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Ah, old-fashioned scallops… Just thinking about it reminds me of holiday meals at my grandmother’s, when the whole family would crowd around the table, eager. It’s the kind of recipe that has that little authentic taste you don’t often find these days.
I confess, this recipe takes me a bit of time but not too much, and the result is totally worth all the effort. Especially when you love that creamy white wine sauce that gently coats the tender scallops. It’s smooth, indulgent, perfect.
Often, I make the same mistake at the start: too much white wine. If you’re like me, go easy, you can always add more later. And sometimes, I add button mushrooms to bring a little crunch, but that’s totally optional.
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So here it is, for this big comeback of this classic French dish, I offer you my version that is both simple and a bit old-fashioned, faithful to the flavors of yesteryear, with that little personal touch that makes all the difference.
Essential ingredients for your old-fashioned Scallops
You should know, I always tend to take a bit more scallops than officially recommended. Come on, don’t skimp on quality, that’s the secret! The scallops, a good dry white wine, a bit of butter… And don’t forget the breadcrumbs, that’s what gives that pretty golden crust that I love the look of.
- 500g fresh scallops (without roe, but it’s up to you)
- 25 cl dry white wine (choose a nice little vintage)
- 20 cl thick fresh cream
- 1 shallot, finely chopped
- 50 g butter
- 3 tablespoons breadcrumbs
- 1 egg yolk (that’s where it gets a bit indulgent)
- Salt, pepper and a pinch of nutmeg
How to prepare these old-fashioned scallops like at grandma’s
Well, the preparation is anything but complicated, but it takes a little patience and gentleness, especially with the scallops. I sometimes forget not to overcook them, and then… hello rubbery texture. It’s a real trap, so take it easy!
- In a pan, gently sauté the chopped shallot in a knob of butter until translucent.
- Add the scallops and quickly sear them, just 1 minute on each side, then set aside.
- Deglaze the pan with the white wine, let it reduce almost entirely.
- Stir in the fresh cream, the egg yolk, nutmeg, salt, and pepper, then let thicken over low heat without boiling.
- Return the scallops to the sauce, then pour everything into scallop shells or small gratin dishes.
- Sprinkle with breadcrumbs and some knobs of butter to gratin in the oven, just 10 minutes at 180°C, to get that nice golden crust.
The secret of tools to perfectly cook your scallops
I admit I’m not the type to have 36 pans, but some tools make life a lot easier. The non-stick pan is my best ally for searing the scallops well without them sticking.
- A non-stick pan to sear the scallops stress-free.
- Scallop shells or gratin ramekins for the presentation that always impresses.
- A preheated oven, because you don’t joke with gratin.
- A whisk and a wooden spatula, it helps to mix without breaking the sauce.
The little tip I learned in 2025
This year, I discovered that chilling the scallops after the pan prevents them from getting too soft in the gratin. It changes everything, the hot-cold contrast is the extra trick I share here, you’ll tell me what you think.
If you’re more visual, this video really shows the essentials well. I love what he does with the white wine, light but not too much. The perfect balance.
Some variations and common mistakes to avoid with gratinated scallops
Sometimes we want to do well and get carried away with the cream, or worse, forget the breadcrumbs. Result? A scallop lacking crunch, and well, that’s a shame. Also avoid overcooking, I’ve already told you, it’s fundamental.
- Don’t overload with cream to keep it light.
- Always remember the breadcrumbs for the gratin, it’s the key for crunch.
- Mix it up: a bit of chopped parsley in the sauce is great.
- Avoid overdose of white wine, too much really drowns the delicate taste of the scallops.
Some feedback and little secrets from tradition
It’s true that this recipe was a bit forgotten before, but frankly, recently it’s making a great comeback. There are even events like “Le Goût du Large” in Port-en-Bessin where fans enjoy rediscovering these dishes.
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I’ve read comments where some add canned mushrooms, and frankly, it tempts me too. After all, you can personalize it to your tastes.
In the end, it’s a recipe to remember, easy, accessible, and that really creates a warm atmosphere around the table. A true delicious return to the roots.
