If you’re looking for a refined yet comforting seafood dish, this Scallop Gratin with Béchamel is guaranteed to impress. Tender scallops are nestled in their shells, layered with creamy béchamel sauce and topped with a golden breadcrumb crust enriched with Parmesan, garlic, and parsley. The result is a dish that’s rich, aromatic, and perfectly balanced, ideal as an elegant appetizer for holidays, special occasions, or a romantic dinner at home.
What Is Scallop Gratin?
Scallop gratin is a popular baked scallop recipe where fresh scallops are layered with a creamy base — often béchamel sauce — and finished with a breadcrumb and cheese topping. Once baked, the surface becomes golden and crisp while the scallops remain tender and juicy underneath.
This preparation enhances the natural sweetness of scallops without overpowering their delicate flavor.
Why Everyone Will Love This Recipe
- Creamy and crunchy in every bite
- Elegant presentation, perfect for special occasions
- Easy to prepare with simple ingredients
- Ready in under 30 minutes
- Classic Italian-style gratin, comforting yet refined
Frequently Asked Questions
Can I prepare scallop gratin in advance?
You can assemble the shells a few hours ahead and keep them refrigerated, then bake just before serving.
Can I use frozen scallops?
Yes, but make sure they are fully thawed and patted dry before using.
Can I replace béchamel sauce?
You can substitute it with cream, but béchamel gives the most classic and balanced result.
How do I know when scallops are cooked?
They should be opaque and tender. Overcooking will make them rubbery.
Can I add other herbs?
Yes, thyme or chives work well, but keep flavors delicate.
How to Store
Scallop gratin is best enjoyed immediately. If needed, store leftovers in the refrigerator for up to 1 day and reheat briefly in the oven.
How to Freeze
Freezing is not recommended, as scallops may lose their delicate texture and become watery.
Ingredients
How to Make Scallop Gratin with Béchamel
In a bowl, combine the breadcrumbs, grated Parmesan, finely chopped garlic, parsley, and extra virgin olive oil.
Season with salt and black pepper, then mix until well combined. The mixture should be fragrant and crumbly, not greasy. Using a knife, carefully separate the scallop meat from the shell.
Clean the shells if needed and set them aside.
Place a small layer of the breadcrumb mixture inside each shell.
Add a spoonful of béchamel sauce, then place the scallop on top.
Cover with more breadcrumb mixture, pressing lightly to help it adhere. Arrange the filled shells on a baking tray.
Bake in a preheated oven at 200°C (392°F) for about 15 minutes, or until the top is golden brown and lightly crisp.
Serve the scallop gratin hot, straight from the oven, for the best texture and flavor.
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