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Scallop Gratin | Kita Roberts GirlCarnivore.com

Scallop Gratin

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4
Calories 641kcal


  • 6 tablespoon unsalted butter softened
  • 6 garlic cloves grated or minced,
  • 2 medium shallots minced
  • 4 slices bacon cooked until crispy, and minced
  • small handful of fresh parsley minced
  • 2 teaspoon lemon juice
  • salt and pepper
  • 6 tablespoon olive oil
  • ½ cup panko
  • 6 tablespoon dry white wine
  • 2 lbs fresh bay scallops rinsed and patted dry
  • lemon and fresh parsley for garnish


  • Preheat the oven to 425 degrees F.
  • In the bowl of a your stand mixer, fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter with the garlic, shallows, bacon, and parsley. 
  • Drizzle in the lemon juice and season with salt and pepper. Scrape down the sides and with the mixer on low, drizzle in the olive oil. 
  • Scrape down the sides and fold in the panko. Set aside.
  • Set a 4 gratin dishes out and divide the wine equally in each. Divide the scallops between each dish. 
  • Spoon the panko butter mix over the top and bake for 10 to 12 minutes.
  • If you would like more golden, turn the broiler on for a minute or two.
  • Serve immediately with lemon and top with fresh parsley.


Calories: 641kcal | Carbohydrates: 15g | Protein: 31g | Fat: 48g | Saturated Fat: 17g | Cholesterol: 114mg | Sodium: 1094mg | Potassium: 557mg | Vitamin A: 530IU | Vitamin C: 2.4mg | Calcium: 41mg | Iron: 1.6mg