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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.

63K 16 4.1

Last modified on: January 13^th 2019

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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 ml Bechamel sauce
7 300 ml breadcrumbs

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

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

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

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Step by step recipe

Stage 1 - 10 min.

Prepare 6 leeks 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 3 shallots.

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.

Stage 7 - 5 min.

Rinse and dry 24 scallops.

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).

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
6,061 Kcal or 25,376 Kj	204 gr	427 gr	393 gr
303 %	79 %	40 %	60 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
169 Kcal or 708 Kj	6 gr	12 gr	11 gr
8 %	2 %	1 %	2 %

Per scallops
Energetic value	Proteins	Carbohydrates	Fats
505 Kcal or 2,114 Kj	17 gr	36 gr	33 gr
25 %	7 %	3 %	5 %

% 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, Sourdough

How much will it cost?

For 12 scallops : 22.64 €
Per scallops : 1.89 €

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: Spinach Mornay, Ham "friand" pie, Chilli chicken and spinach gratin, Spinach and cauliflower with sesame béchamel sauce, Spiced butternut gratin, ... All
	Breadcrumbs: You can check-out other recipes which use it, like for example: Wiener Schnitzel, Escalope cordon bleu, Sesame fried scampi, French toast "cordon bleu", Crab Cakes, ... All
	Scallops: You can check-out other recipes which use it, like for example: Scallops with green asparagus tips and parmesan, Scallops with sorrel and Noilly Prat, Scallops with crunchy vegetables and wine sabayon, Breton style shellfish and vegetable soup, Normandy seafood stew, ... All
	Olive oil: You can get more informations, or check-out other recipes which use it, for example: Small green vegetables in Mornay sauce, Leek and fresh tuna tart, Mussels with arroz negro, Endives "bonne femme", Mushroom Pancakes au Gratin, ... All

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