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.
13,3424.6/5 for 9 ratings
Grade this recipe:

Last modified on: January 13th 2019

For 2 scallops, you will need:

Change those ingredients for: 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?
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Keeping:

Should be eaten immediately.

Step by step recipe


Stage 1 - 10 min.
Scallops au gratin : Photo of step #1
Prepare 1 leek 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 ½ shallot.

Stage 4 - 1 min.
Scallops au gratin : Photo of step #4
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.
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 4 scallops.

Slice each scallop in half horizontally.

Stage 8 - 4 min.
Scallops au gratin : Photo of step #8
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).

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
1,145 Kcal or 4,794 Kj34 gr71 gr81 gr
57 %13 %7 %12 %
Per 100 g
Energetic valueProteins CarbohydratesFats
187 Kcal or 783 Kj6 gr12 gr13 gr
9 %2 %1 %2 %
Per scallops
Energetic valueProteins CarbohydratesFats
573 Kcal or 2,399 Kj17 gr36 gr40 gr
29 %7 %3 %6 %
% 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?

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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: Bolognaise lasagne, Potato and broccoli gratin, Chard and potato gratin, Spinach on toast with bechamel, Croque-monsieur, ... All
BreadcrumbsBreadcrumbs: You can check-out other recipes which use it, like for example: Curried tuna cubes, Crunchy little pieces of fish, Mini Mont d'Or fondue with "spuds in blankets", French toast "cordon bleu", Fish "à la Bordelaise", ... All
ScallopsScallops: You can check-out other recipes which use it, like for example: Scallops with fondue of leeks, Warm scallop and cabbage salad, Scallop and leek pancakes, Scallops with cabbage julienne, Pan-fried scallops and chanterelles with Noilly Prat sauce, ... All
Olive oilOlive oil: You can get more informations, or check-out other recipes which use it, for example: Mexican ceviche, Turmeric risotto, Mushrooms on toast, French style, Leek and Mimolette tart, Tomatoes Provençal, ... All

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