Scallops au gratin
Scallops au gratin
Main Preparation 10 minutes
Service 4 people
Difficulty 6/10
Ingredients
- 250g scallops
- 250g button mushrooms
- 60g flour
- 40g butter
- 1 shallot
- 10cl white wine
- 40cl vegetable stock
- 10g thick cream
- 20g breadcrumbs
- Olive oil
Preparation
- Heat the oven to 180 C/350 F/gas 4.
- 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.
- Thicken on a medium heat, stirring constantly until it has a smooth, creamy texture. Season with salt and pepper.
- Clean and chop the mushrooms, then fry gently in a little oil.
- Add the cream, mushrooms and scallops to the sauce and divide the mixture between four scallop shells.
- 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.