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Baked Bay Scallops in Garlic Cream Sauce

Got scallops? Add cream, garlic and breadcrumbs and you’ve got yourself a mighty fine dinner. These Baked Bay Scallops have all the things you’re looking for in a truly dreamy dish. It takes only a few minutes to throw together, AND can be made ahead. It’s pretty perfect, in fact, so perfect, that we’ve had it three times in the last month, and we’re not sick of it (yet!)

Serve this in individual gratin dishes or as one big one, either way works. Just make sure to have lots of pasta and/or fresh bread around to soak up all that sauce, you’ll want to swipe up every last drop. xoxo Kirsty

Ingredients for 2 servings

  • 1/2 cup (55g) breadcrumbs

  • 2 tablespoons butter, melted

  • 2 tablespoons (15g) Parmesan cheese, finely grated

  • a pinch of salt

  • 1/2 cup (120ml) heavy cream

  • 2 garlic cloves, minced

  • 1 tablespoon lemon zest, finely grated

  • a generous pinch of freshly ground black pepper

  • 1 pound (450g) bay scallops*, defrosted if frozen and cleaned

  • chives to finish, finely chopped

*Defrosting fish or shellfish isn’t that big of a deal and it’s perfectly safe if done properly. I usually thaw them overnight in the fridge.

Combine the breadcrumbs, melted butter, parmesan and a pinch of salt in a small bowl. In another small bowl, combine the cream, garlic, lemon zest and pepper.

Divide the bay scallops between 2 individual gratin dishes or use one larger dish. Pour half of the cream mixture over each dish, then scatter the breadcrumbs over the top. At this point, the scallops can be covered and refrigerated for up to 24 hours, or baked immediately.

When ready to bake, heat the oven to 400 degrees. Place the gratin dishes on a baking sheet. Bake for 10-12 minutes, or until the cream is bubbling and the crumbs are golden brown. Serve with pasta or bread and a crisp green salad.

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