Scallops Recipe

Prepare and preheat

Preheat oven to 375°F (190°C). Rub a shallow 8-inch (or similar) ovenproof baking dish with the 1 tbs butter, making sure sides are coated.

Slice potatoes

Peel (optional) and very thinly slice potatoes 1.5–2 mm thick using a mandoline or sharp knife. Rinse slices briefly in cold water and pat dry on a clean towel to remove excess starch.

Assemble cream mixture

In a saucepan, combine heavy cream, milk, minced garlic, thyme leaves, nutmeg (if using), salt and pepper. Warm over medium heat until just simmering, then remove from heat.

Layer potatoes

Arrange a single overlapping layer of potato slices in the buttered dish. Pour a small amount of the warm cream mixture over the layer so it is just moistened. Sprinkle a light handful (about 2 tbs) of grated Gruyère and a little Parmesan. Repeat layering until all potato slices are used, reserving about 1/4 cup Gruyère and the Parmesan for the top. Pour any remaining cream mixture over the top so it comes nearly to the top of the potatoes but does not submerge them completely.

Top and bake

Scatter the reserved Gruyère and Parmesan over the surface. Cover tightly with foil and bake 35 minutes. Remove foil and continue baking 20–25 minutes until potatoes are tender when pierced with a knife and top is golden and bubbling. If top browns too quickly, tent with foil. Total baking time about 55–60 minutes depending on thickness.

Rest

Let the dauphinoise rest 10 minutes out of the oven so cream sets slightly before slicing into portions.

Dry scallops

Pat scallops very dry with paper towels on all sides. Removing surface moisture is critical for a good sear. If scallops have a side muscle attached, remove it.

Season and optional dusting

Season both sides of scallops with kosher salt and black pepper. If using, lightly dust each scallop with the 2 tsp flour and shake off excess; this promotes a golden crust but is optional for pure scallop flavor.

Heat pan

Place a heavy skillet or cast-iron pan over high heat until very hot, about 2–3 minutes. Add neutral oil and swirl to coat; once the oil shimmers and just begins to smoke, add the scallops spaced apart so they don't touch.

Sear scallops

Sear scallops undisturbed 1.5–2 minutes until a deep golden crust forms on the bottom. Flip and add the 2 tbs unsalted butter to the pan. Tilt the pan slightly and spoon the melted butter over the scallops for another 1–1.5 minutes until cooked through but still slightly translucent in the center (total cook time 3–3.5 minutes depending on size). Do not overcook.

Finish

Remove scallops to a warm plate. Deglaze pan with fresh lemon juice, swirl to incorporate any browned bits and remaining butter, then spoon a little of this pan sauce over the scallops. Sprinkle minced parsley over the scallops.

Slice dauphinoise into 4 equal portions. Place one portion on each warmed plate. Arrange 3 scallops (for a total of 12 scallops yields 4 servings) beside or partially over the potatoes. Spoon any remaining pan sauce lightly over the scallops and potatoes. Garnish with microgreens or baby herbs and serve with a lemon wedge.