Baked Scallops with Tomato Sauce and Gruyère

  • Tender, meaty, buttery, pan-seared scallops are absolutely delicious when topped with velvety tomato sauce and creamy Gruyère. Pop under the broiler for just a couple minutes and you’ve got a simple, elegant, cheesy-baked seafood dish on the table in less than 30 minutes.
  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Serves 6


  • 3 cups tomato sauce, homemade or store bought
  • ½ cup dry white wine
  • 2 ½ pounds sea scallops
  • clarified butter
  • 4 tablespoons butter
  • ½ cup grated Gruyère cheese
  • ¼ cup finely chopped almonds
  • 1 tablespoon thyme leaves, or chopped parsley
  • kosher salt and freshly ground pepper, to taste


  • Combine the tomato sauce and white wine in a small saucepan, gently simmer for about 15 minutes until thick.
  • Meanwhile, prepare the scallops by removing the side muscles, rinse with cold water, and thoroughly pat dry with paper towels. Season the scallops with salt and pepper.
  • Warm a large nonstick skillet over high heat and cook the scallops in batches. Add a thin layer of clarified butter (or a combination of olive oil and butter) to the pan. When very hot, sear the scallops for 1-2 minutes, or until the scallops form a golden brown crust.
  • Flip the scallops over and toss in 2 tablespoons of fresh butter. Using a spoon, quickly baste the scallops with the butter, and cook for 1 to 2 minutes more. Transfer the scallops to a large baking dish and continue cooking the remaining scallops.
  • When you’ve added all of the cooked scallops to your baking dish, spoon the tomato sauce on top. Sprinkle with grated cheese and chopped nuts.
  • Note: Recipe may be completed in advance up to this point and refrigerated. Remove from the refrigerator 30 minutes before the final bake to bring to room temperature.
  • Just before serving, heat the scallops under a hot broiler for 2 minutes, or until the cheese is bubbling and lightly browned. Garnish with fresh herbs and serve immediately.