Garlic Butter Baked Scallops au Gratin With Gruyère

Quick Recipe Version (TL;DR)

Baked Scallops au Gratin with Garlic Butter and Gruyère pairs sweet, tender scallops with a bubbling garlic–white wine butter sauce and a crisp, golden cheese topping. Individual baking dishes make this an especially lovely Christmas appetizer.

• Yield: 4 appetizer servings
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 pound (454 g) large dry-packed sea scallops, thawed if frozen, side muscles removed
• 4 tablespoons (57 g) unsalted butter, divided
• 3 garlic cloves, finely minced
• 1/4 cup (60 ml) dry white wine
• 2 tablespoons chopped fresh flat-leaf parsley, divided
• 1 teaspoon finely grated lemon zest
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup (30 g) panko breadcrumbs
• 1/2 cup (56 g) freshly grated Gruyère cheese
• 4 small lemon wedges, for serving

Do This

• 1. Heat the oven to 425°F (220°C). Set four shallow, broiler-safe individual gratin dishes on a rimmed baking sheet.
• 2. Pat the scallops very dry, divide among the dishes, and season evenly with the salt and pepper.
• 3. Melt the butter; reserve 1 tablespoon. Cook the garlic in the remaining butter for 1 minute, add the wine, and simmer for 3 minutes. Remove from the heat and stir in 1 tablespoon parsley and the lemon zest.
• 4. Mix the reserved butter with the panko and Gruyère. Spoon the garlic butter sauce around the scallops, then scatter the topping over them.
• 5. Bake for 12 minutes, then check doneness. Broil on high for 1–2 minutes if needed to brown the topping. The scallops should reach 145°F (63°C) in the center.
• 6. Finish with the lemon juice and remaining parsley. Serve immediately with lemon wedges, warning guests that the dishes are hot.

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Why You’ll Love This Recipe

• Elegant without being complicated: A quick garlic butter sauce and a simple crumb topping do most of the work.
• A lovely balance of flavors: Nutty Gruyère and rich butter complement the scallops, while lemon, parsley, and white wine keep each bite bright.
• Perfect for Christmas entertaining: Individual bubbling gratins feel special and are easy to portion as a seafood starter.
• No stovetop searing required: The scallops cook right in their dishes, leaving you with less last-minute cleanup.

Grocery List

• Seafood: 1 pound large dry-packed sea scallops, approximately 12–16 scallops.
• Produce: 1 garlic bulb, 1 small bunch flat-leaf parsley, and 1 large lemon.
• Dairy: Unsalted butter and a small wedge of Gruyère cheese; you will need 4 tablespoons butter and 2 ounces cheese.
• Pantry: Panko breadcrumbs, dry white wine such as Sauvignon Blanc or Pinot Grigio, fine sea salt, and black pepper.

Full Ingredients

For the Scallops

• 1 pound (454 g) large dry-packed sea scallops, approximately 12–16, fully thawed if frozen
• 1/4 teaspoon fine sea salt
• 1/4 teaspoon freshly ground black pepper

For the Garlic Butter and White Wine Sauce

• 3 tablespoons (43 g) unsalted butter
• 3 medium garlic cloves, finely minced, about 1 tablespoon (9 g)
• 1/4 cup (60 ml) dry white wine
• 1 tablespoon chopped fresh flat-leaf parsley
• 1 teaspoon finely grated lemon zest, yellow part only

For the Gruyère Breadcrumb Topping

• 1 tablespoon (14 g) unsalted butter, melted
• 1/2 cup (30 g) panko breadcrumbs
• 1/2 cup (56 g) freshly grated Gruyère cheese, lightly packed

For Finishing and Serving

• 2 teaspoons fresh lemon juice
• 1 tablespoon chopped fresh flat-leaf parsley
• 4 small lemon wedges

Step-by-Step Instructions

Step 1: Heat the oven and prepare the dishes

Preheat a conventional oven to 425°F (220°C). Place a rack in the upper-middle position, approximately 6 inches below the broiler element. Set four shallow, broiler-safe gratin dishes, each holding 10–12 ounces (300–355 ml), on a rimmed baking sheet.

Use dishes wide enough to hold the scallops in a single layer without crowding. Confirm that the dishes are specifically rated for broiling; ordinary glass baking dishes are not suitable for direct broiler heat.

Step 2: Dry and season the scallops

Remove the small, firm side muscle from each scallop if it is still attached; it peels away easily with your fingers. Pat the scallops thoroughly dry with paper towels, including their sides. If they release more moisture as they sit, blot them again.

Divide the scallops evenly among the dishes, allowing 3–4 scallops per person, with a little space between them. Sprinkle the 1/4 teaspoon salt and 1/4 teaspoon pepper evenly over all four portions.

