Creamy Bay Scallop Gratin Recipe

Creamy Bay Scallop Gratin

Our Creamy Bay Scallop Gratin makes the perfect appetizer with crusty bread, but would also be great served on a bed of rice as a main course.

Prep: 15 minutesCook: 30 minutesTotal: 45 minutesDifficulty: Easy


Ingredients

  • 1 pound bay scallops, patted dry
  • 4 oz. Cream Cheese, softened
  • 1⁄4 cup dry white wine
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. fresh tarragon, chopped
  • 2 tbsp. Shredded Parmesan
  • 1 dash Salt and pepper to taste
  • 1⁄3 cup Panko Crumbs
  • 1 tbsp. Butter, melted
  • 1 tbsp. fresh parsley, chopped

Directions

  • Preheat the oven to 425°F. Grease a medium casserole dish. Add scallops to the dish.
  • Whisk together softened cream cheese, white wine, lemon juice, tarragon, Parmesan, and salt and pepper (to taste) until smooth. Pour the mixture over the scallops.
  • In a small bowl, stir together the melted butter, panko, and parsley. Sprinkle on top of the scallop mixture.
  • Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden and it’s bubbling. Allow to rest five minutes before serving with crusty bread or on top of a bed of rice.

Ingredients

  • 1 pound bay scallops, patted dry
  • 4 oz. Cream Cheese, softened
  • 1⁄4 cup dry white wine
  • 1 tbsp. fresh lemon juice
  • 2 tbsp. fresh tarragon, chopped
  • 2 tbsp. Shredded Parmesan
  • 1 dash Salt and pepper to taste
  • 1⁄3 cup Panko Crumbs
  • 1 tbsp. Butter, melted
  • 1 tbsp. fresh parsley, chopped

Directions

  • Preheat the oven to 425°F. Grease a medium casserole dish. Add scallops to the dish.
  • Whisk together softened cream cheese, white wine, lemon juice, tarragon, Parmesan, and salt and pepper (to taste) until smooth. Pour the mixture over the scallops.
  • In a small bowl, stir together the melted butter, panko, and parsley. Sprinkle on top of the scallop mixture.
  • Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and bake for another 10 minutes, or until the top is golden and it’s bubbling. Allow to rest five minutes before serving with crusty bread or on top of a bed of rice.