Tarragon Scallop Gratin

Delight your taste buds with the elegance of Tarragon Scallop Gratin, a luxurious seafood dish that's surprisingly simple to prepare. Succulent sea scallops are bathed in a creamy white wine and tarragon sauce, then crowned with a golden, buttery breadcrumb topping infused with Parmesan and bright lemon zest. This restaurant-quality recipe is baked to perfection in just 15 minutes, making it perfect for both special occasions and weeknight indulgence. Serve it bubbling straight from the oven with crusty bread or a crisp green salad for a show-stopping presentation. Bursting with fragrant shallots, garlic, and fresh herbs, this gratin is a seafood lover’s dream come true. Perfectly seasoned and effortlessly elegant, it’s a dish you’ll return to time and time again.

Nutriscore Rating: 53/100

Prep Time:15 mins

Cook Time:15 mins

Total Time:30 mins

Servings: 4

Ingredients

• 16 large Fresh sea scallops
• 4 tablespoons Unsalted butter
• 1 medium, finely chopped Shallot
• 2 cloves, minced Garlic
• 0.25 cup Dry white wine
• 0.5 cup Heavy cream
• 2 tablespoons, chopped Fresh tarragon leaves
• 0.75 cup Panko breadcrumbs
• 0.5 cup, grated Parmesan cheese
• 1 tablespoon Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 small, zest and juice Lemon

Directions

Step 1

Preheat your oven to 400°F (200°C). Lightly grease four small ramekins or a medium-sized baking dish and set aside.

Step 2

Pat the scallops dry with paper towels and season them with a pinch of salt and pepper. Set aside.

Step 3

In a small skillet, melt 2 tablespoons of butter over medium heat. Add the chopped shallot and minced garlic, cooking until softened and fragrant, about 2-3 minutes.

Step 4

Deglaze the skillet with the white wine, letting it simmer for 1-2 minutes until slightly reduced. Stir in the heavy cream and fresh tarragon. Simmer for an additional 2 minutes, then remove from heat.

Step 5

Arrange the scallops evenly in the prepared ramekins or baking dish. Spoon the cream mixture over the scallops, ensuring they are evenly coated.

Step 6

In a small bowl, combine the panko breadcrumbs, grated Parmesan, lemon zest, and a pinch of salt. Melt the remaining 2 tablespoons of butter and mix it into the breadcrumb mixture. Drizzle in the olive oil and toss to coat.

Step 7

Sprinkle the breadcrumb topping evenly over the scallops and sauce.

Step 8

Bake in the preheated oven for 12-15 minutes, or until the topping is golden brown and the scallops are opaque and just cooked through.

Step 9

Remove from the oven, drizzle with a squeeze of fresh lemon juice, and garnish with additional chopped tarragon if desired.

Step 10

Serve immediately with crusty bread or a crisp green salad.

Nutrition Facts

Serving size	869.2 grams (869.2g)

Amount per serving	% Daily Value*
Calories	1905

Total Fat 121.90g	156%
Saturated Fat 63.70g	319%
Polyunsaturated Fat 1.30g
Cholesterol 485mg	162%
Sodium 5015mg	218%
Total Carbohydrate 69.10g	25%
Dietary Fiber 3.10g	11%
Total Sugars 6.50g
Protein 122.40g	245%

Vitamin D 0IU	0%
Calcium 568mg	44%
Iron 5mg	29%
Potassium 1817mg	39%

*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: 58.9%

Protein: 26.3%

Carbs: 14.8%