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.

Pumpkin Broiled Scallop Gratin after cooking, ready to be served.

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 pumpkin sauce over scallops. — Pour pumpkin sauce over scallops

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.

Pumpkin Broiled Scallop Gratin ready to be served

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.

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5 from 7 votes