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Scallop Gratin with Pumpkin

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.
This autumn take on the rich and creamy dish is healthier and lightened up, with nutrient-rich pumpkin and no cream. It still feels decadent, but it is a lighter, seasonal take on the classic, and it and puts the spotlight on the sea scallops cooked in a creamy pumpkin sauce.
Servings: 2
Author: Champagne Tastes

Ingredients

  • 6 ounces sea scallops 3-5 per person, depending on the size of scallops
  • 2 teaspoons salt divided
  • 2 Tablespoons butter divided
  • 1 shallot or sub ½ onion, thinly sliced
  • 3 crimini mushrooms sliced
  • ½ cup milk
  • ¼ cup pumpkin purée
  • ½ teaspoon ground cayenne
  • ¼ teaspoon ground nutmeg freshly ground
  • ¼ cup Parmesan freshly grated
  • 2-3 fresh chives diced, to garnish (Optional)

Instructions

Prepare Scallops

  • Pat scallops dry and toss with about half the salt.
  • Set scallops in the refrigerator until you’re ready to use them.

Onion & Mushrooms

  • 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 and 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.

Pumpkin Sacue

  • 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 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.

Assemble & Broil

  • 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.

Notes

  • Make-Ahead: This dish can be completely assembled up to 1 day ahead, but wait to broil it until just before serving.