Scallops, Asparagus and Artichoke Gratin

Try this delicious Scallops, Asparagus and Artichoke Gratin in the Big Green Egg Cast Iron Skillet!

3/5 (9 Reviews)


  • 1½ lbs U10 sea scallops
  • 8 tbsp unsalted butter, divided
  • ½ cup finely chopped shallots
  • 6 tbsp all-purpose flour
  • 2 cups cream
  • 1 cup milk
  • 1½ cups shaved parmesan cheese, divided
  • 2 tsp kosher salt
  • ½ tsp ground black pepper
  • ½ tsp lemon zest
  • ½ tsp crushed red pepper
  • 2 pounds asparagus, trimmed and blanched
  • 2 (15 ounce) cans artichoke hearts, drained
  • 4 tbsp panko bread crumbs
  • ½ cup crumbled bacon


Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.

Melt 4 tablespoons butter in a Big Green Egg Cast Iron Skillet; add scallops and cook until almost opaque and slightly browned, turning once. Remove from the skillet.

Add the remaining butter and shallots; cook, stirring occasionally about 5 minutes until tender. Stir in flour, cook for one minute. Gradually stir in milk and cream; cook 3 to 4 minutes until thickened. Stir in 1 cup cheese, salt, pepper, lemon zest and red pepper.

Add asparagus and artichokes, stirring to coat; cook 10 minutes. Add scallops, top with bread crumbs and bacon; cook 3 to 5 minutes more.

Makes 6 servings

6 thoughts on “Scallops, Asparagus and Artichoke Gratin”

  1. This is an amazing recipe!!
    I prepped everything earlier in the day so it was ready to just put together on The Egg (my husband’s domain)!!

    We perched the Recipe in a tree and went to work!
    It went together quickly and was fabulous!

  2. Great recipe, did this for a birthday party celebration feeding four people and it was excellent. Personal preference might be to add a few more scallops maybe 1/2 lb but otherwise “motto bono.” Will be on the keeper list for the LG BGE .

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