• Skip to main content
  • Skip to primary sidebar
The Little Ferraro Kitchen logo
menu icon
go to homepage
  • Summer Recipes
  • Recipe Index
  • Cookbooks
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Summer Recipes
    • Recipe Index
    • Cookbooks
    • About
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » French Recipes

    Julia Child's Scallops Gratineed

    Published: Mar 23, 2022 · Modified: May 12, 2023 by Samantha Ferraro · This post may contain affiliate links · 23 Comments

    Jump to Recipe

    Leave it to Julia Child to pair cheese with fish and turn it into something extravagant. Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.

    Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.

    Cheese with Fish, Would You Try It?

    It is not every day that I say something like "I think this is the best thing I have ever had", maybe once in a while or when I make Boeuf Bourguignon, but it's rare. This glorious dish is also known as Coquilles St. Jacques à la Provençale, doesn't that sound beautiful?

    We all know that gratineed means cheese and to be quite frank, I was skeptical to make this in the beginning. I have a very distinct rule about putting seafood with cheese and often forbid it.

    When I go out to a restaurant and order frutti di mare and the server asks if I would like Parmesan cheese on top, I squeal a quick "NO!" thinking hell may freeze over. Maybe a slight overreaction?

    What I Thought About Julia Child's Scallop Recipe: A Total Flavor Explosion

    Most of the ingredients for this dish may be kitchen staples that you already have on hand and I promise, the combination is magnificent.

    The white wine was pungent and cuts through the richness from the butter and cheese. The Gruyere cheese was not nearly as overpowering as I originally thought and married with the other flavors beautifully. The sauteed shallots took the sauce over the top and brought the entire dish together.

    I sopped up the wine buttered broth with some French bread and licked my fingers clean with happiness. This is one of the best things I have ever had.

    Ingredients for Julia Child's Scallops Gratineed

    • Scallops: Larger scallops preferrably and dried very well.
    • Shallots: Or diced sweet onion is a good substitute.
    • White Wine: A dryer white wine is recommended, such as Pinot Gris.
    • Butter: Unsalted since seafood tends to be salty.
    • Gruyere Cheese: If you can't find Gruyere, a good substitute is Swiss cheese or Comte.
    • Thyme and Bay Leaf: Aromatics that add an herbaceous layer of flavor.

    How to Make Scallops Gratineed

    1. In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.
    For Julia Child's scallops gratineed, In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.

    2. Dry scallops with a paper towel and slice them in half, horizontally. Season scallops with salt and pepper and lightly dust in flour, removing any excess.

    Dry scallops with a paper towel and slice them in half. Season with salt and pepper and right before you're ready to saute, dust in flour, removing any excess.

    3. In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.

    In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.

    4. Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced, for another 2-3 minutes.

    Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced, for another 2-3 minutes.

    5. Divide scallops into shallow ovenproof dishes and spoon sauce over. I like using a shallow ramekins that would normally be used for creme brulee, but work perfectly for this. Top with Gruyere cheese and dot each ramekin with butter.

    Divide scallops into shallow ovenproof dishes and spoon sauce over. Top with Gruyere cheese and dot each ramekin with butter for Julia Child's scallops gratineed.

    6. Right before serving, place ramekins under the broiler for about 2 minutes or until cheese is just melted. Serve with crusty bread to dip into the sauce!

    Right before serving Julia Child's scallops gratineed, place ramekins under the broiler for about 2 minutes or until cheese is just melted and serve.

    More French Recipes to Try

    • Julia Child's Lobster Thermidor
    • Julia Child's Sole Meuniere
    • Julia Child's Salad Nicoise
    • Julia Child's Coq au Vin

    Julia Child’s Scallops Gratineed

    Samantha Ferraro

    LittleFerraroKitchen.com

    Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.
    4.15 from 57 votes
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Appetizer, Main Course
    Cuisine French
    Servings 4 servings
    Calories 192 kcal

    Equipment

    • 1 skillet

    Ingredients
     
     

    • Olive oil for drizzling
    • 1 large shallot diced
    • 1 garlic clove finely chopped
    • 6 large scallops
    • Salt and pepper to taste
    • ¼ cup flour
    • 3 tablespoons unsalted butter divided
    • ⅔ cup white wine preferably dry, such as Pinot Gris
    • 1 bay leaf
    • 2-3 sprigs of thyme leaves removed and chopped
    • ¼ cup shredded Gruyere cheese or other Swiss cheese

