Scallops au gratin

A recipe from cooking-ez.com

For 4 scallops, you will need:

• 1 2 leeks
• 2 1 shallot
• 3 3 tablespoons olive oil
• 4 8 scallops
• 5 3 tablespoons olive oil
• 6 300 g Bechamel sauce
• 7 100 g breadcrumbs
• Total weight: 1,195 grams

Times:

Preparation	Cooking	Start to finish
44 min.	23 min.	1 hour 7 min.

Step by step recipe

• 1: Prepare 2 leeks and cut into 1.5 inch (4 cm) lengths.
• 2: Cut these chunks lengthways into a fine julienne.
  Set aside.
• 3: Prepare and finely chop 1 shallot.
• 4: Pour 3 tablespoons olive oil into a frying pan on medium heat. When good and hot add the chopped shallot and cook for 1 minute without colouring.
• 5: Add the leek julienne, mix well, then cover and cook for 2 or 3 minutes.
• 6: Salt and pepper after cooking.
  Transfer to a plate.
• 7: Rinse and dry 8 scallops.
  Slice each scallop in half horizontally.
• 8: Pour 3 tablespoons olive oil into the same pan on high heat. When really hot, add the scallops.
  Lightly brown for just 1 minute or 2 maximum on each side.
  Preheat the oven to 410°F (210°C).
• 9: Sit each shell on a dessert ring and arrange these on a baking sheet, protected with a sheet of aluminium foil.
• 10: Put a bed of leeks into each shell.
• 11: Sit 4 half-scallops in each shell.
• 12: Pour the bechamel sauce over.
• 13: Sprinkle the breadcrumbs on top.
• 14: Bake for about 15 minutes, keeping an eye on the colour.
  If necessary, finish briefly under the grill to brown the tops nicely.
• 15: Serve without delay.

Remarks

You can use a Mornay sauce instead of the bechamel (a bechamel sauce with cheese), or simply scatter a little grated cheese over before adding the breadcrumbs.

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