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Recipe : *** Scallops Gratinated

Scallops Gratinated
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Course:
Appetizer

Practical information

  • Prep time
    45 min
  • Cooking
    20 min
  • Ready in
    1 h 05
  • Difficulty
    Very easy
  • Price
    High budget
  • Rate:
             
 
Top of refinement, this recipe is highly impressive and extremely good. /This recipe has his origins in Normandy and is very famous all over France.
 

Categories

MenuGourmet Selection !
Difficulty:
easy recipe
Recipe for:
big families
Category:
Fish and Seafood
Tags:
all

Recipe's Ingredients

  Quantities for people → Recalculate
  • 6 big scallops, preferably fresh from shell
  • 20 small shrimps (already cooked)
  • 2 tablespoons + 1 drop olive oil
  • 1 drop of lemon juice
  • 1 big shallot
  • 1 bay leaf
  • 1 tablespoon sour cream
  • 6 tablespoons dry breadcrumbs
  • grated nutmeg, salt & pepper
  • 100 g mushroom
  • 30 g butter + few knobs
  • 40 g plain flour
  • 250 ml water
  • 130 ml dry white wine

  • Recipe preparation steps

  • 1
    Peel the shrimps ; peel the shallot and cut it in 2 halves, longwise. Wash the scallops if necessary and cut them in half crossway. Thinly slice the mushrooms.
  • 2
    In a small saucepan, pour the water and wine ; add the shallot, bayleaf, the drops of oil and lemon juice, and salt. Add the scallops ; they should be entirely covered by the liquid. Gently bring to simmer, cover with a lid, and let cook for another 5 minutes.
  • 3
    Remove the scallops from the cooking liquid and strain them, but keep the cooking juice.
  • 4
    In a frying pan, cook the sliced mushroom in the 2 spoons of olive oil, for about 5 minutes (medium-high heat, stirring often).
  • 5
    Prepare your 4 individual scallop dishes : display 3 slices of scallop in the bottom of each, put 5 shrimps on them, equally divide the mushrooms on top of them.
  • 6
    In a medium saucepan, prepare a white sauce : melt the butter, medium flame, and pour the flour on it while stirring until well blended. On a more gentle flame, start pouring a bit of the cooking juice and gently stir until it is incorporated ; keep doing this way until the white sauce is ready (it must get thicker, but not too much ; reckon 10 minutes). The quantity of liquid you have might be slightly too much, don't hesitate to leave some away.
  • 7
    Season with salt, pepper and nutmeg ; finally add the cream.
  • 8
    Pour the white sauce equally in each individual scallop dish.
  • 9
    Sprinkle equally the breadcrumbs on each dish and put one or two thin butter knobs on.
  • 10
    Put under oven grill until golden brown (reckon 10 minutes). Serve immediately.
  • Ready !



 

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