Scallop Gratin Recipe

Cook Time: 10 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

• 2 tablespoons unsalted butter, or as needed, melted, divided
• cup crme frache
• cup white wine
• 1 teaspoon grated lemon zest
• 1 pinch cayenne pepper, or to taste
• 1 pinch kosher salt, or to taste
• 8 dry-pack sea scallops
• 2 tablespoons chopped fresh tarragon
• 2 tablespoons finely grated Parmesan cheese

Directions

1. Preheat the oven to 450F (230C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
2. In a bowl, whisk together crme frache, white wine, lemon zest, cayenne pepper, and kosher salt until smooth.
3. Add the scallops to the mixture and toss to coat. Let sit for about 5 minutes to allow the flavors to meld.
4. Divide the scallops evenly between the prepared gratin dishes. Pour the remaining crme frache sauce over the top.
5. Sprinkle the tarragon and Parmesan cheese over the scallops, then drizzle with the remaining 1 tablespoon melted butter.
6. Bake in the preheated oven for 4 minutes.
7. Switch the oven setting to broil and continue cooking for another 2 to 4 minutes, until the scallops are golden brown, slightly springy to the touch, and opaque.

Nutrition Facts (per serving)

• Calories: 354
• Total Fat: 26g (33% Daily Value)
• Saturated Fat: 15g (77% Daily Value)
• Cholesterol: 123mg (41% Daily Value)
• Sodium: 605mg (26% Daily Value)
• Total Carbohydrate: 3g (1% Daily Value)
• Dietary Fiber: 0g (0% Daily Value)
• Total Sugars: 1g
• Protein: 24g (48% Daily Value)
• Vitamin C: 2mg (2% Daily Value)
• Calcium: 175mg (13% Daily Value)
• Iron: 3mg (16% Daily Value)
• Potassium: 484mg (10% Daily Value)

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Origin and History of Scallop Gratin

Scallop Gratin is a classic French dish that beautifully blends fresh seafood with rich, creamy sauces. The term "gratin" refers to a culinary technique in which ingredients are topped with breadcrumbs or cheese and then browned under a broiler or in the oven. This technique is said to have originated in France, where gratins are a popular way to prepare various vegetables, meats, and seafood. The concept of gratins has been around since the 18th century, but the combination of scallops with a creamy sauce became widely popular in French coastal regions, where fresh seafood was abundant. The dish is often associated with the refined dining culture of France and has evolved into various regional forms throughout Europe and beyond.

Regional Characteristics of Scallop Gratin

Scallop Gratin, while enjoyed in many parts of the world, has its roots deeply tied to French cuisine, particularly in regions with easy access to fresh seafood like Normandy and Brittany. In these coastal areas, scallops are often harvested directly from the local waters, making them a key ingredient in many traditional dishes. The preparation of Scallop Gratin can vary by region; for example, some versions include a touch of local white wine, while others might incorporate regional herbs like tarragon or parsley. The use of crme frache in the sauce is a distinctly French twist, adding a rich, tangy flavor to the dish that complements the delicate sweetness of the scallops.

How Scallop Gratin Differs from Similar Dishes

Scallop Gratin stands out from other similar seafood dishes primarily due to its method of preparation. Unlike traditional seafood casseroles or baked dishes, the gratin technique involves broiling the scallops with a creamy sauce and a generous topping of cheese and herbs, creating a slightly crispy and golden crust. This contrasts with dishes like Scallops Rockefeller, which is also a baked scallop dish but incorporates spinach, parsley, and other seasonings in the preparation. Another notable difference is the use of crme frache in Scallop Gratin, which adds a velvety smooth texture and a subtle tang, unlike the heavier sauces used in many other scallop preparations.

Where Scallop Gratin is Typically Served

Scallop Gratin is often served as a refined appetizer or main course at upscale seafood restaurants, particularly those specializing in French or Mediterranean cuisine. The dish is perfect for special occasions such as anniversaries or holiday meals, thanks to its rich flavor and elegant presentation. In coastal regions where scallops are plentiful, such as Normandy in France or parts of New England in the United States, it is a common feature on restaurant menus. It is also a popular choice for intimate dinners, often paired with a crisp white wine and accompanied by a slice of crusty French bread to soak up the delicious sauce.

Interesting Facts about Scallop Gratin

One fascinating aspect of Scallop Gratin is its versatility. While the recipe traditionally calls for crme frache, many home cooks have adapted the dish by substituting ingredients based on availability or personal taste. For instance, some prefer using mascarpone or sour cream instead of crme frache for a slightly different flavor profile. Additionally, the sauce can be enhanced with various herbs and spices, including dill, basil, and even a touch of garlic for added depth of flavor. Another interesting fact is that the technique of gratin baking, though commonly associated with French cuisine, is used in various cultures around the world, often as a way to prepare rich, comforting dishes. This adaptability has helped Scallop Gratin maintain its popularity across diverse culinary traditions.

FAQ about Scallop Gratin Recipe

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