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4.09 from 12 votes

Julia Child’s Scallops Gratineed

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.
Author: Samantha Ferraro


  • 1/4 onion chopped
  • 1/2 shallot chopped
  • 1 garlic clove chopped
  • 5-6 scallops washed
  • 1/4 c flour
  • 3 Tb butter
  • 2/3 c white wine
  • 3 Tb water
  • 1 bay leaf
  • 1/4 c grated Swiss cheese
  • 2-3 sprigs of thyme chopped
  • Olive oil for drizzling
  • Salt and pepper to taste


  • In a skillet, saute onions in olive oil and 1 Tb butter until they begin to be translucent but not browned. Add garlic and shallots and cook for another minute. Set aside.
  • 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.
  • In skillet, add oil and 1Tb butter and brown on each side. About 2 minutes on each side.
  • Once scallops are browned, pour the wine and water into the same skillet with the scallops. Add the thyme, bay leaf and onion mixture. Cover and cook for about 5 minutes. Then remove the cover and turn heat up to high to reduce the sauce for 1 minute. Taste for seasoning.
  • Place the scallops in a shallow oven proof dish and spoon sauce. Top with grated Swiss cheese and dot with butter. Right before serving, place under broiler for about 3 minutes to melt and lightly brown cheese.