Scallops are an emblematic dish of French gastronomy, often associated with festive meals or refined dinners. Its au gratin preparation combines the tenderness of scallops with the richness of a creamy sauce, for an experience that's both elegant and comforting.
12 scallops (with or without coral, to taste)
150 g fresh button mushrooms, thinly sliced
2 shallots, finely chopped
30 g butter
30 g flour
25 cl milk
10 cl dry white wine
2 tbsp. fresh cream
50 g grated Gruyère (or Parmesan, as preferred)
Breadcrumbs (optional for extra crunch)
Salt, pepper, nutmeg
Preparing scallops :
Fry the scallops for 2 to 3 minutes in a pan with a little butter. Set aside.
Filling cooking :
In the same pan, sauté the shallots, then add the mushrooms. Season with salt and pepper, and cook until the water has evaporated.
Deglaze :
Pour the white wine into the pan and reduce for 5 minutes over medium heat.
Make the béchamel sauce:
Melt the butter in a saucepan and stir in the flour. Gradually stir in the hot milk until the sauce is smooth. Season with salt, pepper and nutmeg. Then add the crème fraîche.
Assemble :
Mix the sauce with the mushrooms, shallots and scallops. Divide between the shells (or ramekins). Sprinkle with grated cheese (and breadcrumbs if desired).
Gratinate :
Bake for 15-20 minutes at 200°C (400°F) until golden brown on top.
Served as a starter or main course, scallops au gratin seduce with their delicate flavor and refined presentation. Easy to prepare and always appreciated, it embodies the refinement of traditional seafood dishes.
You can add a pinch of curry or a touch of lemon zest to enhance the flavor.
The shells can be prepared in advance and gratinated at the last minute.
Replace the white wine with fish fumet for a non-alcoholic version.
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12 scallops (with or without coral, to taste)
150 g fresh button mushrooms, thinly sliced
2 shallots, finely chopped
30 g butter
30 g flour
25 cl milk
10 cl dry white wine
2 tbsp. fresh cream
50 g grated Gruyère (or Parmesan, as preferred)
Breadcrumbs (optional for extra crunch)
Salt, pepper, nutmeg
Preparing scallops :
Fry the scallops for 2 to 3 minutes in a pan with a little butter. Set aside.
Filling cooking :
In the same pan, sauté the shallots, then add the mushrooms. Season with salt and pepper, and cook until the water has evaporated.
Deglaze :
Pour the white wine into the pan and reduce for 5 minutes over medium heat.
Make the béchamel sauce:
Melt the butter in a saucepan and stir in the flour. Gradually stir in the hot milk until the sauce is smooth. Season with salt, pepper and nutmeg. Then add the crème fraîche.
Assemble :
Mix the sauce with the mushrooms, shallots and scallops. Divide between the shells (or ramekins). Sprinkle with grated cheese (and breadcrumbs if desired).
Gratinate :
Bake for 15-20 minutes at 200°C (400°F) until golden brown on top.
