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.
79 K 4.1/5 (16 reviews)
1 hour 7 min.
Easy
4 scallops
7 IngredientsLast modified on: January 13th 2019
For 4 scallops, you will need:
- 1
2 leeks - 2
1 shallot - 3
3 tablespoons olive oil - 4
8 scallops - 5 3 tablespoons olive oil
- 6
300 ml bechamel sauce - 7
100 ml breadcrumbs
Change these quantities to make:
Change measures:
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 3 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 8 scallops.
Slice each scallop in half horizontally.
Slice each scallop in half horizontally.
Stage 8 - 4 min.
Pour 3 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 | 100 RDI=40 % | 220 RDI=20 % | 200 RDI=30 % | 2,030 RDI=100 % | 8,480 RDI: 100 % |
| 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 4 scallops : 7.55 €
- Per scallops : 1.90 €
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, Asparagus and spinach gratin, Stuffed artichokes au gratin, Mornay Sauce, Spinach and hard-boiled egg gratin, ... See them all 31
Breadcrumbs
Like these other recipes: Crunchy little pieces of fish, Vegetable tian, Tomatoes Provençal, French toast "cordon bleu", Eggplant Polpette, ... See them all 18
Olive oil
Like these other recipes: Tender tuna, Ratatouille, Creamy cauliflower with smoked salmon, Beurre d'escargot, Crispy prawn rolls, ... See them all 526
Other recipes you may also like
Light herb sauce
This is a very quick and easy recipe for a delicious sauce! It goes particularly well with baked potatoes, fish (such as salmon) and cold white meats.May 20th 201596 K4 8 min.
Pear sorbet
For a great pear sorbet, choose your fruit carefully: they should be perfectly ripe and full of flavour. You will get good results with williams, but any other variety of your choice will work.February 21th 2011337 K4 55 min.
Chicken breasts with tarragon
Chicken breasts are slowly cooked in a frying pan, then the sauce is made in the same pan with dry white wine, chicken stock and tarragon, and served with sauté (pan-fried) potatoes.February 21th 2011317 K 15 1 hour 40 min.
Bechamel sauce
Bechamel sauce is a classic, made from a cooked butter-flour mix called "roux", where milk is added and slowly cooked. We get a thick sauce, used in many recipes.June 13th 2024437 K4.3 20 min.
Cherry and pistachio tarts
A shortcrust pastry case baked with pistachio cream, then topped with Griottine cherries.July 4th 2010187 K 25 1 hour 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.