Scallops au gratin


Scallops au gratin
Scallops rapidly pan-fried, then arranged in shells on a bed of finely chopped leeks, topped with a bechamel sauce and browned in the oven.
77 K 4.1/5 (16 reviews)
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Last modified on: January 13th 2019
For 4 scallops, you will need:

Change these quantities to make:
Times for this recipe
Preparation: 45 min.
Cooking: 25 min.
All in all: 1 hour 7 min.
When should you start or finish this recipe?
If you start now, at 6:30, you will finish around : 7:35.Change start time
To finish around 7pm, you'll need to have started before: 18:25.Change end time

Step by step recipe


Stage 1 - 10 min.
Scallops au gratin
Prepare 2 leeks and cut into 1.5 inch (4 cm) lengths.

Stage 2 - 5 min.
Scallops au gratin
Cut these chunks lengthways into a fine julienne.

Set aside.

Stage 3 - 5 min.
Scallops au gratin
Prepare and finely chop 1 shallot.

Stage 4 - 1 min.
Scallops au gratin
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.

Stage 5 - 3 min.
Scallops au gratin
Add the leek julienne, mix well, then cover and cook for 2 or 3 minutes.

Stage 6 - 2 min.
Scallops au gratin
Salt and pepper after cooking.

Transfer to a plate.

Stage 7 - 5 min.
Scallops au gratin
Rinse and dry 8 scallops.

Slice each scallop in half horizontally.

Stage 8 - 4 min.
Scallops au gratin
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).

Stage 9 - 4 min.
Scallops au gratin
Sit each shell on a dessert ring and arrange these on a baking sheet, protected with a sheet of aluminium foil.

Stage 10 - 4 min.
Scallops au gratin
Put a bed of leeks into each shell.

Stage 11 - 4 min.
Scallops au gratin
Sit 4 half-scallops in each shell.

Stage 12 - 4 min.
Scallops au gratin
Pour the bechamel sauce over.

Stage 13 - 1 min.
Scallops au gratin
Sprinkle the breadcrumbs on top.

Stage 14 - 15 min.
Scallops au gratin
Bake for about 15 minutes, keeping an eye on the colour.

If necessary, finish briefly under the grill to brown the tops nicely.

Stage 15
Scallops au gratin
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.
Keeping: Should be eaten immediately.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %220 RDI=20 %200 RDI=30 %2,030 RDI=100 %8,480 RDI: 100 %
Per 100 g7 RDI=3 %20 RDI=2 %20 RDI=3 %170 RDI=8 %710 RDI: 8 %
Per scallops20 RDI=9 %60 RDI=5 %50 RDI=8 %510 RDI=30 %2,120 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten, leaven
How much will it cost?
  • For 4 scallops : 7.55 €
  • Per scallops : 1.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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