This recipe for Scallops Gratineed is the kind of dish that makes an ordinary dinner table feel like a corner table at a fancy French bistro. It’s a gorgeous blend of tender scallops, shallots sautéed just until sweet and soft, white wine simmered down into something fragrant, and Gruyere cheese melted over the top into a golden, bubbly layer.
I’ll admit, I once swore I’d never put cheese on seafood. The idea of melting Gruyere over scallops felt like I was breaking some unspoken rule. But the first time I tasted this dish, I understood why people have loved it for generations. It’s delicate, rich, and bright all at the same time — the kind of flavor that makes you grab a piece of bread and clean the ramekin like no one’s watching.
Why This Recipe Surprised Me
I’ve cooked scallops plenty of times, usually seared simply with butter and lemon, but this preparation is on a whole different level. The white wine cuts through the richness so the dish never feels heavy. The cheese, instead of overpowering the scallops, melts gently into the sauce, turning it into something silky and elegant.
When I first made this, it was a Friday night — nothing fancy planned, just me trying to use what I had in the fridge. By the time I pulled it out from under the broiler, my kitchen smelled like the kind of place where you order by the glass, not the bottle. It’s that good.
Ingredients That Make It Shine
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Scallops – Big, plump sea scallops work best. Make sure they’re dry so they sear beautifully.
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Shallots – These give a gentle sweetness. If you don’t have shallots, a sweet onion works just fine.
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White wine – A dry wine like Pinot Gris brings brightness.
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Butter – Unsalted, to keep the seasoning balanced.
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Gruyere cheese – Creamy, nutty, and perfect for melting. Swiss or Comté are good backups.
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Thyme & Bay leaf – These herbs make the sauce smell like you spent hours on it.
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Flour – A light dusting on the scallops helps them get that golden crust.
I always say good seafood doesn’t need to be complicated. This is proof.
How I Make It Step by Step
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Shallots First
I sauté finely chopped shallots in butter and a touch of oil until they turn soft and glossy. A quick hit of garlic right at the end brings everything together. -
Season and Dust the Scallops
I slice the scallops in half horizontally, season with salt and pepper, and lightly dust them in flour. This step is key — it’s what gives them that lovely crust when they hit the pan. -
Quick Sear
I sear them in a mix of butter and oil, just long enough to get a golden edge, about 1–2 minutes per side. Don’t walk away here — scallops cook fast. -
Wine and Herbs
Once the scallops are seared, I pour in the white wine, thyme, bay leaf, and the shallots. A couple of minutes of gentle simmering lets the wine reduce into a light, flavorful sauce. -
Into the Ramekins
I divide the scallops and sauce into shallow ovenproof dishes, top with shredded Gruyere, and dot with a few tiny butter pieces. -
Broil
A quick trip under the broiler until the cheese melts and turns golden. That bubbling top is always the best part.
My Go-To Tips for Perfect Scallops
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Dry them really well. If there’s any moisture, they’ll steam instead of sear. I usually press them gently with paper towels right before cooking.
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Use a hot pan. This helps build that golden crust fast without overcooking.
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Don’t skimp on the wine. A good dry white makes the sauce sing.
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Gruyere is worth it. It melts into something rich without being too strong. If you substitute, choose a mild, nutty cheese.
And the most important tip? Have your bread ready. The sauce deserves it.
Ways to Serve It
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As an appetizer: One ramekin per person with some warm baguette.
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As a main course: Served with a crisp salad and maybe a glass of the same wine you used to cook.
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Over pasta: If you want to stretch it into a full meal, spoon the scallops and sauce over thin noodles.
I’ve even served it with roasted asparagus on the side, and it felt like a dinner party dish without the stress.
How I Store and Reheat
If there happen to be leftovers (which is rare), I cover the ramekins tightly and refrigerate. To reheat, I warm them gently in the oven at a low temperature, just until heated through. I avoid the microwave here — it can make scallops rubbery.
If you’re making this ahead for guests, you can prepare everything up to the broiling step and just pop them under the broiler right before serving.
Frequently Asked Questions
Can I use smaller scallops?
Yes, but they’ll cook even faster, so keep an eye on them. Sea scallops are ideal because they hold their shape well.
What’s the best wine to use?
A dry white wine like Pinot Gris, Sauvignon Blanc, or a light Chardonnay works beautifully. Cook with something you’d actually drink.
Can I make it without wine?
You can use a mix of seafood stock and a squeeze of lemon for brightness, but wine adds a unique depth.
Can I substitute the cheese?
Gruyere is classic, but Swiss or Comté melt nicely too. I’d stay away from anything too sharp or strong.
Julia Child’s Scallops Gratineed
Delicate scallops meet a rich, buttery white wine sauce and a golden Gruyère topping in this timeless French classic.
Ingredients
- 6 large scallops, sliced horizontally
- 1 large shallot, diced
- 1 garlic clove, finely chopped
- ¼ cup flour
- 3 tablespoons unsalted butter, divided
- olive oil, for drizzling
- ⅔ cup dry white wine (such as Pinot Gris)
- 1 bay leaf
- 2–3 sprigs thyme, leaves stripped and chopped
- ¼ cup Gruyère cheese, shredded (or Swiss cheese)
- salt and pepper, to taste
Instructions
- Heat a drizzle of olive oil and 1 tablespoon of butter in a skillet over medium heat. Add the diced shallots and cook gently until softened and translucent. Stir in the garlic and cook briefly until fragrant. Remove from the pan and set aside.
- Pat the scallops very dry with paper towels to help achieve a good sear. Season with salt and pepper, then lightly dust with flour, shaking off any excess.
- In the same skillet, melt another tablespoon of butter with a touch of olive oil. Sear the scallops for 1–2 minutes per side until golden brown.
- Pour in the white wine, add the thyme, bay leaf, and the cooked shallot mixture. Let it simmer for 2–3 minutes, stirring occasionally, until the liquid reduces slightly and forms a light sauce.
- Spoon the scallops and sauce evenly into shallow oven-safe ramekins or gratin dishes. Top each with a generous sprinkle of shredded Gruyère and dot with the remaining butter.
- Place the dishes under the broiler for about 2 minutes, just until the cheese melts and turns lightly golden. Serve immediately with crusty bread or a light salad.
Notes
- Make sure scallops are well dried before searing — this ensures a crisp, golden crust.
- Larger scallops hold up best to the cooking process.
- Dry white wine works best here, but you can also use a crisp Pinot Grigio or Sauvignon Blanc.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 231Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 7gCholesterol 38mgSodium 255mgCarbohydrates 12gFiber 1gSugar 1gProtein 7g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Scallops Gratineed is the kind of dish that feels fancy without asking too much of you. It’s quick to make, smells incredible, and has that perfect balance of richness and brightness.
Every time I make this, I end up scraping the ramekin clean. It’s one of those recipes that reminds me why good food doesn’t have to be complicated to feel special. Grab some scallops, a good bottle of wine, and a little Gruyere — and you’ve got a dinner worth remembering.
