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Gratin of Scallops with Roasted Garlic and Tomato Sauce
This is the Gratin of Scallops with Roasted Garlic and Tomato Sauce recipe.
- Prep: 15 min
- Cooking: 15 min - 20 min
![gratin of scallops with roasted garlic and tomato sauce gratin of scallops with roasted garlic and tomato sauce](/sites/default/files/styles/recipe_image/public/image_file_browser/conso_recipe/gratin-of-scallops-with-roasted-garlic-and-tomato-sauce.jpg.jpeg?itok=dcFiaR1u)
Ingredients
- Sauce
- 1 tbsp (15 mL) oil
- 1 onion chopped
- 1/2 cup (125 mL) white wine
- 1 can (19 oz/540 mL) diced tomatoes
- 1 bay leaf
- 1/2 tsp (2 mL) dried thyme
- 3 tbsp (45 mL) oil
- 4 cloves garlic roughly chopped
- 1 lb 4 oz (600 g) small scallops trimmed
- 10 oz (300 g) Canadian Miranda sliced or grated
- Salt and freshly ground black pepper to taste
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Preparation
In a saucepan, heat oil and brown onion for 2 to 3 minutes. Deglaze with wine and reduce by one third. Add tomatoes, bay leaf and thyme. Simmer over a low heat for 15 to 20 minutes until sauce is thick. Season to taste.
Meanwhile, in a frying pan, heat oil over a medium heat and cook garlic until golden and tender, around 10 minutes or so. Remove garlic and add to tomato sauce. Raise heat to high and sauté scallops quickly, 2 to 3 minutes. Season.
Divide scallops between 4 gratin dishes. Top with tomato sauce, cover with cheese and brown in the oven.
Serve with fresh pasta and green vegetables.
Tips
Try this recipe with Canadian Monterey Jack.