Gratine of Sauteed Scallops Provencal
Indulge in the luxurious flavors of the French Riviera with this Gratine of Sauteed Scallops Provencal, a showstopping dish that’s as elegant as it is irresistible. Perfectly seared sea scallops are nestled in a creamy white wine sauce infused with fragrant shallots, garlic, fresh thyme, and juicy cherry tomatoes, creating a symphony of Provencal-inspired flavors. Topped with a golden crust of Parmesan-kissed panko breadcrumbs enhanced by zesty lemon, this gratine is baked to bubbling perfection for a crowd-pleasing appetizer or sophisticated main course. Ready in just 35 minutes, this foolproof recipe brings restaurant-quality sophistication straight to your table, perfect for impressing guests or savoring a romantic dinner for two.
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Recipe Information
Ingredients
- 500 grams Sea scallops
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 medium Shallots, finely minced
- 3 cloves Garlic cloves, finely minced
- 120 milliliters Dry white wine
- 150 milliliters Heavy cream
- 200 grams Cherry tomatoes, quartered
- 1 teaspoon Fresh thyme, chopped
- 1 tablespoon Fresh parsley, chopped
- 60 grams Panko breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
Instructions
Preheat your oven to 200°C (400°F).
Pat the scallops dry with paper towels and season them lightly with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the scallops to the skillet in a single layer and sear for about 1-2 minutes per side until golden brown. Remove the scallops and set aside.
In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Sauté the minced shallots and garlic until softened and fragrant, about 2-3 minutes.
Deglaze the pan with white wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.
Stir in the heavy cream, quartered cherry tomatoes, fresh thyme, and parsley. Simmer for another 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper, if needed.
Arrange the cooked scallops in a shallow, oven-safe baking dish. Pour the sauce over the scallops evenly.
In a small bowl, mix together panko breadcrumbs, Parmesan cheese, lemon zest, and a pinch of salt and pepper.
Sprinkle the breadcrumb mixture evenly over the scallops and sauce.
Place the baking dish in the preheated oven and bake for 10 minutes, or until the breadcrumbs are golden and the dish is bubbling.
Remove from the oven, let it rest for 5 minutes, and serve warm as an appetizer or main course.
Nutrition Facts
Calories |
2162 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.8 g | 159% | |
| Saturated Fat | 59.1 g | 296% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 7028 mg | 306% | |
| Total Carbohydrate | 105.1 g | 38% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 13.4 g | ||
| Protein | 136.0 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 723 mg | 56% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 2373 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
