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.
14,0004.6/5 for 9 ratings
Grade this recipe: Last modified on: January 13th 2019
To serve 4 scallops, you will need:
- 0
2 leeks - 1
1 shallot - 2
3 tablespoons olive oil - 3
8 scallops - 4 3 tablespoons olive oil
- 5
300 g Bechamel sauce - 6
100 g breadcrumbs - Total weight: 1,195 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start 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?
Keeping:
Should be eaten immediately.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
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 2,020 Kcal or 8,457 Kj | 68 gr | 142 gr | 131 gr |
| 101 % | 26 % | 13 % | 20 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 169 Kcal or 708 Kj | 6 gr | 12 gr | 11 gr |
| 8 % | 2 % | 1 % | 2 % |
| Per scallops | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 505 Kcal or 2,114 Kj | 17 gr | 36 gr | 33 gr |
| 25 % | 7 % | 3 % | 5 % |
How much will it cost?
- For 4 scallops : 7.55 €
- Per scallops : 1.89 €
Note : These prices are only approximate.
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: Spinach Mornay, Leek and Mimolette tart, Chard and potato gratin, Endives , Montlebon toast, ... All |
| Breadcrumbs: You can check-out other recipes which use it, like for example: Wiener Schnitzel, Mini Mont d'Or fondue with "spuds in blankets", Tomatoes Provençal, Curried tuna cubes, French toast "cordon bleu", ... All |
| Scallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Scallops with crunchy vegetables and wine sabayon, Warm scallop and cabbage salad, Scallops with green asparagus tips and parmesan, Normandy seafood stew, ... All |
| Olive oil: You can get more informations, or check-out other recipes which use it, for example: Tagliatelle with cockles, Creamy risotto with diced vegetables and flax seeds, Vegetable clafoutis, Tapenade, Cretan-style salmon , ... All |
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