Creamy Scallop & Mushroom Gratin
This rich and comforting Creamy Scallop & Mushroom Gratin features tender, pan-seared scallops, sautéed mushrooms, and a creamy garlic Parmesan sauce baked under a golden layer of bubbling cheese.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Ingredients
For the Scallops
- 1 lb (450 g) large sea scallops
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and black pepper, to taste
- ½ teaspoon paprika
For the Mushroom Sauce
- 2 tablespoons butter
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 teaspoon fresh thyme (or ½ teaspoon dried thyme)
- 1 cup heavy cream
- ½ cup chicken or seafood broth
- ½ cup grated Parmesan cheese
- ½ teaspoon Dijon mustard (optional)
- Salt and pepper, to taste
Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon chopped fresh parsley
Instructions
Step 1: Prepare the Scallops
- Pat the scallops completely dry with paper towels.
- Season both sides with salt, black pepper, and paprika.
Step 2: Sear the Scallops
- Heat olive oil and butter in a large skillet over medium-high heat.
- Sear the scallops for 1½–2 minutes per side until golden brown.
- Do not cook them all the way through.
- Remove and set aside.
Step 3: Cook the Mushrooms
- In the same skillet, melt the butter.
- Add the mushrooms and shallot.
- Cook for 5–6 minutes until the mushrooms are browned.
- Stir in the garlic and thyme and cook for 1 minute.
Step 4: Make the Cream Sauce
- Pour in the broth and simmer for 2 minutes.
- Stir in the heavy cream and Dijon mustard.
- Add the Parmesan cheese and cook until the sauce thickens slightly.
- Taste and adjust the seasoning.
Step 5: Assemble
- Preheat the oven to 400°F (200°C).
- Spoon the mushroom cream sauce into a greased baking dish.
- Arrange the scallops evenly over the sauce.
- Sprinkle mozzarella and the remaining Parmesan over the top.
Step 6: Bake
- Bake for 12–15 minutes, or until the cheese is melted and lightly golden.
- Broil for 1–2 minutes if you want extra browning.
Step 7: Garnish & Serve
- Sprinkle with fresh parsley.
- Serve immediately with crusty bread, mashed potatoes, rice, roasted vegetables, or buttered pasta.
Nutrition Information (Per Serving)
- Calories: 510
- Protein: 33 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Sugar: 3 g
- Fat: 38 g
- Saturated Fat: 21 g
- Cholesterol: 165 mg
- Sodium: 620 mg
- Calcium: 30% DV
- Iron: 10% DV
Nutrition values are approximate and may vary based on the ingredients used.
Tips
- Pat the scallops dry before searing to achieve a beautiful golden crust.
- Avoid overcrowding the pan when searing.
- Use freshly grated Parmesan for the best flavor and melting quality.
- Don’t overbake the scallops, as they can become rubbery.
- Add a splash of white wine to the sauce for extra depth of flavor.
Variations
- Seafood Gratin: Add shrimp or crab meat along with the scallops.
- Spinach Version: Stir fresh spinach into the cream sauce before baking.
- Spicy: Add a pinch of cayenne pepper or red pepper flakes.
- Herb Lovers: Add fresh basil, chives, or dill.
- Low-Carb: Serve over cauliflower mash or zucchini noodles.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Freezer: Not recommended, as the cream sauce may separate.
- Reheating: Warm gently in a 325°F (165°C) oven until heated through, or microwave on low power to avoid overcooking the scallops.
Frequently Asked Questions
Q: Can I use frozen scallops?
Yes. Thaw them completely and pat them very dry before cooking.
Q: Can I substitute another seafood?
Absolutely. Shrimp, lobster, or chunks of firm white fish work well.
Q: What mushrooms are best?
Cremini, button, baby bella, or shiitake mushrooms all work wonderfully.
Q: Can I make this ahead of time?
Yes. Assemble the gratin up to 24 hours in advance, refrigerate, and bake just before serving.
Q: What can I serve with this dish?
It pairs beautifully with garlic bread, steamed asparagus, roasted broccoli, mashed potatoes, buttered noodles, or a crisp green salad.
