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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 luxurious yet easy-to-make dish featuring tender scallops baked under a creamy, cheesy, golden crust. Enhanced with aromatic garlic parsley butter and a hint of lemon, it offers a perfect balance of fresh seafood flavors and rich, comforting textures ideal for special occasions or weeknight dinners.

Ingredients

Scale

Seafood

  • 12 fresh dry-packed scallops

Garlic Parsley Butter

  • 4 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped

Creamy Base

  • ¾ cup heavy cream
  • 1 teaspoon lemon juice
  • ¼ teaspoon salt

Gratin Topping

  • ½ cup grated Gruyère or Parmesan cheese
  • ¼ cup breadcrumbs, lightly toasted in butter

Seasoning

  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Garlic Parsley Butter: Melt the unsalted butter in a small pan over low heat. Add the minced garlic and cook gently until fragrant without browning. Stir in the finely chopped fresh parsley. Remove from heat and set aside to let the flavors combine.
  2. Preheat and Prepare the Scallops: Preheat your oven to 400°F (200°C). Pat scallops dry thoroughly with paper towels to ensure good searing and texture. Season lightly with salt and black pepper. Arrange scallops individually or in small baking dishes suitable for gratin.
  3. Make the Creamy Base: In a saucepan, gently warm the heavy cream with lemon juice and a pinch of salt over low heat. Stir occasionally to blend flavors without bringing the mixture to a boil, creating a silky sauce to complement the scallops.
  4. Assemble the Gratin: Pour a little of the warm cream mixture over the scallops. Spoon the garlic parsley butter generously on top. Evenly sprinkle a mixture of grated cheese and toasted breadcrumbs over each scallop or baking dish to form the gratin crust.
  5. Bake to Perfection: Place the baking dishes in the preheated oven and bake for 10 to 12 minutes, until scallops are opaque and cooked through, and the gratin topping is golden brown. Watch carefully to prevent the cheese from burning.

Notes

  • Choose dry-packed scallops to avoid excess moisture and soggy texture in the gratin.
  • Avoid overcooking scallops to maintain their tender, buttery texture—watch the baking time closely.
  • Toast breadcrumbs separately in butter for an added crunchy and flavorful topping.
  • Use fresh garlic and parsley for the brightest flavor in the butter mixture.
  • High oven heat is essential to develop a beautifully caramelized and golden gratin crust.

Nutrition

Keywords: scallops gratin, garlic parsley butter, seafood, cheesy gratin, easy scallops recipe, baked scallops, creamy scallops, elegant seafood dish

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