Creamy scallop gratin

Nici Wickes shares her mum's recipe for golden, creamy scallop gratin. Perfect as a sophisticated starter for your next dinner party

By Nici Wickes
  • 20 mins cooking
  • Serves 4
  • Print


  • 12 fresh scallops
  • 1/2 cup white wine
  • 2-3 peppercorns
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup liquid made up with the white wine (reserved from cooking) and approx 150ml cream
  • salt and pepper, to taste
  • 1/4 cup fresh breadcrumbs
  • 2 tablespoon parsley, finely chopped
  • 1 tablespoon butter, diced
  • scallop shells (if you have some), small plates or ramekins, to serve


  • 1
    Gently poach the scallops in the white wine and peppercorns for 1-2 minutes only (they will get more cooking later on). Remove from the pan.
  • 2
    In the pan, melt the butter, then stir in the flour until incorporated. Whisk in the cup of liquid made up from the cooking wine and cream. Cook until thickened and smooth. Make sure you cook the sauce until you no longer can taste the flour. Taste and season with salt and pepper.
  • 3
    Mix the breadcrumbs with parsley and diced butter.
  • 4
    When ready to serve, heat the wine sauce to hot, add scallops and mix. Divide between 4 shells, sprinkle with the breadcrumbs and grill quickly until golden.


  • This is an easy dish to manage when entertaining as each component can be prepared earlier and assembled and cooked just before serving. - If you need to stretch this dish further, you could gently poach some lovely firm white fish, such as gurnard, and add a little to each portion.

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