Scallop Gratin with Pumpkin

Why You’ll Love This Recipe

• Combines sweet scallops with creamy pumpkin
• Rich, comforting, and full of flavor
• Perfect for fall and holiday meals
• Elegant enough for entertaining guests
• Golden, cheesy topping adds irresistible texture
• Easy to prepare ahead of time
• A unique seafood casserole option
• Great as a main course or special side dish

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Gratin

• 1 pound sea scallops
• 3 cups pumpkin, peeled and diced
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• ½ cup whole milk
• 1 cup Gruyère cheese, grated
• ½ cup Parmesan cheese, grated
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg

For the Topping

• ½ cup breadcrumbs
• 2 tablespoons Parmesan cheese
• 1 tablespoon melted butter
• 1 tablespoon fresh parsley, chopped

Directions

1. Preheat the oven to 375°F (190°C).
2. Grease a 2-quart baking dish and set aside.
3. Bring a pot of salted water to a boil and cook the pumpkin cubes for 8–10 minutes until tender. Drain well.
4. Mash the pumpkin lightly, leaving some texture.
5. In a large skillet, melt the butter over medium heat.
6. Add the onion and cook for 4–5 minutes until softened.
7. Stir in the garlic and cook for 30 seconds.
8. Add the cream, milk, salt, pepper, and nutmeg. Simmer for 2–3 minutes.
9. Stir in the Gruyère and Parmesan cheeses until melted and smooth.
10. Gently fold in the pumpkin and mix until combined.
11. Transfer the pumpkin mixture to the prepared baking dish.
12. Arrange the scallops evenly over the pumpkin mixture.
13. In a small bowl, combine the breadcrumbs, Parmesan cheese, melted butter, and parsley.
14. Sprinkle the topping evenly over the gratin.
15. Bake for 20–25 minutes, or until the scallops are cooked through and the top is golden brown.
16. Let the gratin rest for 5 minutes before serving.

Servings and Timing

• Servings: 4 to 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Variations

• Butternut Squash Gratin: Replace pumpkin with butternut squash.
• Seafood Gratin: Add shrimp, crab, or lobster along with the scallops.
• Herb-Enriched Version: Incorporate fresh thyme, sage, or rosemary.
• Extra Cheesy Gratin: Add mozzarella or white cheddar to the cheese mixture.
• Spicy Pumpkin Gratin: Include a pinch of cayenne pepper or red pepper flakes.
• Gluten-Free Option: Use gluten-free breadcrumbs for the topping.
• Bacon Pumpkin Gratin: Add crispy crumbled bacon for a smoky flavor boost.

Storage/Reheating

Storage

Allow the gratin to cool completely before transferring it to an airtight container or covering the baking dish tightly. Store in the refrigerator for up to 2 days.

Reheating

Reheat in a 350°F (175°C) oven for 15–20 minutes or until heated through. Cover loosely with foil if the topping begins to brown too quickly. Avoid overheating, as scallops can become tough.

FAQs

Can I use frozen scallops?

Yes. Thaw them completely and pat them dry before using to prevent excess moisture in the gratin.

What type of pumpkin works best?

Sugar pumpkins or pie pumpkins are ideal because of their sweet flavor and smooth texture.

Can I use canned pumpkin puree?

Yes, although the texture will be smoother. Use about 2½ cups of puree in place of fresh pumpkin.

How do I know when scallops are cooked?

Scallops are done when they become opaque and slightly firm but still tender.

Can I make this dish ahead of time?

Yes. Assemble the gratin several hours ahead and refrigerate. Bake just before serving.

What cheese works best in this gratin?

Gruyère and Parmesan provide excellent flavor, but white cheddar, Fontina, or mozzarella can also be used.

Can I add other vegetables?

Absolutely. Spinach, leeks, mushrooms, or roasted bell peppers work well.

Why are my scallops rubbery?

Overcooking is usually the cause. Bake only until the scallops are just cooked through.

What should I serve with Scallop Gratin with Pumpkin?

A green salad, roasted vegetables, or crusty bread complement the rich flavors beautifully.

Can I freeze this gratin?

Freezing is possible, but the cream sauce and scallops may experience some texture changes after thawing.

Conclusion

Scallop Gratin with Pumpkin is a luxurious yet comforting dish that brings together the sweetness of pumpkin, the tenderness of scallops, and the richness of melted cheese in one beautiful bake. With its creamy texture, golden topping, and elegant presentation, it’s perfect for holiday tables, dinner parties, or cozy evenings at home. This unique seafood gratin is sure to impress guests while providing a warm and satisfying meal everyone will enjoy.

Scallop Gratin with Pumpkin

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Scallop Gratin with Pumpkin is a rich and comforting baked dish that combines sweet sea scallops with creamy pumpkin and a blend of Gruyère and Parmesan cheeses. Finished with a golden breadcrumb topping, this elegant gratin is perfect for holiday gatherings or cozy dinners.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 to 6 servings
• Category: Main Course
• Method: Bake
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb sea scallops
• 3 cups pumpkin, peeled and diced
• 2 tbsp butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup whole milk
• 1 cup Gruyère cheese, grated
• 1/2 cup Parmesan cheese, grated, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 cup breadcrumbs
• 1 tbsp melted butter
• 1 tbsp fresh parsley, chopped

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Grease a 2-quart baking dish and set aside.
3. Bring a pot of salted water to a boil and cook the pumpkin cubes for 8 to 10 minutes until tender. Drain well.
4. Lightly mash the pumpkin, leaving some texture.
5. In a large skillet, melt the butter over medium heat.
6. Add the onion and cook for 4 to 5 minutes until softened.
7. Stir in the garlic and cook for 30 seconds.
8. Add the cream, milk, salt, pepper, and nutmeg. Simmer for 2 to 3 minutes.
9. Stir in the Gruyère cheese and 1/4 cup Parmesan cheese until melted and smooth.
10. Fold in the pumpkin and mix until combined.
11. Transfer the pumpkin mixture to the prepared baking dish.
12. Arrange the scallops evenly over the pumpkin mixture.
13. In a small bowl, combine the breadcrumbs, remaining Parmesan cheese, melted butter, and parsley.
14. Sprinkle the topping evenly over the gratin.
15. Bake for 20 to 25 minutes, or until the scallops are cooked through and the top is golden brown.
16. Let the gratin rest for 5 minutes before serving.

Notes

• Pat scallops dry before using to prevent excess moisture.
• Substitute butternut squash for pumpkin if desired.
• Add shrimp, crab, or lobster for a seafood variation.
• Fresh thyme, sage, or rosemary pair well with the pumpkin.
• Store leftovers in the refrigerator for up to 2 days.
• Reheat gently to avoid overcooking the scallops.

Nutrition

• Serving Size: 1 serving
• Calories: 460 kcal
• Sugar: 6 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 16 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Carbohydrates: 18 g
• Fiber: 2 g
• Protein: 32 g
• Cholesterol: 145 mg