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.
63K 16 4.1
Grade this recipe:

Last modified on: January 13th 2019

Keywords for this recipe:
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 ... ?
    When should I start for the recipe to be ready at ... ?
  • Work this out...

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.
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.
Should be eaten immediately.
Home made.
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).
Possible allergens in this recipe: Milk, Gluten, Sourdough
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.
This recipe uses (among others)
Other recipes you may also like
Chestnut cake
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée.
321K5 1 hour 13 min. May 8th 2020
Fruit crumble
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping.
345K4.0 1 hour 11 min. February 21th 2011
Pear tart with almond cream
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need".
353K4.3 1 hour 14 min. March 17th 2011
Express apple tart
Express apple tart
A fine apple tart, very quick to make.
356K 24.6 51 min. April 8th 2020
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
313K 14 40 min. February 21th 2011
News list of

Sign up to receive the latest recipes (next batch due to be sent on 2024-04-28)

Your first name or nickname
Your e-mail
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post your comment or question
Posted by:
I am not a leaving thing
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of , you will receive a e-mail for each new recipe published on the site.

Back to top of page