Sea Scallop Gratinée Recipe

Prepare scallops

Pat scallops very dry with paper towels. Remove the small side muscle if still attached. Season both sides lightly with 1 tsp kosher salt and 1 tsp freshly ground black pepper; let rest at room temperature for 10 minutes.

Sear scallops

Heat a large heavy skillet over medium-high heat. Add 1 tbsp neutral oil and 2 tbsp unsalted butter. When butter foams and has a light brown scent, add scallops spaced evenly (do not overcrowd). Sear without moving 1.5–2 minutes until a deep golden crust forms. Flip and sear 1–1.5 minutes more just until opaque in the center. Transfer scallops to a plate and tent loosely with foil.

While scallops rest, in a separate large skillet warm 2 tbsp olive oil and 1 tbsp butter over medium heat. Add the thinly sliced fennel and onion and sprinkle 1 tsp sugar and 1 tsp kosher salt over them. Cook, stirring occasionally, for 12–18 minutes until softened and deeply golden — reduce heat to medium-low if browning too quickly. In the last 2 minutes add 1/2 tsp freshly ground black pepper and 1 tbsp lemon juice to brighten flavors. Remove from heat and keep warm.

Using the skillet used for scallops (wipe out excess fat but keep fond), melt 2 tbsp butter over medium heat. Add the minced shallot and cook 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Deglaze the pan with 150 ml dry white wine, scraping up browned bits. Reduce the wine by about half (3–4 minutes) over medium heat.

Add 100 g chopped mussel meat and simmer 1–2 minutes to warm through. Pour in 200 ml heavy cream and bring to a gentle simmer. Reduce heat to low and cook until the sauce coats the back of a spoon, about 4–6 minutes. Season with 1/2 tsp fine sea salt, 1/4 tsp white pepper and 1/2 tsp lemon zest. Taste and adjust seasoning. If a smoother sauce is desired, pulse briefly in a blender or use an immersion blender for a few seconds, then return to pan.

Preheat oven broiler (or set to 230°C/450°F if using high heat) and position a rack 6–8 inches from the broiler. Lightly butter 4 individual oven-safe gratin dishes or a shallow baking dish that can hold the scallops in a single layer.

Divide the caramelized fennel & onion evenly among the 4 dishes, spreading into an even layer (about 1/4 cup per dish). Spoon enough white wine mussel cream over the vegetables to create a shallow sauce layer (about 2–3 tbsp per dish). Arrange 3 seared scallops on top of the sauce in each dish.

In a small bowl combine 0.75 cups gluten-free panko, 0.5 cup grated parmesan, 2 tbsp melted butter, 2 tbsp chopped parsley and 1 tbsp reserved fennel fronds. Mix until crumbs are uniformly moistened. Sprinkle an even layer of the crumb mixture over the scallops and sauce in each dish.

Place dishes on a baking sheet and broil 2–4 minutes, watching closely, until topping is golden brown and sauce is bubbling at the edges. If using a 230°C/450°F oven, bake 6–8 minutes until bubbling and then flash under broiler 30–60 seconds to brown the topping.

Remove gratins from the oven. Let rest 1–2 minutes. Sprinkle with additional chopped parsley or microgreens and garnish with lemon wedges. Serve immediately, with extra lemon on the side to squeeze over scallops.