Tarragon Scallop Gratin
Delight your taste buds with the elegance of Tarragon Scallop Gratin, a luxurious seafood dish that's surprisingly simple to prepare. Succulent sea scallops are bathed in a creamy white wine and tarragon sauce, then crowned with a golden, buttery breadcrumb topping infused with Parmesan and bright lemon zest. This restaurant-quality recipe is baked to perfection in just 15 minutes, making it perfect for both special occasions and weeknight indulgence. Serve it bubbling straight from the oven with crusty bread or a crisp green salad for a show-stopping presentation. Bursting with fragrant shallots, garlic, and fresh herbs, this gratin is a seafood lover’s dream come true. Perfectly seasoned and effortlessly elegant, it’s a dish you’ll return to time and time again.
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Recipe Information
Ingredients
- 16 large Fresh sea scallops
- 4 tablespoons Unsalted butter
- 1 medium, finely chopped Shallot
- 2 cloves, minced Garlic
- 0.25 cup Dry white wine
- 0.5 cup Heavy cream
- 2 tablespoons, chopped Fresh tarragon leaves
- 0.75 cup Panko breadcrumbs
- 0.5 cup, grated Parmesan cheese
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small, zest and juice Lemon
Instructions
Preheat your oven to 400°F (200°C). Lightly grease four small ramekins or a medium-sized baking dish and set aside.
Pat the scallops dry with paper towels and season them with a pinch of salt and pepper. Set aside.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and minced garlic, cooking until softened and fragrant, about 2-3 minutes.
Deglaze the skillet with the white wine, letting it simmer for 1-2 minutes until slightly reduced. Stir in the heavy cream and fresh tarragon. Simmer for an additional 2 minutes, then remove from heat.
Arrange the scallops evenly in the prepared ramekins or baking dish. Spoon the cream mixture over the scallops, ensuring they are evenly coated.
In a small bowl, combine the panko breadcrumbs, grated Parmesan, lemon zest, and a pinch of salt. Melt the remaining 2 tablespoons of butter and mix it into the breadcrumb mixture. Drizzle in the olive oil and toss to coat.
Sprinkle the breadcrumb topping evenly over the scallops and sauce.
Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown and the scallops are opaque and just cooked through.
Remove from the oven, drizzle with a squeeze of fresh lemon juice, and garnish with additional chopped tarragon if desired.
Serve immediately with crusty bread or a crisp green salad.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 1569 mg | 68% | |
| Total Carbohydrate | 30.8 g | 11% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 162 mg | 12% | |
| Iron | 2.1 mg | 11% | |
| Potassium | 648 mg | 14% | |
*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.
