Scallops Gratin with Garlic Parsley Butter is a French-style baked seafood dish featuring tender scallops in their shells, topped with a rich garlic-parsley butter and golden breadcrumbs. It’s quick, elegant, and irresistibly flavorful — perfect for a romantic dinner or an impressive appetizer that feels fancy but comes together effortlessly.
Make garlic parsley butter: mix softened butter, parsley, garlic, salt, and breadcrumbs in a bowl until combined.
In a saucepan, combine white wine, onion, thyme, and pepper. Simmer briefly to blend flavours.
Place scallops (in shells) on a baking tray lined with parchment. Spoon a little of the wine-onion mixture over each.
Top each scallop with garlic parsley butter.
Bake in oven for 4–5 minutes until golden and bubbling.
Serve immediately hot, as an appetiser or with salad.
Notes
Tips for Perfect Scallops GratinLittle details make all the difference when it comes to scallops. A few simple touches turn this elegant dish into something that feels straight out of a French seaside bistro.
Keep the butter cool. Slightly chilled garlic-parsley butter spreads better and melts slowly, creating that silky coating without soaking the breadcrumbs.
Don’t overcook. Scallops only need a few minutes in the oven — once they turn opaque and tender, they’re done.
Choose good wine. A dry white wine you enjoy drinking adds the right balance of acidity and richness to the sauce.
Toast the breadcrumbs. Lightly toasting them before topping gives you that golden, crisp finish everyone falls for.
Add a touch of freshness. A sprinkle of parsley or a squeeze of lemon just before serving brings everything to life.