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.
5,0744.9/5 for 7 ratings
Last modified on: January 13th 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
Change for:
Measures:
How long does it take?
Time required
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 23 min. | 1 hour 7 min. |
Keeping:
Should be eaten immediately.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?
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.
Nutritional information
How much will it cost?
- For 4 scallops : 7.55 €
- Per scallops : 1.89 €
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: Endives , Potato and broccoli gratin, Moussaka, Spinach Mornay, Spinach Croque-monsieur , ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: Wiener Schnitzel, French toast "cordon bleu", Fish "à la Bordelaise", Sesame fried scampi, Fish in a seed crust, ... All |
| Scallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Normandy seafood stew, Warm scallop and cabbage salad, Scallops with cabbage julienne, Scallops with crunchy vegetables and wine sabayon, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Green avocado salad, Multicoloured cucumber-tomato salad, "Oeufs rabattus" with leeks, Lumberjack turnovers, Guacamole, ... All |
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