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.
62K 16 4.1
Last modified on: January 13th 2019
Keywords for this recipe:For 2 scallops, you will need:
- 1
1 leek - 2
½ shallot - 3
2 tablespoons olive oil - 4
4 scallops - 5 2 tablespoons olive oil
- 6
150 g Bechamel sauce - 7
50 g breadcrumbs - Total weight: 613 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 ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 4 - 1 min.
Pour 2 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 4 scallops.
Slice each scallop in half horizontally.
Slice each scallop in half horizontally.
Stage 8 - 4 min.
Pour 2 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.
Keeping
Should be eaten immediately.
Source
Home made.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 1,145 Kcal or 4,794 Kj | 34 gr | 71 gr | 81 gr |
| 57 % | 13 % | 7 % | 12 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 187 Kcal or 783 Kj | 6 gr | 12 gr | 13 gr |
| 9 % | 2 % | 1 % | 2 % |
| Per scallops | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 573 Kcal or 2,399 Kj | 17 gr | 36 gr | 40 gr |
| 29 % | 7 % | 3 % | 6 % |
How much will it cost?
- For 2 scallops : 3.83 €
- Per scallops : 1.92 €
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)
 | Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Moussaka, Spinach and hard-boiled egg gratin, Italian style gratin, Purple artichokes in a cheesy gratin, Harvest Gratin, ... All |
 | Breadcrumbs: You can check-out other recipes which use it, like for example: Vegetable tian, Creamy Comtoise artichoke gratin, Tomatoes Provençal, Greek-style stuffed courgettes, Fish "à la Bordelaise", ... All |
 | Scallops: You can check-out other recipes which use it, like for example: Normandy seafood stew, Pan-fried scallops and chanterelles with Noilly Prat sauce, Scallop and leek pancakes, Warm scallop and cabbage salad, Breton style shellfish and vegetable soup, ... All |
 | Olive oil: You can get more informations, or check-out other recipes which use it, for example: Hummus, Red rice pannequets, Rustic chicken and mushroom pie, Ciabatta, Parcels of fish fillet in spinach, ... All |
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