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Scallops au Gratin with Gruyère
75% authentic · French-inspired
A rich and decadent baked scallop dish featuring a creamy Gruyère cheese sauce, offering a sophisticated twist on the classic.
Ingredients
- Sea scallops1 lb
- Butter2 tbsp
- All-purpose flour2 tbsp
- Milk1 cup
- Gruyère cheese, grated1/2 cup
- Dijon mustard1 tsp
- Nutmeg, pinchpinch
- Breadcrumbs2 tbsp
- Fresh thyme sprig1
- Saltto taste
- Black pepperto taste
Steps
- 1
Preheat oven to 375°F (190°C). Pat the scallops dry.
- 2
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- 3
Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly, until thickened.
- 4
Remove from heat. Stir in grated Gruyère cheese, Dijon mustard, nutmeg, salt, and pepper until cheese is melted and sauce is smooth.
- 5
Arrange scallops in a single layer in a baking dish. Pour the cheese sauce over the scallops.
- 6
Sprinkle breadcrumbs evenly over the top.
- 7
Bake for 15-20 minutes, or until scallops are cooked through and the topping is golden brown and bubbly.
- 8
Garnish with a fresh thyme sprig and serve hot.
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