Make-ahead Scallops Au Gratin

Classic dish in an easy-to-make format! This classic dish, also known as Coquilles St. Jacques, has long been a favorite for elegant entertaining. This particular version is ideal for parties, as it can be prepared a day in advance. It also adapts easily to a gluten-free variation when needed. Bay scallops, prized for their delicate texture, sweet flavor, and versatility, work beautifully in this recipe. While traditional presentations often used large scallop shells, shallow oven-safe ceramic gratin dishes offer a more practical and modern alternative. Serve with a crisp green salad, crusty bread, and a chilled Sauvignon Blanc for a well-rounded meal.

Course Main Course

Cuisine Seafood

Servings Servings

Author Paula Roy

Ingredients

1.5 pounds 675 grams bay scallops, or quartered sea scallops, thawed if frozen
5 tablespoons 75 mL butter, divided
3 tablespoons 45 mL all-purpose flour (or gluten-free flour)
1 cup 250 mL chicken stock
2/3 cup 180 mL heavy (35%) cream
1 teaspoon 5 mL fresh thyme leaves or ½ teaspoon (2.5 mL) dried thyme
pinch cayenne
sea salt and freshly ground black pepper to taste
2/3 cup 180mL diced shallots
1 tablespoon finely minced garlic about 2 cloves
12 medium-sized mushroom caps halved and sliced
3 tablespoons 45 mL vermouth or white wine
1 cup 250 mL Panko (Japanese bread crumbs) or gluten-free bread crumbs
4 tablespoons 60 mL minced flat-leaf parsley
4 ounces 110 grams Emmental or Gruyère cheese, grated
3 tablespoons 45 mL extra-virgin olive oil

Instructions

Pat scallops dry with a paper towel and refrigerate until needed.
Set a saucepan over medium heat, and melt 2 tablespoons of the butter in it. Add the flour, and cook, stirring constantly, for 2 minutes.
Slowly add the chicken stock, whisking constantly, to create a smooth, thick sauce. Add the cream, thyme and cayenne. Heat the sauce, whisking often, until it is just about boiling then reduce heat to a simmer. Cook for 7 minutes, stirring occasionally. Remove from heat.
Put 2 tablespoons butter in a large frying or sauté pan. Place over medium heat. Melt butter then add the shallots and cook, stirring occasionally, for 3 minutes. Add the garlic and cook one minute longer. Add the mushrooms and cook, stirring often, for about 6 – 7 minutes until mushrooms are beginning to turn brown.
Add the vermouth, brandy or Cognac to the pan and cook for 1 minute. Add the mushroom mixture to the cream sauce; taste and add salt and pepper to your liking. Put in the fridge to cool; stirring occasionally, for 15 – 20 minutes.
Combine bread crumbs, parsley and grated cheese in a medium bowl. Drizzle with olive oil; stir.
Use remaining butter to grease 4 medium gratin dishes (approximately 1.5 cups/375 mL each). Divide the scallops among the dishes; top with the cream sauce, dividing evenly. Finish each dish with bread crumb mixture. Place on a baking sheet, cover dishes with plastic wrap and refrigerate for up to 24 hours.
Just before serving time, preheat oven to 400F. Remove plastic wrap from gratin dishes and place in hot oven for 18 – 22 minutes, or until tops are lightly browned and bubbling.