Scallops au gratin

A recipe from cooking-ez.com

For 4 scallops, you will need:

• 1 2 leeks
• 2 1 shallot
• 3 3 tablespoons olive oil
• 4 8 scallops
• 5 3 tablespoons olive oil
• 6 300 g Bechamel sauce
• 7 100 g breadcrumbs
• Total weight: 1,195 grams

Times:

Preparation	Cooking	Start to finish
44 min.	23 min.	1 hour 7 min.

Step by step recipe

1	Prepare 2 leeks and cut into 1.5 inch (4 cm) lengths.
2	Cut these chunks lengthways into a fine julienne. Set aside.
3	Prepare and finely chop 1 shallot.
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.
5	Add the leek julienne, mix well, then cover and cook for 2 or 3 minutes.
6	Salt and pepper after cooking. Transfer to a plate.
7	Rinse and dry 8 scallops. Slice each scallop in half horizontally.
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).
9	Sit each shell on a dessert ring and arrange these on a baking sheet, protected with a sheet of aluminium foil.
10	Put a bed of leeks into each shell.
11	Sit 4 half-scallops in each shell.
12	Pour the bechamel sauce over.
13	Sprinkle the breadcrumbs on top.
14	Bake for about 15 minutes, keeping an eye on the colour. If necessary, finish briefly under the grill to brown the tops nicely.
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.

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