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.
25,6864.6/5 for 9 ratings
Grade this recipe: Last modified on: January 13th 2019
For 4 scallops, you will need:
- 0
2 leeks - 1
1 shallot - 2
3 tablespoons olive oil - 3
8 scallops - 4 3 tablespoons olive oil
- 5
300 g Bechamel sauce - 6
100 g breadcrumbs - Total weight: 1,195 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 23 min. | 1 hour 7 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
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.
Transfer to a plate.
Stage 7 - 5 min.
Rinse and dry 8 scallops.
Slice each scallop in half horizontally.
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).
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.
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,020 Kcal or 8,457 Kj | 68 gr | 142 gr | 131 gr |
| 101 % | 26 % | 13 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 169 Kcal or 708 Kj | 6 gr | 12 gr | 11 gr |
| 8 % | 2 % | 1 % | 2 % |
| Per scallops | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 505 Kcal or 2,114 Kj | 17 gr | 36 gr | 33 gr |
| 25 % | 7 % | 3 % | 5 % |
How much will it cost?
- For 4 scallops : 7.55 €
- Per scallops : 1.89 €
Note : These prices are only approximate.
Source
Home made.More recipes?
This recipe uses (among others) | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Purple artichokes in a cheesy gratin, Moussaka, Potato and broccoli gratin, Montlebon toast, ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: Crab Cakes, Tomatoes Provençal, Creamy Comtoise artichoke gratin, Spicy mustard cauliflower cheese, French toast "cordon bleu", ... All |
| Scallops: You can check-out other recipes which use it, like for example: Scallops with cabbage julienne, Scallops with crunchy vegetables and wine sabayon, Warm scallop and cabbage salad, Normandy seafood stew, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Endives , Scallops with green asparagus tips and parmesan, Pollack fillet baked with rice and vegetables., Cretan-style salmon , Vol-au-vent, ... All |
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