Scallop gratin

Ingredients, serves 6

  • 18 scallops
  • 250g of white mushrooms
  • 1 shallot
  • 1 leek
  • 110g of butter
  • 50cl of milk
  • 50g of flour
  • 4 tablespoons of white wine
  • 1 pinch of nutmeg
  • Breadcrumbs
  • Salt
  • Pepper

Preparation

  • Wash the scallops, remove their shells along with the coral and then rinse them. Set the coral aside as this will be used later. Drain the excess water off using kitchen roll.
  • Pick out the 6 nicest looking shells and dry them off.
  • Peel the shallot, wash the mushrooms and leek and then mince all of them.
  • Quickly brown the scallops in 20g of butter in a frying pan, constantly flipping them.
  • Add the coral in and splash with the white wine. Once the wine has evaporated remove from heat.
  • Sauté the mushrooms in 20g of butter, add salt and pepper to taste.
  • Set these aside for now. It’s now time to sauté the shallots with 20g of butter.
  • Keep stirring this mix until the butter’s fully melted.
  • Preheat the oven to 210 °C (between gas mark 6-7).
  • Melt 50g of butter in a pan, adding flouring and mixing the roux with a wooden spoon.
  • Next add the cold milk in, then season with the salt, pepper and nutmeg.
  • Constantly stir over heat until you’ve got a nice, thick bechamel sauce.
  • Divide the scallops and vegetables up over the 6 shells you set aside earlier, coat them in the bechamel sauce and then top with breadcrumbs. Bake in the oven for 15 minutes then serve as soon as it comes out.

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