mushrooms in the butter, dust with flour, add the white wine and cream, and let it thicken. 15 min

    Let it reduce well, the sauce should coat the back of a spoon since the scallops will release a bit of water.

  2. Sear the scallops for 30 seconds on each side in a very hot pan, season with salt and pepper. 3 min

    The pan should be smoking hot, the scallops should be well browned outside and raw inside.

  3. Spoon a little sauce into each shell, add three scallops, then cover with more sauce, breadcrumbs, and grated cheese.

    Mix the breadcrumbs with the cheese, it browns faster and more evenly.

  4. Place the shells on a baking sheet, cover with plastic wrap, and refrigerate.

    Set the shells on a bed of coarse salt so they sit level.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the shells out of the fridge 20 minutes ahead and preheat the oven to broil. 20 min

    Scallops at room temperature heat more evenly.

When it's time to serveThe final touches, right in front of your guests.

  1. Broil the shells for 8 minutes, until the top is golden, and sprinkle with parsley. 8 min

    Watch them closely, the gratin goes from golden to burnt fast.

Our tips to get it right

  • Pick scallops that feel firm and smell clean and briny, that's the sign they're fresh and will hold up to searing without releasing too much water.
  • If you don't have scallop shells, small individual gratin dishes work just as well, what matters is that each guest gets their own golden portion.
  • Don't oversalt the sauce, the cheese and breadcrumbs already bring plenty of salt once the gratin browns.

The variations

  • Swap the white button mushrooms for oyster mushrooms for a deeper flavor in the fall.
  • For a shellfish free version, well, scallops are the point here, but you can use frozen, already shucked scallops, well drained before searing.
  • To save time, skip the individual shells and gratin everything in one large baking dish, cooking and plating both go faster.

What to serve it with

  • A glass of dry, mineral white wine
  • A slice of grilled country bread
  • A simple green salad afterward

Storage

Assembled shells keep up to 24 hours in the refrigerator, well covered, before broiling. They don't freeze well once assembled, the texture of the scallops and sauce would suffer. Always reheat under the broiler, never in the microwave, to keep the gratin crisp.

Questions about this recipe

Can you use frozen scallops for this recipe?

Yes, just thaw them fully in the refrigerator and pat them dry with paper towels before searing. Scallops that are too wet release water in the pan and won't brown properly.

How do you know when the scallops are cooked enough?

After 30 seconds per side in a very hot pan, they should be golden outside and still translucent at the center. They finish cooking under the broiler, so it's better to slightly undercook them at this stage.

Can you make this recipe without scallop shells?

Yes, individual ramekins or small gratin dishes work perfectly if you don't have shells. You can also serve everything in one large shareable baking dish.

How many scallops should you plan per person?

This recipe calls for three scallops per person, which makes a generous starter without being too heavy before the main course. It's the classic ratio for this kind of gratin.

Can gratinéed scallops in the shell be made ahead?

Yes, during the day. The recipe needs 35 min of work in total, split up like this, the same day, 4 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make gratinéed scallops in the shell?

Allow 1 h in total, including resting and cooking time, of which 35 min is actual work. The recipe is rated "medium".

How many calories are in gratinéed scallops in the shell?

About 330 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does gratinéed scallops in the shell cost?

About €5.20 per person, that's €31.20 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten. Remember to ask your guests about their allergies before putting your menu together.

To round out your menu

Build a menu
Crêpes Suzette The dessert

French classic

Crêpes Suzette

  • 1 h of work
  • Prepared the day before
  • Medium, €1.80 per person

490 kcalcalculated by Kiloach

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