Gratine of Sauteed Scallops Provencal

Indulge in the luxurious flavors of the French Riviera with this Gratine of Sauteed Scallops Provencal, a showstopping dish that’s as elegant as it is irresistible. Perfectly seared sea scallops are nestled in a creamy white wine sauce infused with fragrant shallots, garlic, fresh thyme, and juicy cherry tomatoes, creating a symphony of Provencal-inspired flavors. Topped with a golden crust of Parmesan-kissed panko breadcrumbs enhanced by zesty lemon, this gratine is baked to bubbling perfection for a crowd-pleasing appetizer or sophisticated main course. Ready in just 35 minutes, this foolproof recipe brings restaurant-quality sophistication straight to your table, perfect for impressing guests or savoring a romantic dinner for two.

Nutriscore Rating: 59/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 500 grams Sea scallops
• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 2 medium Shallots, finely minced
• 3 cloves Garlic cloves, finely minced
• 120 milliliters Dry white wine
• 150 milliliters Heavy cream
• 200 grams Cherry tomatoes, quartered
• 1 teaspoon Fresh thyme, chopped
• 1 tablespoon Fresh parsley, chopped
• 60 grams Panko breadcrumbs
• 50 grams Parmesan cheese, grated
• 1 teaspoon Lemon zest
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper, freshly ground

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Pat the scallops dry with paper towels and season them lightly with salt and pepper.

Step 3

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 4

Add the scallops to the skillet in a single layer and sear for about 1-2 minutes per side until golden brown. Remove the scallops and set aside.

Step 5

In the same skillet, reduce heat to medium and add the remaining olive oil and butter. Sauté the minced shallots and garlic until softened and fragrant, about 2-3 minutes.

Step 6

Deglaze the pan with white wine, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes to reduce slightly.

Step 7

Stir in the heavy cream, quartered cherry tomatoes, fresh thyme, and parsley. Simmer for another 2-3 minutes until the sauce thickens slightly. Season with additional salt and pepper, if needed.

Step 8

Arrange the cooked scallops in a shallow, oven-safe baking dish. Pour the sauce over the scallops evenly.

Step 9

In a small bowl, mix together panko breadcrumbs, Parmesan cheese, lemon zest, and a pinch of salt and pepper.

Step 10

Sprinkle the breadcrumb mixture evenly over the scallops and sauce.

Step 11

Place the baking dish in the preheated oven and bake for 10 minutes, or until the breadcrumbs are golden and the dish is bubbling.

Step 12

Remove from the oven, let it rest for 5 minutes, and serve warm as an appetizer or main course.

Nutrition Facts

Serving size	(1248.5g)

Amount per serving	% Daily Value*
Calories	2161.9

Total Fat 123.8g	0%
Saturated Fat 59.1g	0%
Polyunsaturated Fat 2.7g
Cholesterol 467mg	0%
Sodium 7027.9mg	0%
Total Carbohydrate 105.1g	0%
Dietary Fiber 6.6g	0%
Total Sugars 13.4g
Protein 136.0g	0%

Vitamin D 0IU	0%
Calcium 722.9mg	0%
Iron 7.2mg	0%
Potassium 2373.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 53.6%

Protein: 26.2%

Carbs: 20.2%