Grilled Scallops with Gruyere

    (62)
    50 minutes

    This is a very elegant and easy dish for a dinner party. You can even make it ahead. If you can't find Gruyere, substitute another hard yellow cheese like Swiss.


    57 people made this

    Ingredients
    Serves: 4 

    • 1/2 cup (50g) dry bread crumbs
    • 5 tablespoons (70g) melted butter
    • 170g grated Gruyere cheese
    • 1 cup mayonnaise
    • 1/4 cup (60ml) dry white wine
    • 1 tablespoon diced fresh parsley
    • 450g sea scallops, quartered
    • 250g button mushrooms, sliced
    • 1/2 cup diced onion

    Directions
    Preparation:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In small mixing bowl toss the bread crumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
    2. In another small bowl combine the cheese, mayonnaise, wine and parsley. Mix thoroughly and set aside.
    3. In a frypan over medium heat saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with paper towels. Preheat oven grill for medium/high heat.
    4. Reheat the frypan over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender.
    5. Add cheese mixture and return the scallops to the frypan. Cook until heated through and the cheese is melted.
    6. Spoon the mixture into individual ramekins or pour the whole mixture into a baking dish. Sprinkle the top with the breadcrumb mixture.
    7. Grill in the preheated oven 15cm from heat for 2 to 4 minutes or until browned.
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    Reviews and Ratings
    Global Ratings:
    (62)

    Reviews in English (46)

    by
    53

    Okay, I've got this down now, I've made it a several times since my first review. Here are my changes...1/2 cup mayo, 1/2 cup light sour cream. I use Emmentaler swiss cheese melts very well and is cheaper than Gruyere. If I can't find button mushrooms I use regular sliced mushrooms. I add a little flour and water (before adding the scallops) to the sauce so it's not too runny. And very important...the bread crumbs. I use plain Panko (Japanese style) bread crumbs...so much better than the fine bread crumbs and I squeeze a little lemon juice into the melted butter and Panko crumbs. Let the casserole stand for a few minutes after removing from the oven to allow the sauce to thicken. Better than any restaurant!  -  27 Feb 2004  (Review from Allrecipes USA and Canada)

    by
    45

    Took other reviewers' advice and used mostly thick cream with just a spoon or so of mayo to make up the quantity. Apart from that, followed recipe exactly and it was fabulously good. The other half practically burst into song and said it was the best Coquilles St Jacques he'd ever had. What we both loved about it was that the balance of the wine in the sauce was perfect - sometimes restaurants use so much it's overpowering. Will definitely make again. And again. And again. Thank you.  -  13 Dec 2005  (Review from Allrecipes USA and Canada)

    by
    28

    Delicious! I followed the recipe the way it read the first time and modified it the next. It was unbelievably FANTASTIC this way: Bay scallops, 1/2 C. crumbled Ritz crackers and 1/3 C. Italian seasoned bread crumbs for the top, regular grated Swiss, cut the button mushrooms in 1/2 (instead of sliced ones), and cut down on the mayo slightly. Yum, yum, yum. 10 stars  -  14 Oct 2004  (Review from Allrecipes USA and Canada)

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