Broiled Sea Scallop Gratinée

Photo by Michael Piazza / Styled by Catrine Kelty

Experience Downeast Maine in one dish. Made using the sweetest “sea candy” New England has to offer—plump, glistening sea scallops—this dish delivers rich, comforting flavors and the essence of Maine’s coastline right to your table. By precooking the scallops gently in butter and wine and then blasting them in the broiler under a sprinkle of cheesy cracker-crumb topping, you’ll avoid them sticking to the pan while still achieving a GBD (golden brown and delicious) crust.

Serves 2

FOR THE OYSTER CRACKER TOPPING: 

1 cup oyster crackers 
3 tablespoons unsalted butter, melted 
½ cup grated Gruyère cheese 
1 tablespoon chopped flat-leaf Italian parsley 
zest of ½ lemon

FOR THE GRATINÉE 

2 tablespoons unsalted butter, melted 
1 teaspoon minced garlic 
12 ounces sea scallops, safely defrosted and patted dry of excess moisture 
¼ cup white wine 
kosher salt and freshly ground black pepper 
lemon wedges, for serving

Preheat oven to broil. 

Make oyster cracker topping: Pulse crackers in a food processor until coarsely ground. Add butter, cheese, parsley and lemon and pulse just to combine. 

When ready to cook, melt the butter and garlic together in an ovenproof 8-inch sauté pan on the stovetop. Add the scallops, wine and toss well. Season with salt and pepper. Bring to a simmer while stirring to achieve even heat. 

Once scallops are about 75% cooked through, top evenly with the oyster cracker mixture and place under the broiler to brown, about 8 inches away from the broiler flame. Do NOT close the oven: Stand watch intently as the topping browns. Remove from the broiler and serve.

A squeeze of lemon juice on top is always welcomed at the table.

This recipe appeared in the Fall 2024 issue as part of a larger story on Frozen Fish.