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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.

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

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

Find it online: https://thefamilycooking.com/scallop-gratin-with-pumpkin/