Gratinated scallops are a luxurious yet easy-to-make dish featuring tender scallops baked with a rich, golden crust of cheese, breadcrumbs, and aromatic herbs. This classic seafood recipe is perfect for special occasions or an elegant appetizer that impresses guests with its rich flavors and delicate texture.
Why You’ll Love This Recipe
- Elegant and flavorful – The combination of tender scallops, crispy topping, and creamy sauce creates a sophisticated dish.
- Simple preparation – Despite its gourmet appeal, this dish is straightforward to prepare with common ingredients.
- Versatile – Can be served as an appetizer or a light main course with a side salad.
- Customizable – The topping can be adjusted to suit different tastes, from mild and buttery to garlicky and cheesy.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh scallops
- Butter
- Garlic, minced
- Shallots, finely chopped
- White wine
- Heavy cream
- Parmesan cheese, grated
- Breadcrumbs
- Fresh parsley, chopped
- Lemon juice
- Salt and pepper
Directions
- Prepare the scallops – If using whole scallops, remove the muscle on the side and pat them dry with a paper towel.
- Sauté aromatics – In a pan, melt butter over medium heat and sauté garlic and shallots until fragrant.
- Deglaze with wine – Pour in the white wine and let it reduce slightly.
- Add cream – Stir in the heavy cream and cook until slightly thickened. Season with salt and pepper.
- Assemble the dish – Place scallops in individual baking shells or a baking dish. Spoon the cream mixture over the scallops.
- Prepare the topping – Mix breadcrumbs, grated Parmesan, and chopped parsley in a bowl.
- Top and bake – Sprinkle the breadcrumb mixture over the scallops. Drizzle with melted butter and bake at 400°F (200°C) for about 10 minutes or until golden brown.
- Serve – Garnish with a squeeze of lemon juice and additional parsley before serving.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Garlic butter version – Skip the cream and white wine, and use a garlic butter mixture for a lighter, more aromatic flavor.
- Spicy twist – Add a pinch of red pepper flakes or cayenne to the topping for a bit of heat.
- Cheese options – Swap Parmesan with Gruyère or Pecorino for a different flavor profile.
- Herb-infused – Try adding thyme or tarragon for an extra depth of flavor.
Storage/Reheating
- Refrigeration – Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Freezing – Not recommended, as scallops can become rubbery when reheated from frozen.
- Reheating – Warm in a preheated oven at 350°F (175°C) for about 5-7 minutes until heated through. Avoid microwaving to maintain texture.
FAQs
How do I know when the scallops are done?
Scallops should be opaque and slightly firm to the touch. Overcooking can make them rubbery.
Can I use frozen scallops?
Yes, but ensure they are fully thawed and patted dry before cooking to avoid excess moisture.
What is the best wine to use?
A dry white wine like Sauvignon Blanc or Chardonnay complements the dish well.
Can I make this ahead of time?
You can assemble the dish a few hours in advance and refrigerate it. Bake just before serving.
What can I serve with gratinated scallops?
They pair well with a light salad, roasted vegetables, or a crusty baguette.
Can I use a different type of seafood?
Yes, shrimp or lobster can be used instead of scallops for a variation on the dish.
Should I remove the scallops from their shells before cooking?
If using fresh scallops in shells, you can cook them directly in the shells for an elegant presentation.
How can I make this dish healthier?
Use half-and-half instead of heavy cream and reduce the cheese and butter for a lighter version.
Can I use panko instead of regular breadcrumbs?
Yes, panko breadcrumbs will create a crunchier topping.
Why did my scallops turn out watery?
Excess moisture from thawed scallops or overcooking can cause wateriness. Always pat them dry before cooking.
Conclusion
Gratinated scallops are a simple yet indulgent dish that brings out the best in seafood. With a creamy, cheesy topping and a golden, crispy crust, this dish is perfect for impressing guests or enjoying a refined meal at home. Whether served as an appetizer or a light main course, these scallops will surely be a favorite.
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Chocolate Nougat Bars
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Chocolate Nougat Bars
Chocolate nougat bars are a delightful treat combining creamy nougat, rich chocolate, and a touch of crunch. These homemade bars are perfect for satisfying your sweet tooth and make an excellent addition to dessert platters, holiday treats, or snack-time indulgences. With a texture that is soft yet slightly chewy, these bars are reminiscent of classic candy bars but even better when made from scratch.
Why You’ll Love This Recipe
- Perfect balance of flavors – A delicious mix of nougat, chocolate, and optional nuts for added crunch.
- Easy to make – With just a few simple steps, you can create homemade chocolate nougat bars without complicated techniques.
