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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.

15,8724.6/5 for 9 ratings

Grade this recipe:

Last modified on: January 13^th 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

Change these quantities to make: 2 scallops 4 scallops 8 scallops 12 scallops

Change measures: Metric

Metric weight Metric volumes

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 a certain time?
When should I start for the recipe to be ready at a certain time?

Work this out...

Keeping:

Should be eaten immediately.

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.

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 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 4 scallops : 7.55 €
Per scallops : 1.89 €

Change currency:

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: Leek and Mimolette tart, Spinach Croque-monsieur , Spinach and hard-boiled egg gratin, Croque-monsieur, Stuffed artichokes au gratin, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Mini Mont d'Or fondue with "spuds in blankets", Spicy mustard cauliflower cheese, Vegetable tian, Wiener Schnitzel, 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, Scallops with fondue of leeks, Pan-fried scallops and chanterelles with Noilly Prat sauce, Warm scallop and cabbage salad, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Red mullet fillets with a reduced white-wine sauce, Gratin of chicken with rice and sautéed mushrooms, Pesto, Potato galette, Blanquette of veal, ... All

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