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.
65K 4.1/5 based on 16 reviews
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Last modified on: January 13th 2019

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For 4 scallops, you will need:

Change these quantities to make: 2 scallops 4 scallops 8 scallops 12 scallops
How long will 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
Prepare 2 leeks and cut into 1.5 inch (4 cm) lengths.

Stage 2 - 5 min.
Scallops au gratin
Cut these chunks lengthways into a fine julienne.

Set aside.

Stage 3 - 5 min.
Scallops au gratin
Prepare and finely chop 1 shallot.

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

Stage 6 - 2 min.
Scallops au gratin
Salt and pepper after cooking.

Transfer to a plate.

Stage 7 - 5 min.
Scallops au gratin
Rinse and dry 8 scallops.

Slice each scallop in half horizontally.

Stage 8 - 4 min.
Scallops au gratin
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
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
Put a bed of leeks into each shell.

Stage 11 - 4 min.
Scallops au gratin
Sit 4 half-scallops in each shell.

Stage 12 - 4 min.
Scallops au gratin
Pour the bechamel sauce over.

Stage 13 - 1 min.
Scallops au gratin
Sprinkle the breadcrumbs on top.

Stage 14 - 15 min.
Scallops au gratin
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
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.
Source
Home made.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
2,026 Kcal or 8,482 Kj95 gr223 gr200 gr
101 %37 %21 %30 %
Per 100 g
Energetic valueProteins CarbohydratesFats
170 Kcal or 712 Kj8 gr19 gr17 gr
8 %3 %2 %3 %
Per scallops
Energetic valueProteins CarbohydratesFats
507 Kcal or 2,123 Kj24 gr56 gr50 gr
25 %9 %5 %8 %
% 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).
Possible allergens in this recipe: Milk, Gluten, leaven
How much will it cost?
  • For 4 scallops : 7.55 €
  • Per scallops : 1.89 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
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