    Instructions
     

    • In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.
    • Dry scallops with a paper towel and slice them in half,horizontally. Season scallops with salt and pepper and lightly dust in flour,removing any excess.
    • In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.
    • Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced,for another 2-3 minutes.
    • Divide scallops into shallow ovenproof dishes and spoon sauce over. I like using a shallow ramekins that would normally be used for creme brulee, but work perfectly for this. Top with Gruyere cheese and doteach ramekin with butter.
    • Right before serving, place ramekins under the broiler for about 2 minutes or until cheese is just melted and serve.

    Notes

    Dry scallops very well before searing to get a nice crust.. 
    Larger scallops are preferred in this recipe as they can hold up to the cooking time. 
    Excerpted from Excerpted from Mastering the Art of French Cooking by Julia Child. Copyright © 1961 by Alfred A. Knopf. Reprinted with permission from the publisher Alfred A. Knopf, a division of Random House, Inc.

    Nutrition

    Calories: 192kcalCarbohydrates: 9gProtein: 6gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 37mgSodium: 151mgPotassium: 119mgFiber: 1gSugar: 1gVitamin A: 367IUVitamin C: 2mgCalcium: 98mgIron: 1mg
    Did you make this recipe?Let us know by leaving a comment and 5 star rating!

    More Classic French Recipes

    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)
    • Julia Child's creamy potato leek soup with fresh thyme and olive oil on top.
      Julia Child's Creamy Potato Leek Soup
    • Caramel eclairs with caramel sauce on top.
      Salted Caramel Eclairs
    • 2 small cooked pumpkin souffles.
      Spiced Pumpkin Souffle

    Sharing is caring!

    • Facebook
    • Twitter
    • Email
    • Print

    Weeknight Mediterranean Shopping List

    Subscribe to get the Mediterranean shopping list and to be the 1st to get brand new recipes!

    Reader Interactions

    Comments

    1. Renee A says

      January 23, 2023 at 3:10 pm

      4 stars
      I just made this last evening for dinner and it was Deliciously good!!!!
      My next time, I’ll be adding breadcrumbs when it’s ready to hit the broiler for a little crunchy topping ❤️❤️❤️

      Reply
      • Samantha Ferraro says

        January 23, 2023 at 6:03 pm

        Ok, That Crunchy breadcrumb is gonna send the recipe into the next level. Please let us know how well it turns out. Thank you so much for following me. Samantha

        Reply
    2. Patricia says

      December 20, 2022 at 4:44 am

      5 stars
      Your recipe looks wonderful . Would I be able to make these earlier in the day, then finish with the broiler stop right before serving?

      Reply
      • Samantha Ferraro says

        December 20, 2022 at 6:51 am

        No, I would not reheat this scallop recipe.... Hope that helps. Sam

        Reply
    3. Cindy Mom the Lunch Lady says

      March 27, 2022 at 1:29 pm

      5 stars
      I love scallops but rarely prepare them at home. This looks like a wonderful way to enjoy them!

      Reply
    4. Gina Abernathy says

      March 26, 2022 at 2:20 pm

      5 stars
      Such a wonderful recipe. I love cheese in just about every dish.

      Reply
    5. nancy says

      March 26, 2022 at 2:05 pm

      5 stars
      creamy and comfy - perfect rainiy day meal

      Reply
    6. Giangi Townsend says

      March 26, 2022 at 10:43 am

      5 stars
      One of my favorite recipes. Love scallops and any day that I can enjoy them. is perfect for me.
      Thank you for sharing.

      Reply
    7. Ashley says

      March 26, 2022 at 8:56 am

      5 stars
      Thank you for the recipe! Delicious!

      Reply
      • Samantha says

        March 30, 2022 at 9:19 am

        Thank you so much!!

        Reply
    8. Karen says

      April 26, 2018 at 4:39 pm

      5 stars
      I'm going to try this recipe with shrimp because I can't find a good au gratin recipe for shrimp. I probably won't cook the shrimp very long...can't stand when they get 'rubbery'. I'll let you know how it turns out.

      Reply
      • Samantha says

        April 27, 2018 at 4:49 pm

        Oh I think shrimp would be lovely with this!! Please let me know how it comes out...I eat shrimp more often than scallops so I may try soon as well!

