Check out the recipe: www.allrecipes.com/Recipe/241739/Scallop-Gratin/

I made this tonight. It was... fabulous. I was really unsure of how long to let it cook once I flipped it to the broiler. But, I think I pulled it out at just the perfect time. It was insanely delicious and I had just enough crusty bread. I will do this again!

We have some pretty decent seafood in New Orleans. Tonight will be my second time making this. I use a pound of fresh, large scallops and a pound of fresh, large, head-on shrimp. It's seriously one of the most delicious Chef John recipes ever, and I've probably made somewhere between 50 and 75 of his awesome recipes. It's so easy and has the most amazing flavor.I just cook it all in one large oven-safe pan, straight to the table for a family style type dish with tons of bread and some salad. My dinner guests have gone from 0 to 3 or 4 per a week since I've started cooking with Food Wishes. My entire family and circle of friends thanks you, Chef John. I'm a little grumpy about not being able to be so anti-social, anymore, but the food is worth it. :p

I'll be watching for ovendoor speedo-reflections in coming videos

I made this. I was insanely delicious. My first time ever cooking with scallops. I have also used this basic recipe to cook chicken and shrimp. Both came out amazing. This is an amazing flavor profile.

Scallops are one of my favorites!! Oh yum! The best gratin dish I ever tasted was in Charleston, SC with shrimp, scallops, and crab. Soooo good.

love all your recipes, my wife and I enjoy watching them and eating them. Thank you so much! Love the candid humor too!

Watching over at least a 100 of Chef Johns recipe videos I've noticed a favoritism in cayenne.

This has become my go-to scallop recipe. Simple. Delicious. It has been shared around the world. Thank you, E.

Scallops are one of my favorite. Great recipe. Yum!

Chef John, A wonderful recipe indeed. You had me at scallops. :)

Just found your videos. Thank you for being calm and confident. You make cooking your recipes so fun. I come to your posts often. Thank you again. With love from Texas, Debra

Chef John, in the 6 years I've been watching your videos you've not only taught me how to feed myself but how to get laid doing it. This falls into the latter. From the bottom of my heart I thank you.

E most eloquent, interesting, informative chef ever.

Ty so much!!! I am truly happy to have found your channel! I find inspiration every time I watch one of your videos!

Thanks for the recipe! Having no bread at home (i know, a sin) I decided to boil some pasta to al dente , stick said pasta into the sauce and bake for another 10 min! Worked magic!

I am going to be trying this tonight, looking forward to a great meal with minimal prep, I have some really nice scallops. Happy New Year's!

made this for the first time today. Great appetizer. just changed one little thing, add just a hint of shallots. Thank you Chef John

You're my favourite chef!! Keep up the good work!!

You are a winner mate everything you do be proud of your popularity; so well deserved. From Aussie

People asking about the wine, please read the blog post!

I just made these and holy schnikes, they were AMAZING.

You are the Olivia Newton John of your Scallop Gratin.

Those fresh scallops look delicious. Thus will be a go to recipe.

What a great recipe. I knew I could count on you to give me a scallop idea. Easy too

I am going to say that I have just enjoyed this thanks for sharing!

I came for the food and I stayed for your sense of humor. Chef John cracks me up 😂

This looks amazing! Creamy, tangy, savory.

I CAN'T WAIT TO MAKE THIS!! amazing as always!

Merci Julien pour totes vos recreates maintenant je peux essayed thanks

Looks really really good.

This looks fantastic 😊thanks for sharing!

Looks great John

love your videos, and im not sure if I like your jokes or food better...thanks for all the awesome posts!

I love watching you make scallops! They always look amazing! I've never actually eaten them though... Just the thought is enough haha

Just made this for lunch, absolutely delicious.

Fantastic and Awesome Recipe! Just Beautiful and Delicious!

Wow that looks amazing

This was so delicious, especially now that I've learned how to make crème fraiche.

The little baking dish is key. Ocean dish 👌🏽

Awesome recipe, just did it today. The only thing is check frequently in the broiler stage. There's no time and it only takes a minute or two to possibly overcook it

You had me at scallop.

I think I need to make a whole tray of this. I'm no heavy eater but 4 is such a tease :3

You sir are super hilarious, not to mention...a Fantastic Chef! Soon as I graduate and move out of student housing, I will definitely be stalking this channel for wonderful recipes! Thanks a bunch! ;-)

Lovely !! Buy the scallops in the morning of the day you will use them. Fresh is always better and this was delicious !!

