Scallops au Gratin recipe
information
If using 8 scallops, you will only need 4 shells and 15 ml (1 tbsp) cream. One shell is sufficient for a fish course but 2 will be needed for a main course.
ingredients
8 - 16 scallops, depending on size
25 - 50 g (1 - 2 oz) butter
1 small onion, peeled and finely chopped or 6 spring onions, cleaned and chopped
1 clove garlic, crushed (optional)
125 ml (4 fl oz) white wine
125 ml (4 fl oz) fish stock or water
bay leaf
bouquet garni
salt and freshly ground pepper
mashed potatoes
20 g (3/4 oz) butter
20 g (3/4 oz) flour
15 - 30 ml (1 - 2 tbsp) single cream
20 g (2 tbsp) fresh breadcrumbs, dried
15 g (1 tbsp) Parmesan cheese
25 - 50 g (1 - 2 oz) butter
1 small onion, peeled and finely chopped or 6 spring onions, cleaned and chopped
1 clove garlic, crushed (optional)
125 ml (4 fl oz) white wine
125 ml (4 fl oz) fish stock or water
bay leaf
bouquet garni
salt and freshly ground pepper
mashed potatoes
20 g (3/4 oz) butter
20 g (3/4 oz) flour
15 - 30 ml (1 - 2 tbsp) single cream
20 g (2 tbsp) fresh breadcrumbs, dried
15 g (1 tbsp) Parmesan cheese
method
1. Cut the scallops into slices. Melt the butter in a saucepan. Sweat the onion or spring onions and garlic over a low heat for about 3 minutes.
2. Add the sliced scallops, cook for a further 1 minute and then add the wine and water or fish stock with the bay leaf and bouquet garni. Season well.
3. Bring to the boil and turn the heat down low and simmer for about 6 minutes. Allow to cool.
4. Strain the liquor from the scallops, retaining the vegetables. Discard the bay leaf and bouquet garni.
5. Pipe a border of mashed potatoes around 8 deep, cleaned scallop shells (see Note) .
6. Make a roux with the butter and flour, make a sauce with the fish liquor. Taste for seasoning, add cream.
7. Add the onion mixture, then the scallops to the sauce and divide the mixture between the shells.
8. Sprinkle with a mixture of breadcrumbs and Parmesan cheese. Brown in a hot oven or under the grill and serve hot.
2. Add the sliced scallops, cook for a further 1 minute and then add the wine and water or fish stock with the bay leaf and bouquet garni. Season well.
3. Bring to the boil and turn the heat down low and simmer for about 6 minutes. Allow to cool.
4. Strain the liquor from the scallops, retaining the vegetables. Discard the bay leaf and bouquet garni.
5. Pipe a border of mashed potatoes around 8 deep, cleaned scallop shells (see Note) .
6. Make a roux with the butter and flour, make a sauce with the fish liquor. Taste for seasoning, add cream.
7. Add the onion mixture, then the scallops to the sauce and divide the mixture between the shells.
8. Sprinkle with a mixture of breadcrumbs and Parmesan cheese. Brown in a hot oven or under the grill and serve hot.
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