Step 3: Make the garlic butter sauce

Melt all 4 tablespoons butter in a small saucepan over medium-low heat, about 1 minute. Transfer 1 tablespoon of the melted butter to a mixing bowl for the topping.

Add the minced garlic to the remaining butter in the saucepan. Cook for 1 minute, stirring, until fragrant but not browned. Carefully pour in the 1/4 cup white wine, increase the heat to medium, and simmer for 3 minutes, allowing the wine to reduce by roughly half. Remove from the heat and stir in 1 tablespoon parsley and the lemon zest.

Step 4: Add the sauce and golden topping

Add the panko and grated Gruyère to the bowl containing the reserved melted butter. Toss with a fork until the crumbs are evenly moistened and the cheese is distributed throughout.

Spoon the warm garlic butter sauce evenly over and around the scallops, including the garlic and parsley. Scatter the breadcrumb mixture evenly over the four dishes. Keep the topping loose rather than packing it down, so it can become crisp and golden.

Step 5: Bake until just cooked and bubbling

Bake for 12 minutes, then check the largest scallop with an instant-read thermometer inserted horizontally into its center. The sauce should be bubbling around the edges and the topping should be turning golden.

If the topping needs more color and the scallops are not yet at 145°F (63°C), switch the oven to high broil and broil for 1–2 minutes, watching constantly. If the topping is already browned but the scallops need more time, leave the oven at 425°F (220°C) and continue baking in 1-minute increments. Remove the dishes as soon as the scallops reach 145°F (63°C). Scallop size and dish thickness can change the cooking time, so use temperature rather than color alone.

Step 6: Finish and serve immediately

Drizzle 1/2 teaspoon lemon juice over each dish, then sprinkle with the remaining 1 tablespoon parsley, divided evenly. Serve immediately with a lemon wedge alongside each portion.

Place each hot gratin dish on a heatproof underplate and let guests know the dishes are hot. A little crusty bread is wonderful for catching the buttery sauce, though the scallops are lovely on their own as a light starter.

Pro Tips

• Choose dry-packed scallops: Look for scallops labeled “dry” or without added phosphates. Treated scallops tend to release more water, which can dilute the sauce and soften the topping.
• Keep the scallops similar in size: Large sea scallops cook more evenly in this recipe than a mixture of small and large ones. Bay scallops cook much faster and are not a direct timing substitute.
• Grate the cheese yourself: Freshly grated Gruyère melts smoothly and mixes easily with the crumbs. Use the smaller holes of a box grater for even coverage.
• Brown carefully: Broiling is only a finishing step, not a requirement. Skip it if the topping is already golden, and never leave the dishes unattended beneath the broiler.
• Keep the sauce light and buttery: It should form a shallow pool around the scallops, not cover them. A little separation in this simple butter-and-wine sauce is normal.

Variations

• Without wine: Replace the white wine with 1/4 cup (60 ml) unsalted seafood stock and simmer for the same 3 minutes. Keep the lemon zest and finishing lemon juice as written.
• Try another nutty cheese: Substitute 1/2 cup (56 g) finely grated Comté for the Gruyère.
• Gluten-free topping: Use 1/2 cup gluten-free panko in place of the regular panko, and check that any stock used is gluten-free.

Storage & Make-Ahead

Make ahead: Prepare the breadcrumb mixture and garlic butter sauce up to 24 hours ahead. Refrigerate them in separate covered containers, cooling the sauce promptly before storing. Keep the raw scallops covered in a separate container in the refrigerator at 40°F (4°C) or below, and use fresh raw scallops within 1–2 days of purchase. Gently rewarm the sauce just until fluid, then assemble the gratins immediately before baking. Do not partially cook the scallops in advance.

Frozen scallops: Thaw overnight in the refrigerator in a covered container on a tray. Drain and pat very dry before using; do not thaw on the counter.

Leftovers: Refrigerate within 2 hours of cooking and enjoy within 2 days for the best texture. Reheat in an oven-safe dish, loosely covered with foil, at 325°F (165°C) for approximately 15–20 minutes, until the center reaches 165°F (74°C). The scallops will be firmer after reheating. Freezing the finished gratins is not recommended because the scallops can become rubbery and the topping loses its crispness.

Nutrition (per serving)

Calories: 285 kcal | Carbs: 11g | Protein: 19g | Fat: 17g | Saturated Fat: 10g | Fiber: 1g | Sugar: 1g | Sodium: 720mg | Cholesterol: 73mg

Estimated for one of four appetizer portions, excluding optional bread. Values vary with the scallops, cheese, and breadcrumbs used; scallop sodium levels can differ considerably.