Scallop Gratin with Pumpkin
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2 people
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Calories
273 kcal
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Course
Main Course
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Cuisine
American
Scallop Gratin with Pumpkin
Description
This gratin highlights sea scallops seasoned simply with salt and gently refrigerated before cooking. Shallots are first sautéed in butter until lightly browned, followed by mushrooms to deepen the vegetable flavor. These are arranged in ramekins as a savory base. The sauce is made by combining milk and pumpkin puree with melted butter, then seasoned with cayenne and fresh nutmeg to add a mild heat and spiced aroma with no heaviness.
The scallops and vegetable mixture are baked until warm and topped with freshly grated Parmesan cheese, which forms a delicate golden crust. The finished gratin offers tender scallops paired with the smooth, lightly spiced pumpkin sauce and savory mushrooms, delivering a combination of creamy textures and subtle savory and warm spice notes.
This dish can be served alongside crusty bread and a green salad for a first course or light meal. The pumpkin adds a unique autumnal touch that complements the scallops while keeping the richness balanced.
Ingredients
- 6 ounces sea scallops 3-5 per person, size dependent
- ½ teaspoon salt divided
- 2 tablespoons butter divided
- 1 shallot or substitute ½ onion, thinly sliced
- 3 button mushrooms sliced
- ½ cup milk
- ¼ cup pumpkin puree
- ¼ teaspoon ground cayenne pepper optional
- ¼ teaspoon nutmeg freshly ground
- ¼ cup Parmesan Cheese freshly grated
- chives optional, 2-3 fresh, diced, for garnish
- crusty bread optional, to serve with
- green salad optional, to serve with
Instructions
- Pat scallops dry and toss with about half the salt. Set scallops in the refrigerator until you're ready to use them.
- In a large stainless steel pan, heat 1 tablespoon butter over medium heat. When the butter is melted, but before it begins to brown, add the sliced shallot. Sauté 2-3 minutes, or until the shallots begin to brown.
- Push shallots to the edge of the pan (or remove shallots and reserve them), and add sliced mushrooms. Sauté mushrooms until they're browned, about 4 minutes.
- Remove mushrooms and shallots, and divide between two ramekins. Set aside.
- Add remaining 1 tablespoon butter to the pan, and lower heat to medium low. Whisk in milk, and then whisk in the pumpkin. Continue to whisk or stir until the sauce is smooth and creamy (about 1 minute).
- Season the sauce to taste with remaining salt, cayenne, and nutmeg. (Make sure to actually taste the sauce-- if it tastes bland, add a little more salt. If you want it a little spicier, add more cayenne or nutmeg.) Remove the sauce from the heat.
- Move an oven rack to the top of your oven, and turn on the broiler.
- Set scallops in the ramekins, on top of the mushroom and shallot mixture. Pour the pumpkin sauce into the ramekins, covering the SIDES of the scallops, but not the tops.
- Divide the Parmesan on top of both ramekins. Set ramekins on a baking sheet, and then slide it onto the top oven rack under the hot broiler.
- Broil the scallops for 5-7 minutes until the cheese has turned golden and is bubbling. (Watch the scallops carefully after about 5 minutes-- you want them golden, not burnt.)
- Allow the ramekins to cool slightly, top with fresh chives (if desired) and serve your broiled scallop gratin while it's still hot.
- Make Ahead:This dish can be completely assembled up to 1 day ahead, but wait to broil it until just before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2people
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 18g | 36% |
| Fat | 17g | 26% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 65mg | 22% |
| Sodium | 1246mg | 52% |
| Potassium | 476mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5420IU | 108% |
| Vitamin C | 3mg | 3% |
| Calcium | 240mg | 24% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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