This paleo scallop gratin recipe has been a favorite for me to recreate. Before I developed my gluten allergy, I made this dish all of the time. It was something I looked forward to having for dinner with a cold glass of white wine and a salad. It is an elegant meal that really is easy to make.
Jump to RecipeWhat makes scallop gratin so good.
The beauty of this paleo scallop gratin is the balance of flavor and texture. The tiny bay scallops are juicy and tender. They are cooked in a white wine sauce with garlic, and herbs, and topped with a buttery prosciutto “breadcrumb” topping. IT is a dish that feels do indulgent, yet refined. The perfect meat for entertaining or for an aromatic meal for two.
This is a great dish to make in individual gratin dishes. I use mine a lot. Not only for this dish, but I make individual apple tarts and potatoes gratin. If you do not own gratin dishes, you can make this recipe using a shallow tart pan or even a pie pan. I love having my own little dish. It makes the meal seem so elegant and special.
Ingredients
- Bay scallops
- Salt
- Black pepper
- Ghee
- Garlic Cloves
- Shallots
- Prosciutto
- Fresh parsley
- Lemon
- White Wine
- Almond flour
- Olive oil
Let’s make this scallop gratin.
- Start off my preheating the oven to 425 degrees. Take 4 gratin dishes and place them on a sheet pan.
- In a small bowl, add in the scallops and sprinkle with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir together. Divide the scallops between the gratin dishes.
- In a separate bowl, add in the ghee, garlic, shallot, prosciutto, lemon zest, lemon juice, and wine. Stir to combine.
- Add in the almond flour and olive oil and stir.
- Top each of the scallop gratin dishes with some of the topping.
- Bake for 12 minutes and the top is a little browned. Top with fresh parsley and lemon zest.
Paleo Scallop Gratin
Bay scallops baked in a gratin dish and topped with a paleo topping of ghee, shallots, garlic, herbs, white wine, lemon, olive oil, and almond flour.
4
servings20
minutes12
minutes32
minutesIngredients
1 pound bay scallops, little foot removed and patted dry with a paper towel.
1/4 teaspoon salt
1/8 teaspoon black pepper
3 tablespoons ghee
3 garlic cloves, minced
1/4 cup shallots or red onion, minced
4 slices prosciutto
2 tablespoons fresh parsley, minced
zest of 1 lemon
1/2 lemon, juiced
3 tablespoons white wine
1 cup almond flour
3 tablespoons olive oil
Directions
- Preheat oven to 425 degrees. Take 4 gratin dishes and place them on a sheet pan.
- In a small bowl add in the scallops and sprinkle the 1/4 teaspoon of salt and 1/8 teaspoon of black pepper and stir. Divide the scallops between the 4 gratin dishes.
- In a bowl, add in the ghee, garlic, shallot, prosciutto, parsley, lemon zest, lemon juice, and white wine. Stir very well until it is well combined.
- Add in the almond flour and olive oil and stir together.
- Divide the topping in to 4 equal parts, top each of the gratins filled with the scallops with the topping.
- Bake for about 12 minutes until the top is a little browned. You can top with added fresh parsley or fresh lemon zest.
Nutrition Facts
- Serving Size: 1 serving
- Total number of serves: 4
- Calories: 480kcal
- Fat: 39.3g
- Saturated Fat: 10.6g
- Cholesterol: 61mg
- Sodium: 646mg
- Potassium: 298mg
- Carbohydrates: 12.3g
- Fiber: 3.4g
- Sugar: 1.7g
- Protein: 21g
- Vitamin A: 8.8mcg
- Vitamin C: 7.5mg
- Calcium: 79mg
- Iron: 2mg
- Vitamin E: 1.6mg
- Vitamin K: 39.4mcg
- Niacin: 1.2mg
- Vitamin B6: 0.2mg
- Vitamin B12: 1.6mcg
- Folate: 24.2mcg
- Pantothenic Acid: 0.3mg
- Phosphorus: 400mg
- Magnesium: 30mg
- Zinc: 1mg
- Selenium: 16.5mcg
- Copper: 0.1mg
- Manganese: 0.1mg
A favorite recipe.
This scallop gratin will become a favorite recipe. I like that I can put together hours before serving and and I can bake it just before I am ready to serve. Make this with a green salad and a glass of white wine for a lunch or a light dinner. I have even made this and saved one for the next day. It reheats really well and I think it is almost as good as the day it is made.
If you need a hearty appetizer, this can be served before dinner. It is perfect to have with my Chicken Scallopini or before a great steak. Either way, this is an entree that feels so elegant and special and is sure to make any of your guests so happy. I hope you enjoy this recipe as much as I do.
