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Fish, Northern, Eastern and Western France

Scallops gratin with shallot butter and rice

Scallops gratin with shallot butter is made of scallops broiled in their shells with shallots, parsley butter and breadcrumbs, served with rice. This easy recipe for 4 people takes 35 minutes and costs about €6.00 per person. The key is keeping the scallops under the broiler for just a few minutes so they stay tender under the golden crust.

Tonight, scallops gratin in their shells, with shallots and parsley butter, served with rice.

Scallops gratin with shallot butter and rice
Total time
35 min
Difficulty
Easy
Cost per person
€6.00
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Fall, Winter

Under the golden breadcrumbs, the scallops stay tender and pearly, resting on softened shallots cooked in white wine and drowned in parsley butter that runs out with the first bite. The coral, cooked right along with the scallop, adds a stronger briny note that sets this dish apart from a simple seared scallop plate. It takes few steps, but good timing matters, especially under the broiler.

This is a dish for a festive evening with other adults, for a weeknight dinner that feels special, or for guests without spending hours in the kitchen. Plain rice on the side soaks up the melted butter and balances the richness of the dish. Mon Chou suggests this version with the scallops broiled right in their shells, the way they're served in Brittany.

The ingredients

4 people

Fish counter

  • Sea scallops with coral 16

Fruits and vegetables

  • Shallots 3
  • Garlic 2 cloves
  • Parsley 1 bunch
  • Lemon 0.5

Dairy

  • Butter 100 g

Pantry

  • Breadcrumbsoften in the pantry 60 g
  • Dry white wine 10 cl
  • Riceoften in the pantry 300 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Mollusks, Lactose, Gluten

The step by step recipe

  1. Mix the softened butter with the minced garlic and parsley, salt and pepper.

    Mash the butter well with a fork, it will blend evenly.

  2. Cook the chopped shallots in a knob of butter, deglaze with the wine and let it reduce. 5 min

    The wine should almost completely disappear.

  3. Divide the shallots among the shells or small dishes, place four scallops in each and top with parsley butter.

    Have your fishmonger open and clean the shells for you.

  4. Sprinkle with breadcrumbs and broil at 220°C. 10 min

    Watch closely, the breadcrumbs brown in a matter of seconds.

  5. Meanwhile, cook the rice in salted water, drain it and serve with the scallops and a squeeze of lemon. 11 min

    Don't overcook the scallops, they turn rubbery.

Our tips to get it right

  • Take the butter out of the fridge well ahead of time so it's truly soft, otherwise it won't blend evenly with the garlic and parsley.
  • If you're using real shells, nestle them flat on the baking sheet with a bit of coarse salt so they don't tip over while cooking.
  • Preheat the broiler a few minutes before you put the dish in, so the breadcrumbs brown quickly without overcooking the scallops underneath.

The variations

  • Swap the white wine for dry hard cider for an even more Breton version, the flavor turns slightly fruitier.
  • For a version without shellfish, keep the same parsley butter and breadcrumb topping on thick fillets of white fish.
  • To save time, make the parsley butter and cook the shallots the day before, then just assemble and broil right before dinner.

What to serve it with

  • Plain rice, as in the recipe
  • A glass of chilled muscadet
  • A simple green salad

Storage

Assembled raw scallops keep 1 day in the fridge before cooking, well covered. Once cooked, eat the scallops the same day, they turn rubbery when reheated. Freezing isn't recommended for this dish.

Questions about this dish

Can you use frozen scallops for this recipe?

Yes, as long as you thaw them fully in the fridge and pat them dry with paper towels before cooking. Otherwise they release too much water and won't brown well under the broiler.

Should you keep the coral on the scallops?

It's strongly recommended for this recipe, the coral adds flavor and a nice orange color. You can remove it if you don't like the texture, the dish still works well without it.

Can this dish be made ahead for a dinner party?

You can make the parsley butter and cook the shallots the day before. Assemble the shells just before your guests arrive and broil at the last minute so the scallops stay tender.

What breadcrumbs work best for a golden gratin?

Plain fine breadcrumbs work perfectly, they brown quickly under the broiler. Avoid coarse breadcrumbs, which take longer and risk overcooking the scallops underneath.

How long does it take to make scallops gratin with shallot butter and rice?

Count 35 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in scallops gratin with shallot butter and rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does scallops gratin with shallot butter and rice cost?

About €6.00 per serving, or €24.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, lactose, gluten. Always check the labels of the products you buy.

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