Description
Seared Scallops with Creamy Potato Gratin
Ingredients:
1 lb sea scallops
2 tbsp olive oil
Salt and pepper to taste
4 potatoes, sliced
1 cup heavy cream
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions:
Start by preheating your oven to 350°F (175°C). Season the sea scallops on both sides with salt and pepper. In a large skillet over medium-high heat, sear the scallops for about 2-3 minutes per side until they are golden brown and cooked through. Remove from the skillet and set aside.
In a baking dish, layer the sliced potatoes. Pour in the heavy cream and sprinkle the grated Parmesan cheese over the potatoes. Bake for about 25-30 minutes until the potatoes are tender and the cheese is melted and bubbly.
Slice the rested scallops into thin pieces. Arrange the slices on top of the baked potato gratin. Spoon any remaining creamy sauce over the scallops and potatoes. Garnish with chopped fresh parsley for added color and flavor.
Serve the Seared Scallops with Creamy Potato Gratin hot. This dish is perfect for a satisfying meal that combines the delicate flavors of seared scallops with the richness of creamy potato gratin. Enjoy your delicious Seared Scallops with Creamy Potato Gratin!
Step-by-Step Guide
1. Prep & Preheat: Preheat oven to 350°F (175°C). Thinly slice potatoes (a mandoline ensures even cooking). Pat scallops completely dry with paper towels, then season with salt and pepper.
2. Make the Gratin: In a baking dish, create overlapping layers of potato slices. Pour heavy cream evenly over the top and sprinkle with Parmesan. Bake for 25-30 minutes until potatoes are tender and top is golden.
3. Sear the Scallops: While the gratin bakes, heat olive oil in a skillet over medium-high heat until shimmering. Add scallops, ensuring they are not touching. Sear undisturbed for 2-3 minutes until a deep golden crust forms. Flip and cook for another 1-2 minutes. Remove to a plate.
4. Assemble & Serve: Let scallops rest for 2 minutes, then slice thinly. Arrange slices over the finished gratin. Spoon any creamy sauce from the dish over the top, garnish with fresh parsley, and serve immediately.
Serving Suggestions
This rich dish pairs beautifully with a simple, crisp side to cut through the creaminess. Serve it with a bright arugula salad tossed in a lemon vinaigrette, or with steamed green beans or asparagus. For a special dinner, a glass of chilled Chardonnay or a crisp Sauvignon Blanc complements the flavors perfectly.
How-to Summary
Create a creamy potato gratin by baking sliced potatoes with heavy cream and Parmesan. While it bakes, achieve a perfect sear on seasoned, dry scallops in a hot skillet. Slice the rested scallops and arrange them over the finished gratin, garnishing with fresh parsley for a restaurant-quality meal.
Frequently Asked Questions
Can I prepare the gratin ahead of time? Yes. Assemble the gratin, cover, and refrigerate for up to a day. Add 5-10 minutes to the baking time when cooking from cold. Sear the scallops fresh just before serving.
How do I know when the scallops are done? They should be opaque in the center and firm to the touch. The perfect scallop will have a 1/4-inch golden crust on each side while remaining tender inside.
What can I use instead of heavy cream? For a slightly lighter version, half-and-half can work, but the sauce will be less rich and thick. Full-fat coconut milk is a non-dairy alternative.
Why are my scallops steaming and not searing? This happens if they are wet or the pan isn’t hot enough. Ensure scallops are thoroughly dried and your oil is shimmering before adding them. Don’t overcrowd the pan.
Can I use a different cheese? Absolutely. Gruyère, Fontina, or a sharp white cheddar are excellent melting cheeses that would work well in the gratin.
Common Mistakes to Avoid
- Using Wet Scallops: Excess moisture is the enemy of a good sear. Always pat them dry.
- Overcrowding the Pan: This lowers the pan’s temperature, causing scallops to steam. Cook in batches if necessary.
- Overcooking the Scallops: They cook quickly and become rubbery if left too long. Follow the 2-3 minute sear guideline.
- Uneven Potato Slices: Thick slices won’t cook through at the same rate as thin ones, leading to an uneven texture. Aim for consistent 1/8-inch slices.
Conclusion
Seared Scallops with Creamy Potato Gratin is an elegant yet approachable dish that impresses with its contrast of textures and luxurious flavors. By mastering the sear on your scallops and achieving a perfectly baked, creamy gratin, you create a balanced and deeply satisfying centerpiece for any special occasion. With careful prep and attention to timing, this restaurant-style meal is wonderfully achievable in your own kitchen.