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Scallops Au Gratin

 Scallops Au Gratin
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
4 ServingsPrep/Total Time: 30 min.


  • 3 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 cup heavy whipping cream
  • 1/4 cup white wine
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-1/2 pounds bay scallops
  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 1/2 teaspoon dried tarragon
  • 1-1/4 cups shredded Asiago cheese
  • 1/3 cup dry bread crumbs
  • 2 tablespoons butter, melted
  • 1 tablespoon grated Parmesan cheese


  • In a large bowl, combine the flour, milk, cream, wine, mustard, salt
  • and pepper until smooth; set aside.
  • In a large skillet, saute scallops and onion in butter until scallops
  • are opaque. Remove with a slotted spoon. Add milk mixture to the
  • skillet. Bring to a boil; cook and stir for 2 minutes or until
  • thickened.

2 of 2

Scallops Au Gratin (continued)

Directions (continued)

  • Drain scallops. Add the scallops, mushrooms and tarragon to the
  • sauce; heat through. Stir in Asiago cheese until melted.
  • Divide scallop mixture among four 10-oz. baking dishes. Combine the
  • topping ingredients; sprinkle over scallop mixture. Broil 6 in. from
  • the heat for 1-2 minutes or until golden brown. Yield: 4 servings.
Nutritional Facts: 1 cup equals 534 calories, 31 g fat (18 g saturated fat), 150 mg cholesterol, 885 mg sodium, 23 g carbohydrate, 2 g fiber, 39 g protein.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now