French Sea Scallop Gratin with White Wine and Gruyère

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A classic French bistro favorite, this elegant sea scallop gratin features tender scallops nestled in a silky white wine and cream sauce, blanketed with bubbling Gruyère and a crisp golden topping. Each spoonful balances the natural sweetness of the scallops with the nutty richness of melted cheese and the bright lift of dry wine. It feels luxurious yet comes together with simple, well-chosen ingredients.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 32 gFat
• 18 gSaturated Fat
• 14 gCarbs
• 1 gFiber
• 3 gSugar
• 32 gProtein
• 620 mgSodium
• 560 mgPotassium
• 320 mgCalcium
• 2 mgIron
• 6 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the scallops and vegetables

• 1.5 lb large sea scallops (about 16-20), side muscle removed
• 4 tbsp unsalted butter, divided
• 2 medium shallots, finely minced
• 6 oz cremini mushrooms, thinly sliced
• 2 cloves garlic, finely grated
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground white pepper
• Pinch of freshly grated nutmeg

For the cream sauce

• 1/2 cup dry white wine (such as Muscadet or Sauvignon Blanc)
• 1 cup heavy cream
• 1 tbsp all-purpose flour
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh flat-leaf parsley

For the gratin topping

• 1 cup grated Gruyère cheese (about 3.5 oz)
• 1/4 cup grated Parmigiano-Reggiano
• 1/3 cup panko breadcrumbs
• 1 tbsp olive oil

Directions

1. Pat the scallops very dry with paper towels, then season lightly with the salt, white pepper, and nutmeg; set aside while you prepare the sauce.
2. Preheat the oven to 425°F (220°C) and lightly butter four shallow gratin dishes or a 9×13-inch baking dish.
3. Melt 2 tablespoons of the butter in a large skillet over medium heat, add the minced shallots, and cook gently for 2-3 minutes until softened and translucent.
4. Add the sliced mushrooms and a pinch of salt, then sauté for 4-5 minutes until they release their liquid and turn golden; stir in the grated garlic and cook for 30 seconds more.
5. Pour in the white wine and simmer for 2-3 minutes to reduce slightly, then sprinkle the flour over the mixture and stir for 1 minute to cook off the raw taste.
6. Add the heavy cream and lemon juice, and simmer gently for 3-4 minutes until the sauce lightly coats the back of a spoon; stir in the chopped parsley and remove from the heat.
7. Heat the remaining 2 tablespoons of butter in a separate skillet over medium-high heat and sear the scallops for 45-60 seconds per side, just until lightly golden (they will finish cooking in the oven).
8. Arrange the seared scallops in the prepared gratin dishes, spoon the creamy mushroom sauce evenly over and around them, then sprinkle the Gruyère, Parmigiano, and panko mixture on top and drizzle with the olive oil.
9. Bake for 12-15 minutes, until the cheese is melted, the sauce is bubbling at the edges, and the scallops are just opaque in the center.
10. Let the gratin rest for 2 minutes, then serve immediately with crusty baguette or a simple green salad alongside.

Cook’s Notes

• Use only dry-packed sea scallops if possible; wet scallops release too much liquid and will steam instead of sear.
• Patting the scallops completely dry is the single most important step for getting a golden crust rather than a gray, watery surface.
• Do not overcook the scallops in the oven; they should remain just barely opaque and tender, as they continue cooking from residual heat.
• Muscadet is the traditional French wine pairing for this dish, but any crisp, dry white wine works beautifully.
• For an even richer gratin, substitute half of the heavy cream with crème fraîche.

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