I first made baked scallops in white wine cream sauce for a small dinner at home when I wanted something that looked like it came out of a fancy restaurant but didn’t keep me chained to the stove all night. Scallops are naturally sweet and delicate, and when you tuck them into a buttery cream sauce with wine, garlic, and pancetta, they become the kind of dish that makes people sit up a little straighter at the table. The crunchy topping of Panko, parmesan, and lemon zest adds that perfect contrast—you’ll want to scrape every bit off the dish with your bread.
What I love most is how flexible this recipe is. It’s the kind of thing I’d serve as an appetizer for friends (everyone loves getting their own little gratin dish) but I’ve also stretched it into a main course with pasta or salad on nights when I don’t want to fuss with multiple courses. It always feels a little celebratory, even if it’s just a Tuesday.
Ingredients with a Little More Heart
Whenever I shop for this dish, I treat it as an excuse to linger a bit at the seafood counter. Here’s what I keep in mind:
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Sea Scallops – I prefer the big, plump ones. My fishmonger sells them already cleaned, but sometimes they still have the little side muscle attached, which is easy to pinch off. If you’re using frozen, thaw them gently in the fridge overnight—don’t rush it.
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White Wine – I usually open a bottle of sauvignon blanc because it’s crisp, not too heavy, and I get to drink the rest with dinner. Use something you’d actually sip from a glass, not the cooking wine from the back shelf.
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Heavy Cream – Just enough to make the sauce silky. You don’t need much, but that touch makes it feel indulgent.
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Panko Breadcrumbs – I stick with Panko because they bake up so light and crisp. Regular breadcrumbs work fine too, but I find they give a denser crust.
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Pancetta or Bacon – Pancetta feels more Italian and slightly fancier, but I’ve used bacon plenty of times. Either way, that salty crunch pairs beautifully with the scallops’ sweetness.
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Lemon Zest – It brightens everything without turning the sauce tart. Sometimes I squeeze a little lemon juice at the table, especially if the dish feels a bit rich.
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Parsley or Chives – I like to sprinkle something green for freshness and color.
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Garlic + Red Pepper Flakes – Just enough to keep the sauce from feeling flat. I grate the garlic so it melts into the sauce.
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Crusty Bread – I can’t stress this enough: the bread isn’t optional. That sauce deserves to be mopped up.
Step-by-Step Cooking (and What I Learned Along the Way)
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Topping First – I mix the Panko with butter, parmesan, parsley, lemon zest, and a pinch of red pepper. Doing this step first keeps me organized, and I don’t end up scrambling when the sauce is bubbling.
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Pancetta Next – I crisp it up in the skillet I’ll use for the sauce. That way, all those savory drippings stick around for flavor. Drain the pancetta on paper towels, but don’t wipe the pan clean.
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Sauce – Butter, garlic, splash of wine. Let the wine reduce until it doesn’t smell sharp anymore—it should smell mellow and slightly fruity. Then stir in the cream and let it thicken just a touch. You don’t want it too heavy; it’ll cook down further in the oven.
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Assembly – Butter the dish, scatter scallops in a single layer, pour over the sauce, sprinkle with pancetta and breadcrumbs, and bake until bubbly and golden. I usually switch to the broiler for a minute or two because that crisp top makes all the difference.
One thing I learned early on—scallops are delicate. If you cook them too long, they go rubbery. So I keep a close eye on the oven, and the minute the topping looks golden and the sauce is bubbling at the edges, I pull them out.
Tips From My Kitchen
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If your scallops release a lot of liquid, don’t panic. The sauce will still thicken up in the oven, and the bread topping keeps it from feeling soupy.
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Always pat the scallops dry before cooking; it helps them brown better and keeps the sauce from watering down.
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I like baking this in smaller gratin dishes when serving guests. It feels personal and looks beautiful, plus no one’s fighting for the crunchy topping.
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If you don’t eat pork, skip the pancetta and toss in sautéed mushrooms instead—they bring that same savory depth.
Making Ahead Without Stress
I wouldn’t bake this too far in advance since scallops can overcook easily, but I often prep the sauce and breadcrumb topping earlier in the day. That way, all I have to do before guests arrive is assemble and bake. The sauce holds well if you rewarm it gently on the stove.
What to Serve With It
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For a main course, I love this alongside angel hair pasta with a drizzle of olive oil and fresh herbs.
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As an appetizer, I stick to small portions and serve it with a crisp green salad so the meal doesn’t feel too heavy.
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And yes, always, always serve the same wine you used in the sauce. It ties the whole meal together.
Keeping and Reheating Leftovers
If by chance there’s any left (rare in my house), I store the scallops in a sealed container in the fridge for up to three days. The topping softens a bit, but the flavors are still wonderful. To reheat, I pop the dish back in the oven at a gentle 300°F until warmed through. I avoid the microwave since it toughens the scallops.
Baked Scallops in White Wine Cream Sauce
Baked scallops in a velvety white wine cream sauce topped with golden parmesan breadcrumbs is a dish made for special evenings.
Ingredients
- Large sea scallops, cleaned (fresh or thawed from frozen)
- Pancetta (or bacon), diced and crisped
- Dry white wine (like Sauvignon Blanc or Chablis)
- Heavy cream
- Unsalted butter, melted
- Garlic, finely minced or pressed
- Panko breadcrumbs
- Parmesan cheese, freshly grated
- Fresh parsley, chopped (tarragon or chives also work)
- Lemon zest (plus wedges for serving)
- Red pepper flakes (optional)
- Kosher salt & freshly ground black pepper
- Crusty bread, for serving
Instructions
- Start by preparing the breadcrumb topping: stir together panko, melted butter, parsley, parmesan, lemon zest, and a pinch of red pepper flakes. Season lightly with salt and pepper, then set aside.
- In a skillet over medium heat, cook the pancetta until crisp. Transfer to a paper towel to drain. In the same pan, melt a bit of butter and sauté the garlic just until fragrant. Pour in the wine, let it simmer until reduced, then stir in the cream. Allow the sauce to thicken slightly.
- Arrange scallops in a buttered gratin dish (or individual ramekins placed on a baking sheet). Pour the cream sauce evenly over the scallops, sprinkle with the crispy pancetta, then scatter the breadcrumb mixture on top.
- Bake in a 400°F oven until the scallops are just cooked through and the topping is golden, about 15 minutes. For an extra-crisp crust, place under the broiler for a minute or two.
- Serve immediately with fresh lemon wedges and plenty of warm crusty bread to soak up the sauce.
Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 88Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 105mgCarbohydrates 5gFiber 0gSugar 1gProtein 2g
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
This scallop gratin is one of those recipes that makes people think you’ve been fussing for hours, when in reality it’s surprisingly easy. I make it when I want something special but don’t want to feel stuck in the kitchen all night. Every time I set it down at the table, I get the same reaction: the quiet pause, the smile, and then the clatter of forks digging in. That’s when I know it’s a keeper.
