Recipe: Gratined Scallops

Name: Gratined Scallops
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: French
Ingredients: 5.25 oz (150 g) small button mushrooms; 8 scallop noix; 1/2.1 qt (2 litre) dry white wine; 2.2 lb (1 kg) mussels; 1 tablespoon flour; 2 tablespoons crème fraîche; 1.75 oz (50 g) butter; 1/2 yellow lemon; Breadcrumbs

By AFTouch-Cuisine 4.7/5 (21 reviews) · 🍳 6 made it

Prep 20 min

Cook 15 min

Total 35 min

Servings 4 serv.

The white wine and cream sauce holds this dish together. You make a roux with butter and flour, then deglaze with the cooking juices from the scallops and mussels. Ten minutes on low heat, a squeeze of lemon, and it's thickened.

Ingredients for 4 servings

Adjust for

servings

5.25 oz (150 g) small button mushrooms
8 scallop noix
1/2.1 qt (2 litre) dry white wine
2.2 lb (1 kg) mussels
1 tablespoon flour
2 tablespoons crème fraîche
1.75 oz (50 g) butter
1/2 yellow lemon
Breadcrumbs

Step-by-step directions

1 Sauté 5.25 oz (150 g) of small button mushrooms in butter. Open 2.2 lb (1 kg) of mussels over high heat. Remove them from their shells and strain the juice. Poach 8 scallop noix for 6 to 7 minutes in 1/2.1 qt (2 litre) of dry white wine with salt and pepper.

2 Drain the scallops and reserve the cooking liquid.

3 Make a blonde roux with 1 tablespoon of flour and 1.75 oz (50 g) of butter. Gradually thin out with the cooking juice from the scallops and that of the mussels.

4 Let it thicken over low heat for 10 minutes. Add 2 tablespoons of crème fraîche, a squeeze of lemon, and adjust the seasoning.

5 In 4 scallop shells, distribute the mushrooms, mussels, and scallop meat. Cover with sauce, sprinkle with breadcrumbs, add a small knob of butter, and gratinée.

Chef Patrick's Comment

Along the same lines, here's the classic recipe for scallops « Bonne Femme ». Certainly a bit different, but in the same spirit. For 4 people, sweat 16 scallops with 2 finely sliced shallots and 200 g of button mushrooms in quarters, 10 cl of cream, and 10 cl of white wine. Season with salt and pepper, then after 2 minutes of boiling, drain and reserve the liquid. Make a small roux with 30 g of flour for 30 g of butter, then thicken the liquid. When the sauce is done, add the drained scallops and mushrooms, then off the heat, mix in 2 egg yolks. Return the mixture to the empty scallop shells and bake for 10 minutes in the oven at 220°C (gas mark 7).

You can also do the same with mussels, cockles, etc., by simply opening them, then removing them from their shells and making this recipe by substituting them for scallops.