I am going to try swiss gruyere also, maybe with a light dusting of parmesan reggiano on top of that, looks rich and delicious.

I’ll never forget earthing scallop Gratin when I was in my 20’s. My gosh they are delicious!

I just wanted to report back. I've now made this four times. I've been experimenting with the heat. Here's how the scallops cook best: First, heat the ramekins; butter and drizzle in a little (little) sauce; nuke it for 25 sec on high; then continue the recipe as prescribed. Give the dish one extra minute in the oven before moving to the broiler. Perfection. Big scallops need a bit more heat than given here.

Thanks! And we we always love happy endings!

You make me laugh every single time. Great recipe! Thanks! :)

What a gorgeous dish!

Awesome Scallops are my Favorite if you can't get fresh you can get Frozen from Maine or Canada here in Eastern PA in Shoprite, Pathmark just make sure they are just Frozen with Nothing Added.

Scallops are like the steak of the sea.

You are such a funny guy, your videos make me feel positive! All your recipes are different and great (:

We made this tonight and it is very good!

Why do I always watch your videos at 2:00am? I don't need to be getting hungry before bed...

Such a nice idea Scallop gratin

I love your voice!!!

You are one "Crazy, admirable Chef!" 🤠

Looks great!! would love to try with a mix of scallops and jumbo shrimp. Any recommendations for thickening the finished sauce??

Hey Chef John! As someone that has ADD, I just want to thank you for cutting out your "breaths" in the audio narration before each sentence. This tends to plague other audio recordings, and I sometimes end up focusing on every "breath" instead of the actual subject of the audio. You go the extra mile with your videos and I appreciate that!

I love those bowls.

Scallops are my all time fav thanks for Sharing this recipe :)

i made this! it was great.

Looks like you got dressed up for this one...Love those scallops!

Looks great. I like them a bit simpler though. Grilled with aglio and olive oil and then sprinkled with fresh lemon juice.

I just adore seeing your reflection in a stainless steel bowl.....

Holy smokes that looks great

Awesome Chef! :)

You forgot to mention to make this when the other half will be gone for several hours so you can eat both dishes and have time to clean up and air out the kitchen. Otherwise buy and make twice as much.There is nothing worse then drooling when you finish.

Are four scallops enough for a serving? I've had broiled scallops at a restaurant and definitely had more than four.

Loving the rhymes Chef John! XD

Looks Yummy!

Chef, can you please make creme brulee? When ever I make it, I always under bake it or over back it.

Hi chef how long will you broil it after cook for few minutes at 450 degrees Best rgards

Looks amazing Chef! TFS :)

I might try thiiiiis!

omg..delicious...

PERFECT!!

Love you!

Need this all day err day

I love your videos. I would also love if you would suggest side dishes that compliment the dish you are cooking. Also I live in Mexico and ovens do not come with broilers here. What would you suggest to use to brown the tops? Thanks.

I'm soo doing this for thonight supper 😋 thanks!

Delicious!

Would love to see some recipes on pan dulce :)

Chef John, you said that if you don't have creme fraiche use heavy cream. Do you think that sour cream could be used? Thanks,

Soooo Good thanks

Watching this in the break room with the volume up was a bad idea. This looks and sounds so amazing, and we're eating charred hamburgers. Oh well, I know what I'm making for dinner next payday!

omg...chef john you are àmazing...?

I always watch your videos when I'm starving and don't have good food near me. I want to be able to reach into the screen and take the plate like willy wonka.

Chef John rreeaaalllyyy loves scallops. This is probably his tenth episode working with scallops. And probably his 200th working with seafood in general lol.

Jazzin up tilapia with this tonight 😋

Is it possible to do this with bay scallops? If so, how long should I bake them?

You're the best Chef - skip the Speedo though! Greetings from Maine :)

I'm drooling oh my

Can you use something in place of the wone? I can't have any wine.

I know this isn't really related to this video but, do I need a separate cutting board for sea food? My friend said that I do but I feel like if you wash your cutting board well enough it shouldn't be an issue, is that true?

can you do a potato knish video or corn beef and cabbage

And as always, enjoyyyy ~~~

I've cooked plenty of scallops, but never a gratin. This looks totally necessary, though I think I'll do all 8 together and then eat them all.