When it comes to refined, elegant dishes that impress without being overly complicated, Gratin de Saint-Jacques fondantes à la crème onctueuse, or Creamy Scallop Gratin, is a shining star. Rich with flavor, meltingly tender, and infused with a creamy white wine sauce, this French seafood classic delivers sophistication in every bite. Whether you’re hosting a dinner party, celebrating a romantic occasion, or just craving a taste of fine French cuisine at home, this scallop gratin is your answer.

Why This Recipe Works

This dish is made with pan-seared sea scallops (Saint-Jacques), which are nestled into a velvety cream sauce with wine, mustard, and lemon, then finished with bubbling melted cheese. It’s indulgent, comforting, and surprisingly easy to prepare in under 30 minutes.

Perfect for:

• Special dinners and holiday gatherings

• Romantic date nights

• Seafood lovers seeking a rich yet balanced dish

• Fans of classic French cuisine with a modern twist

Ingredients You’ll Need

For the Scallops:

• 12 scallops (Saint-Jacques), cleaned and patted dry

• 30g butter (divided)

• 1 shallot, finely chopped

• 10 cl dry white wine (e.g., Sauvignon Blanc)

• 20 cl crème fraîche (thick fresh cream or heavy cream as an alternative)

• 1 tsp mild mustard (like Dijon or sweet mustard)

• 1 tbsp lemon juice (freshly squeezed)

• 50g grated cheese (Comté or Emmental recommended; Gruyère or Parmesan also work well)

• 1 tbsp fresh parsley, chopped

• Salt and freshly ground black pepper, to taste

• 4 slices grilled or toasted bread, for serving

Essential Kitchen Equipment

• Large skillet or sauté pan

• Oven-safe baking dish or individual ramekins

• Knife and cutting board

• Whisk or spoon for mixing

• Oven with broil setting

• Grater (for cheese)

• Tongs or spatula

Step-by-Step Instructions

1. Sear the Scallops

Heat 15g of butter in a skillet over medium-high heat. Add the scallops and sear for 1 minute on each side, just until they’re lightly golden. Do not overcook—the goal is to keep them tender and buttery. Season with salt and pepper, then set aside.

2. Prepare the Creamy Sauce

In the same skillet, add the remaining 15g of butter. Sauté the finely chopped shallot for 2 minutes until soft and fragrant.
Deglaze with the white wine and let it reduce by half to concentrate the flavors.
Lower the heat and stir in the crème fraîche, mustard, and lemon juice. Let simmer for 3 minutes, stirring gently until the sauce thickens slightly. Taste and adjust with salt and pepper.

3. Assemble the Gratin

Preheat your oven to 200°C (392°F), fan setting.
Arrange the seared scallops in a baking dish or individual ramekins. Spoon the sauce over the scallops evenly.
Sprinkle with grated cheese for that classic golden topping.

4. Bake and Broil

Place the dish in the preheated oven and bake for 10 minutes, then switch to the broiler (grill) setting for an additional 2–3 minutes until the top is bubbling and golden brown.

5. Garnish and Serve

Sprinkle with chopped parsley for a fresh finish and serve immediately with grilled bread slices to soak up that luscious sauce.

Chef’s Tips & Tricks

• Avoid overcooking the scallops: One minute per side is enough. They’ll finish cooking in the oven, preserving their delicate texture.

• Cheese matters: Try Gruyère or Parmesan for a nuttier, more savory touch if Comté isn’t available.

• Add zest: A little lemon zest can brighten the dish and enhance the seafood flavors.

• Wine tip: Use a good-quality dry white wine—you’ll taste the difference in the sauce.

• Presentation idea: Serve in individual ramekins for an elegant plated appetizer or first course.

Delicious Variations

Looking to switch it up? Try these creative alternatives:

• Seafood Mix: Add a few cooked shrimp or pieces of white fish to the scallops for a seafood medley.

• Herb Infusion: Stir in tarragon, chervil, or thyme to the cream sauce for a more aromatic profile.

• Low-Carb Option: Skip the bread and serve with lightly sautéed spinach or zucchini noodles.

Suggested Pairings

To complete this elegant dish, here are some thoughtful pairings:

Side Dishes:

• Steamed green beans with a hint of lemon zest

• Garlic mashed potatoes or cauliflower purée

• Light mixed salad with vinaigrette to cut through the richness

Wines:

• Sancerre or Pouilly-Fumé – crisp, citrusy Sauvignon Blancs

• Chardonnay (unoaked or lightly oaked)

• Champagne or sparkling white for a festive pairing

How to Store Leftovers

While this dish is best enjoyed fresh, here are your options if you have leftovers:

Refrigeration:

• Store in an airtight container for up to 24 hours.

• Reheat in the oven at 150°C (300°F) for about 10 minutes, covered with foil to avoid drying.

Freezing:

• Not recommended. Scallops can become rubbery and lose their delicate texture when frozen and reheated.

FAQs

Can I make this ahead of time?

Yes, you can prepare the sauce and sear the scallops a few hours in advance. Assemble and bake just before serving for best results.

What if I don’t have crème fraîche?

You can substitute heavy cream or a combination of cream and a small spoonful of sour cream.

Can I use frozen scallops?

Yes, but make sure they are fully thawed and patted dry before cooking to avoid excess moisture in the pan.

Is this dish keto-friendly?

With minor adjustments—like skipping the bread—yes. The cream, butter, and scallops all align well with a keto diet.

Final Thoughts

Creamy Scallop Gratin, or Gratin de Saint-Jacques, is a beautiful celebration of French flavors that feels decadent yet remains accessible. The contrast of buttery scallops, tangy cream sauce, and golden cheese creates a dish worthy of any fine dining experience—right from your own kitchen.

If you enjoyed this recipe, share it with your seafood-loving friends and family, and don’t forget to subscribe to the blog for more gourmet-inspired dishes made easy.

Bon appétit!