Scallops au gratin


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.
42K 11 4.5
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Last modified on: January 13th 2019

Keywords for this recipe:ScallopsShellsBechamel sauceGratinLeeks
For 4 scallops, you will need:

Change these quantities to make: 2 scallops 4 scallops 8 scallops 12 scallops
How long does it take?
Time required for this recipe:
PreparationCookingStart to finish
44 min.23 min.1 hour 7 min.
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Step by step recipe


Stage 1 - 10 min.
Scallops au gratin : Photo of step #1
Prepare 2 leeks and cut into 1.5 inch (4 cm) lengths.

Stage 2 - 5 min.
Scallops au gratin : Photo of step #2
Cut these chunks lengthways into a fine julienne.

Set aside.

Stage 3 - 5 min.
Scallops au gratin : Photo of step #3
Prepare and finely chop 1 shallot.

Stage 4 - 1 min.
Scallops au gratin : Photo of step #4
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.
Scallops au gratin : Photo of step #5
Add the leek julienne, mix well, then cover and cook for 2 or 3 minutes.

Stage 6 - 2 min.
Scallops au gratin : Photo of step #6
Salt and pepper after cooking.

Transfer to a plate.

Stage 7 - 5 min.
Scallops au gratin : Photo of step #7
Rinse and dry 8 scallops.

Slice each scallop in half horizontally.

Stage 8 - 4 min.
Scallops au gratin : Photo of step #8
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.
Scallops au gratin : Photo of step #9
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.
Scallops au gratin : Photo of step #10
Put a bed of leeks into each shell.

Stage 11 - 4 min.
Scallops au gratin : Photo of step #11
Sit 4 half-scallops in each shell.

Stage 12 - 4 min.
Scallops au gratin : Photo of step #12
Pour the bechamel sauce over.

Stage 13 - 1 min.
Scallops au gratin : Photo of step #13
Sprinkle the breadcrumbs on top.

Stage 14 - 15 min.
Scallops au gratin : Photo of step #14
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
Scallops au gratin : Photo of step #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 valueProteins CarbohydratesFats
2,020 Kcal or 8,457 Kj68 gr142 gr131 gr
101 %26 %13 %20 %
Per 100 g
Energetic valueProteins CarbohydratesFats
169 Kcal or 708 Kj6 gr12 gr11 gr
8 %2 %1 %2 %
Per scallops
Energetic valueProteins CarbohydratesFats
505 Kcal or 2,114 Kj17 gr36 gr33 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.
This recipe uses (among others)
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