Description
Seared scallops baked in a creamy mushroom and shallot sauce, topped with a golden Parmesan breadcrumb crust. A decadent and elegant dish perfect for a special occasion.
Ingredients
Scale
- 1.5 lbs Fresh Sea Scallops, patted dry
- 1 tbsp Olive Oil
- 4 tbsp Unsalted Butter, divided
- 8 oz Cremini Mushrooms, sliced
- 1/2 cup Shallots, finely chopped
- 2 cloves Garlic, minced
- 1/4 cup Dry White Wine (such as Sauvignon Blanc or Pinot Grigio)
- 1 cup Heavy Cream
- 1/4 cup Chicken Broth
- 2 tbsp Fresh Parsley, chopped
- 1 tbsp Fresh Thyme Leaves
- 1/4 cup Panko Bread Crumbs
- 1/4 cup Grated Parmesan Cheese
- 1 Lemon, zested
- Salt and freshly ground Black Pepper to taste
- Optional: A pinch of red pepper flakes for a little heat
Instructions
- Prepare the Scallops: Pat the scallops thoroughly with paper towels to dry them. Season generously with salt and pepper.
- Sauté the Mushrooms: In a large skillet over medium-high heat, add 1 tablespoon of olive oil and 2 tablespoons of butter. Once melted, add the sliced mushrooms. Cook, stirring occasionally, until softened and browned, about 5-7 minutes.
- Add Aromatics: Add the shallots and garlic to the skillet. Cook for 2-3 minutes, until the shallots are translucent and the garlic is fragrant.
- Deglaze the Pan: Pour in the white wine to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2-3 minutes.
- Create the Cream Sauce: Pour in the heavy cream and chicken broth. Stir to combine. Bring to a simmer and let it thicken slightly, about 3-5 minutes.
- Incorporate Herbs and Lemon Zest: Stir in the parsley, thyme, and lemon zest. Season with salt, pepper, and red pepper flakes (if using).
- Set Aside the Mushroom Cream Sauce: Remove the skillet from the heat and set aside.
- Heat the Pan: In a separate large skillet (preferably cast iron) over medium-high heat, add the remaining 2 tablespoons of butter. Let the butter melt and get hot.
- Sear the Scallops: Carefully place the seasoned scallops in the hot skillet, making sure not to overcrowd the pan. Sear them for about 2-3 minutes per side, until they are golden brown and have a nice crust.
- Don’t Overcook: Be careful not to overcook the scallops, as they can become rubbery. They should be slightly translucent in the center when they’re done.
- Remove from Pan: Once the scallops are seared, remove them from the skillet and set them aside.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Breadcrumb Topping: In a small bowl, combine the panko bread crumbs, grated Parmesan cheese, and a pinch of salt and pepper. Mix well.
- Assemble the Gratins: Spoon a generous amount of the mushroom cream sauce into individual gratin dishes or ramekins. You can also use one large baking dish if you prefer.
- Arrange the Scallops: Place the seared scallops on top of the mushroom cream sauce in each dish.
- Add the Breadcrumb Topping: Sprinkle the breadcrumb topping evenly over the scallops and sauce.
- Bake the Gratins: Bake in the preheated oven for 10-15 minutes, or until the topping is golden brown and the sauce is bubbly.
- Broil for Extra Color (Optional): For an extra golden-brown topping, you can broil the gratins for the last 1-2 minutes of baking. Watch them carefully to prevent burning!
- Let Cool Slightly: Remove the gratins from the oven and let them cool for a few minutes before serving. This allows the sauce to thicken slightly and prevents you from burning your mouth.
Notes
- Use the freshest sea scallops you can find.
- Pat the scallops dry for a good sear.
- Don’t overcrowd the pan when searing the scallops.
- Be careful not to overcook the scallops.
- Adjust seasoning to taste.
- The mushroom cream sauce and seared scallops can be prepared ahead of time. Store them separately in the refrigerator and assemble the gratins just before baking.
- Prep Time: 20 minutes
- Cook Time: 10-15 minutes