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Scallop gratin

Scallop gratin

  • Starter

Scallops, mushrooms and shallots in cream under a golden breadcrumb crust.

Active time40 min

Cooking35 min

Total1 h

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Ingredients

  • 1 bunch of fresh flat-leaf parsley
  • 300 g fresh button mushrooms
  • 6 shallots
  • 1 garlic clove
  • 100 g salted butter
  • 200 ml full-fat crème fraîche
  • 600 g raw scallop meat without roe
  • 80 g wheat breadcrumbs
  • 1 pinch of ground black pepper
  • 1 pinch of fine salt
  • 100 ml dry white wine

Preparation

  1. Clean and chop the mushrooms. Peel and chop the garlic. Heat 30 g butter in a deep pan and cook the mushrooms and garlic over medium heat for about 15 minutes until their liquid evaporates.

    300 g fresh button mushrooms
    1 garlic clove
    100 g salted butter
    • knife
    • chopping board
    • deep frying pan
    • spatula

  2. Peel and finely chop shallots. Wash and chop parsley. Melt 30 g butter in a saucepan and soften shallots for 5 minutes without browning. Add wine and reduce until almost evaporated.

    Use for the recipe: half a bunch of fresh flat-leaf parsley (prepare 1 bunch of fresh flat-leaf parsley).

    half a bunch of fresh flat-leaf parsley
    6 shallots
    100 ml dry white wine
    • knife
    • chopping board
    • saucepan
    • spoon

  3. Heat the oven to 220 °C. Heat 30 g butter in a frying pan until foaming. Sear the scallops for about 3 minutes, turning. Off the heat, cut into large dice. Gently mix with mushrooms, shallots, cream, parsley, salt and pepper and divide among small gratin dishes.

    200 ml full-fat crème fraîche
    600 g raw scallop meat without roe
    1 pinch of ground black pepper
    1 pinch of fine salt
    • oven
    • frying pan
    • tongs
    • knife
    • chopping board
    • gratin dishes

  4. Top with breadcrumbs and 10 g butter in small pieces. Bake for about 10 minutes until golden. Remove with oven gloves and serve immediately.

    80 g wheat breadcrumbs
    • oven
    • oven gloves
    • knife

Allergens

  • Gluten
  • Milk
  • Sulphites

Composition to check for: Celery, Crustaceans, Eggs, Fish, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy.

Sources and credits

Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms

Au Menu · AI-generated illustration

Scallop gratin