Scallop Truffle Gratin Recipe

Dry and season

Pat scallops very dry with paper towel. Remove any remaining side muscle. Season both sides lightly with kosher salt and freshly ground black pepper.

Sear scallops

Heat a large skillet over medium-high heat until hot. Add 1 tsp olive oil and 2 tbs unsalted butter. When butter foams and begins to brown slightly, add scallops, spacing them so they do not touch. Sear without moving 1.5 to 2 minutes until a deep golden crust forms. Flip and sear the other side 1 to 1.5 minutes until just opaque in center. Remove scallops to a plate and set aside. Do not overcook — they will finish in the oven.

In the same skillet (wipe briefly if necessary), add 1 tbs butter and 1 tsp olive oil over medium heat. Add minced shallot and sauté 1 to 1.5 minutes until translucent. Add minced garlic and cook 20–30 seconds until fragrant. Add the chopped cremini and shiitake mushrooms and increase heat to medium-high. Cook, stirring frequently, until mushrooms release moisture and it evaporates and mushrooms start to brown, about 6–8 minutes.

Deglaze the pan with 2 tbs dry white wine, scraping up browned bits. Continue cooking until the wine evaporates. Stir in chopped thyme, 0.5 tsp sea salt, 0.25 tsp black pepper, 1 tsp truffle oil and, if using, 0.5 tsp minced preserved truffle. Cook 30 seconds more to combine. Remove from heat and let cool slightly.

In a small saucepan over low heat or in a bowl over warm water, whisk together 0.75 cup heavy cream and 2 tbs softened cream cheese until smooth and warm (do not boil). Whisk in 0.25 cup grated Parmesan, 0.5 tsp Dijon mustard, 0.5 tsp lemon juice, 0.25 tsp salt and 1/8 tsp black pepper until sauce is smooth and slightly thickened, about 2–3 minutes. Remove from heat.

Fold 3 to 4 tbs (adjust to desired mushroom ratio) of the warm truffled mushroom duxelles into the cream sauce to distribute truffle-mushroom flavor. Reserve remaining duxelles to spoon over scallops if desired.

Preheat oven to 400°F (200°C). Spoon a thin layer (about 1 tsp) of the cream-mushroom mixture into the bottom of each individual gratin dish.

Place 2 scallops in each dish (for 6 dishes total) on top of the cream layer. Spoon another 1 to 1.5 tbs of the cream-mushroom sauce over each pair of scallops so the scallops are partly immersed; top each with an additional teaspoon of the reserved duxelles for texture if you like.

Combine 0.5 cup panko breadcrumbs with 1 tbs melted butter, 1 tsp chopped parsley and 2 tbs grated Parmesan in a small bowl. Season lightly with a pinch of salt and stir to coat. Evenly sprinkle the panko mixture over each filled gratin dish.

Place dishes on a rimmed baking sheet and bake in preheated oven 8 to 10 minutes until sauce is bubbling and topping is golden brown. If you want a more pronounced brown crust, run under the broiler 30–60 seconds while watching closely.

Remove gratins from oven. Let rest 1 minute. Drizzle each dish with about 1/8 to 1/4 tsp extra truffle oil and sprinkle with snipped chives and a pinch of additional grated Parmesan. Serve immediately with lemon wedges on the side if desired.

Make ahead / notes

You can make the duxelles and the cream sauce up to 2 days ahead and refrigerate separately. Sear scallops just before assembly or keep them raw and sear briefly before placing in dishes; adjust baking time by a couple minutes if scallops are raw. Use truffle oil sparingly — flavor is concentrated.