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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.

66K 4.1/5 based on 16 reviews

Last modified on: January 13^th 2019

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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 ml Bechamel sauce
7 50 ml breadcrumbs

Change these quantities to make: 2 scallops 4 scallops 8 scallops 12 scallops

Change measures: Metric

Metric weight Metric volumes

How long will it take?

Time required for this recipe:

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

At what time:

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Step by step recipe

Stage 1 - 10 min.

Prepare 1 leek and cut into 1.5 inch (4 cm) lengths.

Stage 2 - 5 min.

Cut these chunks lengthways into a fine julienne.

Set aside.

Stage 3 - 5 min.

Prepare and finely chop ½ shallot.

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.

Stage 7 - 5 min.

Rinse and dry 4 scallops.

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).

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.

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
1,148 Kcal or 4,806 Kj	48 gr	112 gr	115 gr
57 %	18 %	11 %	17 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
187 Kcal or 783 Kj	8 gr	18 gr	19 gr
9 %	3 %	2 %	3 %

Per scallops
Energetic value	Proteins	Carbohydrates	Fats
574 Kcal or 2,403 Kj	24 gr	56 gr	58 gr
29 %	9 %	5 %	9 %

% 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, leaven

How much will it cost?

For 2 scallops : 3.83 €
Per scallops : 1.92 €

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)

	Bechamel sauce: You can get more informations, or check-out other recipes which use it, for example: Grilled ham and bechamel sandwiches, Endives , Mornay Sauce, Croque-monsieur, Ham "friand" pie, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Sesame fried scampi, Fish in a seed crust, Mini Mont d'Or fondue with "spuds in blankets", Wiener Schnitzel, Tomatoes Provençal, ... All
	Scallops: You can check-out other recipes which use it, like for example: Normandy seafood stew, Warm scallop and cabbage salad, Pan-fried scallops and chanterelles with Noilly Prat sauce, Breton style shellfish and vegetable soup, Scallops with fondue of leeks, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Thin summer tart "à la grecque", Julia salad, Beurre d'escargot, Special Parmesan baguettes, Leek and artichoke tart à la piémontaise, ... All

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