Gruyere Baked Scallops

    50 min

    An elegant and delicious dish, which is perfect for any dinner party. Scallops are heated in Gruyere cheese, then topped with breadcrumbs and grilled.

    85 people made this

    Serves: 4 

    • 55g dry breadcrumbs
    • 75g butter, melted
    • 175g grated Gruyere cheese
    • 250ml mayonnaise
    • 4 tablespoons dry white wine
    • 1 tablespoon chopped fresh parsley
    • 450g sea scallops, quartered
    • 225g button mushrooms, sliced
    • 75g chopped onion

    Prep:30min  ›  Cook:20min  ›  Ready in:50min 

    1. In small mixing bowl, toss the breadcrumbs with 1 tablespoon of melted butter; mix thoroughly and set aside.
    2. In another small bowl, combine the cheese, mayonnaise, wine and parsley; mix thoroughly and set aside.
    3. In a frying pan over medium heat, saute scallops in 2 tablespoons of melted butter until opaque. Transfer to a plate lined with kitchen towels. Preheat grill for medium/high heat.
    4. Reheat the frying pan over medium heat and cook the mushrooms and onion in 2 tablespoons of melted butter until tender. Add cheese mixture and return the scallops to the frying pan. Cook until heated through and the cheese is melted. Spoon the mixture into individual ramekins or pour the whole mixture into a 30x20cm baking dish. Sprinkle the top with breadcrumb mixture.
    5. Grill 15cm from heat source for 2 to 4 minutes or until browned.

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    Reviews in English (50)


    Okay, I've got this down now, I've made it a several times since my first review. Here are my changes...1/2 cup mayo, 1/2 cup light sour cream. I use Emmentaler swiss cheese melts very well and is cheaper than Gruyere. If I can't find button mushrooms I use regular sliced mushrooms. I add a little flour and water (before adding the scallops) to the sauce so it's not too runny. And very important...the bread crumbs. I use plain Panko (Japanese style) bread much better than the fine bread crumbs and I squeeze a little lemon juice into the melted butter and Panko crumbs. Let the casserole stand for a few minutes after removing from the oven to allow the sauce to thicken. Better than any restaurant!  -  27 Feb 2004  (Review from Allrecipes US | Canada)


    Took other reviewers' advice and used mostly thick cream with just a spoon or so of mayo to make up the quantity. Apart from that, followed recipe exactly and it was fabulously good. The other half practically burst into song and said it was the best Coquilles St Jacques he'd ever had. What we both loved about it was that the balance of the wine in the sauce was perfect - sometimes restaurants use so much it's overpowering. Will definitely make again. And again. And again. Thank you.  -  13 Dec 2005  (Review from Allrecipes US | Canada)


    Delicious! I followed the recipe the way it read the first time and modified it the next. It was unbelievably FANTASTIC this way: Bay scallops, 1/2 C. crumbled Ritz crackers and 1/3 C. Italian seasoned bread crumbs for the top, regular grated Swiss, cut the button mushrooms in 1/2 (instead of sliced ones), and cut down on the mayo slightly. Yum, yum, yum. 10 stars  -  14 Oct 2004  (Review from Allrecipes US | Canada)