This broiled scallop gratin with pumpkin is a lighter, seasonal take on the classic Coquilles St. Jacques, and is made with sea scallops cooked in a creamy pumpkin sauce.
Do you have a favorite restaurant?
I probably have about ten favorites (I can’t choose!), but my favorite “fancy date night” restaurant is a little French place downtown.
It’s where the husband proposed, and it’s where we’ve gone each year (so far) for our anniversary.
And that is where I first tasted the French dish Coquilles St. Jacques.
What Is Coquilles St. Jacques?
Coquilles St. Jacques is a type of broiled scallop gratin.
It’s a rich, buttery and creamy scallops dish.
Sometimes you’ll find it baked, sometimes broiled, but it is ALWAYS decadent.
In fact, it’s so buttery and creamy, that it might– just possibly– be a little too decadent.
Is that possible?
My waistline tells me that yes, yes it is.
This autumn take on the rich and creamy dish is healthier and lightened up, with nutrient-rich pumpkin and no cream.
Don’t worry though– your taste buds won’t know there’s no cream, because the PUMPKIN THICKENS THE MILK!
This broiled scallop gratin with pumpkin still feels decadent, and puts the spotlight on the sea scallops and pumpkin sauce.
Looking for more sea scallop recipes? Try seared seared sea scallops with wine sauce, grilled scallops with bourbon sauce, pumpkin scallop alfredo, and scallop fra diavolo.
Buying High Quality Scallops
For this gratin to be as luscious as possible, use sea scallops and not bay scallops.
Bay scallops are the tiny scallops– you want the big ones instead.
The sea scallops will give this dish a silky texture that will contrast nicely with the crunchy top and the smooth, creamy sauce.
Shopping Tip: Some scallops have chemical additives that can affect the flavor of the finished dish. Get shopping tips in this How to Pan-Sear Fish post.
Making Pumpkin Broiled Scallop Gratin
To make broiled scallop gratin, start by patting your sea scallops dry and then tossing them in a little salt.
Set them in the fridge until you’re ready for them.
Next, sauté a sliced shallot in butter, and then brown a few sliced button mushrooms in the same pan.
Divide the shallot and mushroom slices between two ramekins.
Don’t have ramekins?
You can also use a shallow casserole dish.
Add a little more butter to the same pan, let it melt, and then add some milk.
Whisk and combine the two, and then whisk pumpkin into the mixture.
Try swapping homemade pumpkin purée for canned! Make this Instant Pot Pumpkin Purée or use your oven for Roasted Pumpkin Purée!
Season the sauce to taste with salt, cayenne, and nutmeg.
Pull the scallops out of the fridge, and divide them among the ramekins.
Pour the sauce in the ramekins, covering the sides (but not the tops) of the scallops.
Top everything with a little freshly ground Parmesan, and broil until the tops are golden brown.
Serve this healthy scallop gratin with some crusty bread to soak up the sauce, honey balsamic brussels sprouts, and a glass of crisp hard apple cider.
Looking for more high-end shellfish recipes? Try grilled lobster tails with bourbon, crab Louie salad, Dungeness crab egg Benedict, king crab salad with avocado dressing, and crab fries.
Scallop Gratin with Pumpkin
No
No, But Can Be Partially Prepared Ahead of Time
Ingredients
- 6 ounces sea scallops (3-5 per person, depending on the size of scallops)
- ½ teaspoon salt, divided
- 2 tablespoons butter, divided
- 1 shallot, or sub ½ onion, thinly sliced
- 3 button mushrooms, sliced
- ½ cup milk
- ¼ cup pumpkin purée
- ¼ teaspoon ground cayenne (optional)
- ¼ teaspoon freshly ground nutmeg
- ¼ cup freshly grated Parmesan
- (Optional): 2-3 fresh chives, diced, to garnish
- (Optional) Serve with: crusty bread, a green salad
Instructions
- Pat scallops dry and toss with about half the salt. Set scallops in the refrigerator until you’re ready to use them.
