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.
22,4604.6/5 for 9 ratings
Grade this recipe:

Last modified on: January 13th 2019

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.
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.
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.

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?

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)
Bechamel sauceBechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Stuffed artichokes au gratin, Chard and potato gratin, Potato and broccoli gratin, Ham "friand" pie, Moussaka, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Creamy Comtoise artichoke gratin, Fish "à la Bordelaise", Crab Cakes, French toast "cordon bleu", Sesame fried scampi, ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Normandy seafood stew, Scallops with green asparagus tips and parmesan, Warm scallop and cabbage salad, Scallops with cabbage julienne, Scallops with crunchy vegetables and wine sabayon, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Four-tier glasses, Chicken pie, Carrot-top pesto, Polenta with spinach and soft-poached egg, Ratatouille, ... All

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