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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

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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.

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Last modified on: January 13^th 2019

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

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Measures:

How long does it take?

Fulfillment

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

Preservation:

Should be eaten immediately.

At what time?

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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

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

How much will it cost?

For 4 scallops : 7.55 €
Per scallops : 1.89 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Spinach Mornay, Ham "friand" pie, Stuffed artichokes au gratin, Croque-monsieur, Endives , ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Crab Cakes, French toast "cordon bleu", Sesame fried scampi, Curried tuna cubes, Wiener Schnitzel, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Scallops with green asparagus tips and parmesan, 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: Warm scallop and cabbage salad, Ham "friand" pie, Caesar salad, Red rice pannequets, Verrine of avocado mousse and crab, ... All

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