- In a large stainless steel pan, heat 1 tablespoon butter over medium heat. When the butter is melted, but before it begins to brown, add the sliced shallot. Sauté 2-3 minutes, or until the shallots begin to brown.
- Push shallots to the edge of the pan (or remove shallots and reserve them), and add sliced mushrooms. Sauté mushrooms until they’re browned, about 4 minutes.
- Remove mushrooms and shallots, and divide between two ramekins. Set aside.
- Add remaining 1 tablespoon butter to the pan, and lower heat to medium low. Whisk in milk, and then whisk in the pumpkin. Continue to whisk or stir until the sauce is smooth and creamy (about 1 minute).
- Season the sauce to taste with remaining salt, cayenne, and nutmeg. (Make sure to actually taste the sauce– if it tastes bland, add a little more salt. If you want it a little spicier, add more cayenne or nutmeg.) Remove the sauce from the heat.
- Move an oven rack to the top of your oven, and turn on the broiler.
- Set scallops in the ramekins, on top of the mushroom and shallot mixture. Pour the pumpkin sauce into the ramekins, covering the SIDES of the scallops, but not the tops.
- Divide the Parmesan on top of both ramekins. Set ramekins on a baking sheet, and then slide it onto the top oven rack under the hot broiler.
- Broil the scallops for 5-7 minutes until the cheese has turned golden and is bubbling. (Watch the scallops carefully after about 5 minutes– you want them golden, not burnt.)
- Allow the ramekins to cool slightly, top with fresh chives (if desired) and serve your broiled scallop gratin while it’s still hot.
- Make Ahead:This dish can be completely assembled up to 1 day ahead, but wait to broil it until just before serving.
We definitely have favourite restaurants but most times rather eat at home so we can stay in our comfy clothes. Plus, both hubby and I love to cook 🙂 I’ve never paired pumpkin with scallops like this but any time of gratin and I’m in! Looks delicious!
I am so enamored with these creative ways that you’re combining pumpkin and seafood! This is such a great way to make scallops a perfect dinner for fall. It looks so luscious and creamy, and so ready for my fork to dive right into it. This needs to be on my dinner plate this week!
This looks really interesting and tasty
awww!!! i have a few thats on my favorite list too. i have never made scallops at home – always intimidated by it but you are making me want to give it a try..
This looks absolutely delicious! Those are great tips on soaking the scallops and the fresh parmesan cheese.
This sounds truly divine, and what a festive scrumptious way to enjoy scallops this time of year. I must try this ASAP.
This is such a nice ideas for preparing scallops. I usually just bake them in butter with some parsley and garlic, but I’ll definitely give this recipe a try. Thanks!
I’ve never heard of Coquilles St. Jacques but I’m intrigued! I absolutely love scallops and French food is always delicious. I’d love to give this a try sometime!
Love this idea and that it’s an easy dinner for two! I’ve started to use pumpkin more and more in savory dishes and really love it.
I am obsessed with this recipe. It’s actually extremely rare that I buy scallops, in large part because I don’t feel like I know what I’m looking for, so I really appreciate your tips on reading the labels and avoiding wet-packed scallops! Can’t wait to see what’s in stock next time I look; will be hoping to find some good scallops to give this recipe a try!
They’re super easy to use as long as you get good ones!! Enjoy!
Oh my goodness, this sounds AMAZING! Love the creativity of this recipe. So unique and delicious! And love that you’ve incorporated pumpkin.
Scallops – yes please! I am always looking for a new way to fix them so I have an excuse to eat them again and again! Pinned.
I’m obsessed with these! Love how you make seafood in so many different ways and so super delicious! I bet this one is beyond delicious!
Those scallops look perfectly cooked. Does the broiling give the scallops a crisp edge or is just meant to melt everything together?
Thanks! The top of the scallops gets a little crispy, and it melts everything together ????
I’ve never wanted to have a scallop dish more than this one! I’m so used to scallop recipes being really light and minimal so I love that this one is a comforting gratin.
Aw thank you! It’s perfect for cold days 🙂