Scallop and Mushroom Gratin
Indulge in the luxurious flavors of this Scallop and Mushroom Gratin, an elegant dish that combines tender sea scallops, earthy button mushrooms, and a creamy white wine sauce, all crowned with a golden, cheesy breadcrumb topping. Perfect for special occasions or an upscale weeknight dinner, this recipe features Gruyère cheese for a nutty richness and a fragrant blend of shallots and garlic to elevate every bite. With a crispy panko crust infused with fresh parsley and a hint of lemon, this gratin is baked to perfection in just 15 minutes. Serve it hot with a side of crusty bread or a bright green salad for a restaurant-quality dining experience at home. Easy to prepare yet impressively decadent, this seafood gratin is sure to wow your guests and satisfy your cravings for refined comfort food.
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Recipe Information
Ingredients
- 500 grams Sea scallops
- 250 grams Button mushrooms
- 30 grams Unsalted butter
- 2 pieces Shallots
- 2 pieces Garlic cloves
- 100 milliliters Dry white wine
- 150 milliliters Heavy cream
- 100 grams Grated Gruyère cheese
- 100 grams Panko breadcrumbs
- 10 grams Fresh parsley
- 15 milliliters Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 piece Lemon
Instructions
Preheat your oven to 200°C (400°F) and grease a baking dish with a little butter or olive oil.
Clean the sea scallops by patting them dry with a paper towel, and set aside.
Clean the mushrooms and slice them thinly.
Finely chop the shallots and garlic.
Heat the butter in a large skillet over medium heat. Add the shallots and garlic, sautéing them until fragrant, about 2 minutes.
Add the sliced mushrooms to the skillet. Season with a pinch of salt and pepper, then sauté until the mushrooms release their moisture and become golden, about 5 minutes.
Pour in the white wine and let it reduce by half, about 3 minutes.
Stir in the heavy cream and let the mixture simmer gently until it thickens slightly, about 4 minutes. Remove from heat.
Arrange the scallops in the greased baking dish in a single layer. Spoon the mushroom and cream mixture evenly over the scallops.
In a small bowl, mix the panko breadcrumbs, grated Gruyère cheese, and chopped parsley. Drizzle with olive oil and a squeeze of lemon juice, and stir until combined.
Sprinkle the breadcrumb mixture evenly over the scallops and mushrooms.
Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the top is golden brown and the scallops are cooked through.
Remove from the oven and let cool slightly before serving. Garnish with additional parsley and a wedge of lemon, if desired.
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 16.5 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1784 mg | 78% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.6 g | ||
| Protein | 40.8 g | 82% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 309 mg | 24% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 747 mg | 16% | |
*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.
