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Scallops au gratin

Name: Scallops au gratin
Prep time: 44 min
Cook time: 23 min
Total time: 1 h 7 min
Yield: 4 scallops
Cuisine: French
Ingredients: 2 leeks; 1 shallot; 3 tablespoons olive oil; 8 scallops; 3 tablespoons olive oil; 300 g bechamel sauce; 100 g breadcrumbs

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.

94 K 4.1/5 (16 reviews)614601

Duration

1 hour 7 min.

Difficulty

Easy

Last modified on: January 13^th 2019

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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 for this recipe

Preparation

45 min.

Cooking

25 min.

All in all

1 hour 7 min.

Preparation 45 min.

Cooking 25 min.

When should you start or finish this recipe?

If you start now, at , you will finish around : ?.Change start time

To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe

Stage 1 - ⌛ 10 min.

Prepare 2 leeks and cut into 1.5 inch (4 cm) lengths.

Stage 2 - ⌛ 5 min.

Cut these chunks lengthways into a fine julienne.

Set aside.

Stage 3 - ⌛ 5 min.

Prepare and finely chop 1 shallot.

Stage 4 - ⌛ 1 min.

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.

Add the leek julienne, mix well, then cover and cook for 2 or 3 minutes.

Stage 6 - ⌛ 2 min.

Salt and pepper after cooking.

Transfer to a plate.

Stage 7 - ⌛ 5 min.

Rinse and dry 8 scallops.

Slice each scallop in half horizontally.

Stage 8 - ⌛ 4 min.

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.

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.

Put a bed of leeks into each shell.

Stage 11 - ⌛ 4 min.

Sit 4 half-scallops in each shell.

Stage 12 - ⌛ 4 min.

Pour the bechamel sauce over.

Stage 13 - ⌛ 1 min.

Sprinkle the breadcrumbs on top.

Stage 14 - ⌛ 15 min.

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

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	7 g RDI=12 %	18 g RDI=7 %	16 g RDI=23 %	169 kcal RDI=8 %	710 kJ RDI=8 %
Per scallops	23 g RDI=37 %	55 g RDI=21 %	50 g RDI=68 %	506 kcal RDI=25 %	2,121 kJ RDI=25 %
Whole recipe	95 g RDI=146 %	223 g RDI=84 %	200 g RDI=274 %	2,026 kcal RDI=101 %	8,484 kJ RDI=101 %