- Customizable – Add nuts, caramel, or different types of chocolate for a unique twist.
- Ideal for gifting – These bars make a great homemade gift for special occasions.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Granulated sugar
- Light corn syrup
- Honey
- Water
- Egg whites
- Salt
- Vanilla extract
- Milk chocolate, melted
- Dark chocolate, melted (optional for coating)
- Powdered sugar
- Nuts (optional, such as almonds or hazelnuts)
Directions
- Prepare the nougat mixture – In a saucepan, combine sugar, corn syrup, honey, and water. Heat over medium heat, stirring occasionally, until it reaches 300°F (150°C) on a candy thermometer.
- Whip the egg whites – In a separate bowl, beat egg whites with a pinch of salt until soft peaks form.
- Combine syrup and egg whites – Slowly pour the hot syrup into the egg whites while mixing on low speed. Increase speed and beat until the mixture thickens and becomes glossy.
- Add vanilla and chocolate – Stir in vanilla extract and melted milk chocolate until well combined. If using nuts, fold them in at this stage.
- Set the nougat – Pour the mixture into a parchment-lined pan and smooth the top. Let it cool and set for at least 2 hours.
- Cut into bars – Once firm, cut the nougat into bar-sized pieces using a sharp knife.
- Coat with chocolate – If desired, dip each nougat bar into melted dark chocolate and place on a parchment-lined tray to set.
- Let cool and serve – Allow the bars to fully set before serving or storing.
Servings and Timing
- Servings: 12 bars
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cooling Time: 2 hours
- Total Time: 2 hours 30 minutes
Variations
- Nutty nougat bars – Add chopped almonds, hazelnuts, or peanuts for a crunchy texture.
- Caramel-filled bars – Layer a thin caramel layer between the nougat and chocolate for extra indulgence.
- White chocolate version – Use white chocolate in the nougat or as a coating for a different flavor.
- Dark chocolate lovers – Swap milk chocolate for dark chocolate for a richer, more intense taste.
Storage/Reheating
- Room temperature – Store in an airtight container at room temperature for up to one week.
- Refrigeration – Keep in the fridge for up to two weeks for a firmer texture.
- Freezing – Freeze individually wrapped bars for up to three months. Let thaw at room temperature before serving.
FAQs
What is nougat made of?
Nougat is typically made from sugar, honey, egg whites, and sometimes nuts, creating a chewy, fluffy texture.
Can I use dark chocolate instead of milk chocolate?
Yes, dark chocolate provides a more intense flavor and pairs well with the sweetness of the nougat.
Why is my nougat too soft?
If the syrup wasn’t heated to the correct temperature (300°F), the nougat may remain too soft. Ensure you use a candy thermometer.
How can I prevent the nougat from sticking?
Dusting with powdered sugar or using parchment paper can help prevent sticking.
Can I add caramel to these bars?
Yes, a caramel layer can be added between the nougat and chocolate for extra richness.
What nuts work best in nougat bars?
Almonds, hazelnuts, and peanuts are commonly used for added crunch and flavor.
Can I make this recipe without a candy thermometer?
While possible, a candy thermometer ensures precise temperature control for the perfect texture.
How do I get a smooth chocolate coating?
Use tempered chocolate or melt chocolate with a bit of coconut oil for a glossy, even coating.
Can I use marshmallow fluff instead of egg whites?
Marshmallow fluff can work as a shortcut, but traditional nougat has a better texture when made from scratch.
Do these bars taste like store-bought candy bars?
Yes, they resemble popular nougat-based candy bars but with a fresher, richer taste.
Conclusion
Chocolate nougat bars are a delicious homemade treat that combines creamy nougat with smooth chocolate for a perfect balance of texture and flavor. Whether enjoyed as a snack, dessert, or homemade gift, these bars are sure to impress. With customizable variations and easy preparation, they are a must-try for any candy lover.
Print
Chocolate nougat bars are a heavenly combination of chewy nougat, dried fruits, and crunchy toppings, all coated in rich dark chocolate. A perfect homemade candy bar!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Total Time: 45 mins
- Yield: Yield:
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
- 1 cup white nougat
- 1/4 cup dried cranberries
- 1/4 cup chopped dried apricots
- 1 cup dark chocolate, melted
- 1 tbsp sprinkles or mini candies for decoration
Instructions
- Line a baking tray with parchment paper.
- Mix nougat with dried fruits and press into a rectangular mold.
- Freeze for 15 minutes until firm.
- Dip bars into melted chocolate, coating evenly.
- Sprinkle decorations on top and refrigerate until set.
- Slice and enjoy!
Notes
- Store in an airtight container for up to a week.
- Use milk chocolate for a sweeter version