Scallops Au Gratin (Scallops Saint Jacques)
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This classic French preparation of scallops is both elegant and comforting. Scallops are actually translated to coquilles Saint-Jacques in French which is another name for this au gratin preparation. The meaty scallops are first gently poached in a white wine-based broth. The poaching liquid is used to make a velvety sauce made rich with cream. The scallops are portioned out with the sauce and topped with a mixture of gruyere and breadcrumbs and broiled until golden brown.
It’s a recipe that looks like it took all day but comes together quite quickly. Serve them in individual gratin dishes or in scallop shells. It makes for an impressive entrée alongside a simple shredded kale salad with bread for soaking up extra sauce and then paired with a crisp white wine. Start with a spicy Calabrian chili shrimp cocktail appetizer.
Key Ingredients in This Recipe
- Scallops – Look for dry-packed sea scallops, which are free of added preservatives. Unlike wet scallops, which are soaked in phosphates to retain water weight and extend shelf life, dry-packed scallops have a cleaner, more concentrated flavor. Before cooking, scallops require prep—simply rinse and remove the side muscle, the small, rectangular piece attached to the scallop. While edible, it’s much tougher than the rest of the meat and is best discarded.
- White wine – White wine adds a clean and slightly acidic depth of flavor to the poaching liquid. Use a dry white wine for this recipe so it won’t overpower the scallops by making them too sweet. While I will use just about any white wine in a pinch, I prefer cooking with Sauvignon Blanc. Tip: Never cook with a wine you wouldn’t drink!
- Seafood stock – Seafood stock is made from simmering the shells of lobster, shrimp, crab shells or other fish bones with white wine and other aromatics. It adds flavor to the poaching liquid to cook the scallops.
- Shallots – Shallots have a mild, slightly sweet flavor. If needed, yellow or red onion can be swapped in. The general rule of thumb is 3 medium shallots equal 1 medium onion.
- Herbs – A combination of parsley and tarragon add a fresh element to this rich sauce.
- Cheese – Gruyère is a hard cheese with a nutty, sweet flavor from Switzerland. The fact that it melts well (due to a high water to oil ratio) mixed with its distinct flavor makes it the perfect addition. If you can’t find Gruyère, I recommend substituting with another Swiss cheese like Emmental.
- Breadcrumbs – Panko, or Japanese breadcrumbs, are light and airy and add a buttery crunch to the topping of the scallops au gratin.
A full ingredient list with exact amounts can be found in the recipe card below.
Special equiptment
While not necessary (they can be served in ramekins or gratin dishes), I love serving these in scallop shells for an impressive presentation!
How to Make Scallops Au Gratin
Simmer seafood stock and white wine, then poach scallops over low heat for 1½ minutes. Reserve the liquid.
Remove with a slotted spoon, slice, and set aside.
Sauté shallots in melted butter, then stir in flour and cook for 1 minute. Whisk in 1 cup of poaching liquid, cook until thickened, then add cream and lemon juice. Season with salt.
Stir the sliced scallops into the sauce.
Divide the mixture into gratin dishes or scallop shells.
Mix breadcrumbs, butter, cheese, parsley, and tarragon. Sprinkle over scallops.
Broil until golden brown and bubbling (2–3 minutes). Serve hot.
How to prepare in a baking dish
While I love the impressive presentation of individual servings, this can also be made in a 1 quart baking dish then ladled onto plates to serve.
What to serve with scallop au gratin
- Soak up all the sauce with garlic bread.
- With their crispy tops, cheesy twice baked potatoes pair well with scallops au gratin.
- Charred broccolini is perfect to add a fresh balance to the rich scallops.
Other Recipes to Try
If you enjoy this scallops au gratin recipe, give these seafood recipes a try:
Made this dish? Be sure to rate the recipe and drop a comment below! Your feedback means everything (and helps others find it too)!
Scallops Au Gratin (Scallops Saint Jacques)
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Ingredients:
For the scallops and sauce:
- 1 cup seafood stock
- ½ cup dry white wine
- 1 pound sea scallops
- 3 tablespoons unsalted butter
- 1 shallot, finely diced
- 2 tablespoons all-purpose flour
- ½ cup heavy cream
- 1 tablespoon freshly squeezed lemon juice
- Kosher salt, as needed
For the breadcrumbs topping and serving:
- ½ cup panko breadcrumbs
- 2 tablespoons unsalted butter, melted
- ¼ cup shredded Gruyere cheese
- 1 tablespoon finely chopped flat-leaf parsley
- 1 tablespoon finely chopped tarragon
Instructions:
For the scallops and sauce:
- In a medium saucepan over medium heat, bring the seafood stock and white wine to a simmer. Then lower heat to low and add the scallops. Poach the scallops in liquid for 1½ minutes. Reserve the cooking liquid.
- Use a slotted spoon to remove the poached scallops. Slice the scallops and set aside.
- Heat a large sauté pan over medium heat. Add the butter and allow to melt, then add the shallot and sauté until tender, about 3 minutes. Add the flour and stir to combine, letting the flour cook for about 1 minute. Add 1 cup (250g) of the poaching liquid and whisk to combine. Let cook, stirring occasionally until thickened, about 2 minutes.
- Whisk in the heavy cream followed by the lemon juice. Season to taste with salt.
- Add the chopped scallops to the creamy sauce and stir to combine.
- Portion out the scallops and sauce among gratin dishes or scallop shells.
For the breadcrumb topping and serving:
- In a small bowl stir together the breadcrumbs, butter, cheese, parsley and tarragon. Evenly divide it over the top of all the scallops.
- Arrange rack in the top ¾ of the oven. Broil the scallops until the mixture is bubbling and golden brown, about 2 to 3 minutes. Serve hot.
Notes:
- While I love preparing the scallops St. Jacques in scallop shells, it can also be prepared in gratin dishes.
Nutrition:
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Delicious….
Thank you!!
Can you use the scallops not chopped?
Yup! Absolutely, it’s just traditionally served chopped but the sauce will be delicious over whole scallops. If serving the scallops whole I recommend searing them rather than poaching them for added flavor.
What seafood stock brand do you recommend?
I like the brand kitchen basics! And you can’t find a stock you can look for a seafood bouillon like this one: https://amzn.to/48CUU6s
Delicious 👍
So happy to hear it!! Thanks Toni!