Scallops Gratinée
Prep time
Cook time
Total time
Scallops are coveted for their delicate, sweet briny taste, and firm yet tender texture. It’s their clean ocean flavor that, when gratinéed with savory, allium-rich Comté cheese, makes for a sumptuous pairing. This recipe takes its cues from the classic dish Coquilles St. Jacques popularized in the 1950’s, and makes it approachable for today – and, reminds us that good food never goes out of style! Enjoy this dish as an appetizer or main course, with a side of fresh greens.
Serves: 6
  • 8 oz. button mushrooms, finely minced
  • 6 tbsp. unsalted butter, divided
  • 1 small leek, green removed, white cleaned and finely minced
  • 2 tbsp. fresh parsley, minced
  • 1 tbsp. fresh tarragon, minced
  • ½ cup dry sherry
  • 1 fresh bay leaf
  • 6 large scallops, abductor muscle removed, and patted dry
  • 1 tbsp. olive oil
  • ⅓ cup heavy cream or whipping cream
  • 1 tbsp. flour
  • ½ tsp. fresh lemon juice
  • Kosher salt and freshly ground pepper to taste
  • ⅔ cup grated 6-12 month aged Comté cheese
  • 6 - 6” scallop shells for serving
  1. In a small sauté pan, heat 4 tbsp. unsalted butter and add the mushrooms and ½ of the leeks. Cook over medium low heat until the mixture forms a loose paste, about 20 minutes. Add the parsley and tarragon, and season the mixture with salt and pepper, and cook for 2 minutes longer. You’ll know it’s done when most of the moisture from the mushrooms has evaporated. Divide the mixture into the bottom of the scallop shells forming a base for the scallops to sit on.
  2. In a small saucepan over medium heat, add the sherry, remaining leeks, bay leaf, and 2 tbsp water, and simmer until reduced by half. Strain the liquid and set aside, discarding the bay and leeks.
  3. In a small sauté pan, add 1 tbsp. butter and flour and make a roux, cooking over medium heat for 3 minutes. Add the reduced sherry mixture and 35% cream, and whisk to combine. Cook, simmering, for about 7 minutes, or until fully thickened and the flour has been cooked out. Season with salt and pepper, and add the lemon juice. Whisk to combine and set aside.
  4. In a medium sauté pan, add the remaining 1 tbsp. butter and olive oil, and bring to medium high heat. Season the scallops with salt and pepper, and place in the pan to sear. Cook on each side for 2 minutes and transfer the seared scallops to the prepared scallop shells, placing them on top of the mushroom mixture.
  5. Spoon 2 tbsp of the cream mixture on top of each scallop, and top with the grated Comté cheese, dividing the cheese evenly.
  6. Place the scallops under the broiler for 3-5 minutes, or until the cheese has melted and lightly browned, and the scallop is fully warmed through.
  7. Serve with a salad of fresh greens and herbs, and some crusty bread.
Recipe by Comte USA at