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.
69 K 4.1/5 (16 reviews)
1 hour 7 min.
Easy
12 scallops
7 IngredientsLast modified on: January 13th 2019
For 12 scallops, you will need:
- 1
6 leeks - 2
3 shallots - 3
9 tablespoons olive oil - 4
24 scallops - 5 9 tablespoons olive oil
- 6
900 g Bechamel sauce - 7
300 g breadcrumbs - Total weight: 3,585 grams
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Times for this recipe
Preparation: 45 min.
Cooking: 25 min.
All in all: 1 hour 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 4 - 1 min.
Pour 9 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 24 scallops.
Slice each scallop in half horizontally.
Slice each scallop in half horizontally.
Stage 8 - 4 min.
Pour 9 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
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 290 RDI=110 % | 670 RDI=60 % | 600 RDI=90 % | 6,080 RDI=300 % | 25,450 RDI: 300 % |
| Per 100 g | 7 RDI=3 % | 20 RDI=2 % | 20 RDI=3 % | 170 RDI=8 % | 710 RDI: 8 % |
| Per scallops | 20 RDI=9 % | 60 RDI=5 % | 50 RDI=8 % | 510 RDI=30 % | 2,120 RDI: 30 % |
How much will it cost?
- For 12 scallops : 22.65 €
- Per scallops : 1.90 €
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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: Montlebon toast, Grilled ham and bechamel sandwiches, Bolognaise lasagne, Gratin "grilled inside", Spinach on toast with bechamel, ... See them all 29
Breadcrumbs
Like these other recipes: Escalopes in a sesame crust, Mini Mont d'Or fondue with "spuds in blankets", Curried tuna cubes, Crunchy little pieces of fish, Fish "à la Bordelaise", ... See them all 17
Olive oil
Like these other recipes: Tomato meat balls, Tabbouleh, Scrambled eggs and leeks on toast, Blanquette of veal, Mozzarella pasta bake, ... See them all 510
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