        Reply
    9. Sarah says

      December 11, 2017 at 4:04 pm

      5 stars
      A friend of mine made this and it was delicious! What do you recommend serving with it? I was thinking maybe steamed broccoli or roasted asparagus with mashed potatoes, but what do you think?

      Reply
      • Samantha says

        December 12, 2017 at 9:19 am

        Oh I think roasted asparagus would be lovely!! Or mashed parsnips to soak up all the delicious sauce. Honestly just some good crusty bread for the sauce would be heavenly!

        Reply
    10. Ted says

      November 16, 2017 at 12:54 pm

      5 stars
      I am from the East coast of Canada we love love love scallops
      Leaving the scallops to cook an extra 5 min would make them a little more rubbery than I would like

      Reply
      • Samantha says

        November 17, 2017 at 8:44 am

        I would think so too but they are quite soft and tender.

        Reply
      • wallatom says

        March 15, 2018 at 2:26 pm

        5 stars
        we thought so too, but they came out perfect

        Reply
    11. April @ The 21st Century Housewife says

      March 26, 2013 at 3:45 am

      5 stars
      I love Scallops Gratineed and yours look divine! What a beautifully presented dish!

      Reply
      • Samantha says

        March 30, 2013 at 6:28 pm

        Thank you so much for your compliment! It is really delicious..anything Julia 🙂

        Reply
      • Lesalina says

        March 20, 2014 at 2:45 pm

        5 stars
        I didn't know there was a seafood and cheese rule! These look amazing though - just what I needed for some inspiration for the scallops I bought today at the market.

        Reply
        • Samantha says

          March 20, 2014 at 5:29 pm

          Haha...I always thought there was an unspoken rule to never marry cheese with fish...but rules are meant to be broken, right? Please let me know how the recipe turns out! This is so decadent!

          Reply
    12. kat says

      August 15, 2012 at 5:34 pm

      5 stars
      Oh yum!!! I can't wait to give this a try! Thanks so much for the step by step instructions 🙂

      Reply
    13. Charlie says

      August 11, 2012 at 6:56 am

      5 stars
      Good Morning!

      Thanks so much for the recipe!

      I had these years ago in a restaurant and they were exquisite.

      They were so large and served in a shell dish, around the edges they had piped mashed potatoes, before they went under the broiler.

      They paired so well with the potatoes, and I have wanted them ever since.

      Have a Joyful Day :~D
      Charlie

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Samantha! I started this blog for my love of world cuisine and cultural flavors! You’ll find everything here from Jewish recipes, Middle Eastern, Italian and more!

    More about me →

    Summer Recipes

    • Shish Tawook (Grilled Chicken Skewers)
    • It's Time to Grill Your Pizza
    • Mediterranean Watermelon Salad
    • Grill summers produce and make this grilled panzanella salad dressed in a tangy vinaigrette, grilled vegetables and charred bread.
      Grilled Panzanella Salad
    • Grilled Tomahawk Steak with Chimichurri Compound Butter
    • Cedar Plank Salmon with Creamy Dill Sauce and Fresh Lemon
      Cedar Plank Salmon with Creamy Dill Sauce

    Pre-Order My Latest Cookbook!

    One Pot Mediterranean cookbook cover
    Buy This Book Online
    Buy from Amazon Kindle
    Buy from IndieBound
    Buy from Barnes and Noble
    Buy from Amazon
    One Pot Mediterranean
    Buy now!

    Trending Recipes

    • Julia Child's Salad Nicoise
    • Creamy and easy tomato mascarpone sauce with parmesan and fresh basil.
      Creamy Tomato Mascarpone Sauce with Pasta
    • Steamed clams are cooked together with wine wine, garlic, a touch of butter and loads of fresh herbs. And have extra crusty bread ready to soak up the delicious broth.
      Steamed Clams with White Wine and Garlic
    • Pearled couscous with colorful roasted vegetables.
      Israeli Couscous Salad with Roasted Vegetables
    • Turkish Sumac Onions
    • Easy French seafood stew with shrimp, mussels, clams and halibut.
      Simple Bouillabaisse Recipe (French Seafood Stew)

    Footer

    ↑ back to top

    Featured In

    About

    • Privacy Policy
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 · Samantha Ferraro · Little Ferraro Kitchen · All Rights Reserved