Scallops au gratin

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Tarte en fleur

Scallops au gratin

Preparation 10 minutes
Service 4 people
Difficulty 6/10


  • 250g scallops
  • 250g button mushrooms
  • 60g flour
  • 40g butter
  • 1 shallot
  • 10cl white wine
  • 40cl vegetable stock
  • 10g thick cream
  • 20g breadcrumbs
  • Olive oil


  1. Heat the oven to 180 C/350 F/gas 4.
  2. Melt the butter and sweat the finely chopped shallot for 2 mins. Add the flour. Stirring all the time, add the white wine and stock.
  3. Thicken on a medium heat, stirring constantly until it has a smooth, creamy texture. Season with salt and pepper.
  4. Clean and chop the mushrooms, then fry gently in a little oil.
  5. Add the cream, mushrooms and scallops to the sauce and divide the mixture between four scallop shells.
  6. Sprinkle with breadcrumbs, add a small knob of butter and place in the oven for 10 mins.
    Serve hot with a green salad.

The Chef's twist

Add a citrus-like touch to your recipe by using white vermouth instead of white wine.