Dive into the elegance of French cuisine with our Gratinée Scallops, a delectable appetizer perfect for festive occasions. Succulent scallops from Le Tréport are pan-seared to a golden perfection, resting on a creamy leek fondue, and finished under a luscious layer of melted Emmental cheese. This homemade delight serves as a refined yet affordable alternative to pre-made options.
Ingredients
🐚 4 fresh or defrosted scallops, Noix de Saint-Jacques from Le Tréport
🧄 1½ leeks, thinly sliced, white and light green parts
🧅 1 shallot, minced
🍄 6 medium brown mushrooms, sliced
🍷 12 cl dry white wine or juice of half a lemon
🥛 2 tablespoons crème fraîche, Ferme de la Hogue brand
🧀 20 grams grated Emmental cheese
🌾 Vegetable oil for cooking, for example, sunflower oil
🫒 Olive oil for cooking leek fondue
🧈 2 pats of butter
🧂 Sea salt, Fleur de sel de Guérande
🧂 Ground pepper
🌿 10 sprigs chives, chopped for garnish
Instructions
1- Prepare the Vegetables:
- Mince the shallot. Thinly slice the leeks, using the white and light green parts, and mushrooms.
- Chop chives and set aside.
2- Make the Leek Fondue:
- In a large stainless steel pan with a glass lid, heat a generous amount of olive oil.
- Add sliced leeks, mushrooms, and minced shallot; season with ground pepper and fleur de sel. Stir well.
- Cover and cook for 10-15 minutes until vegetables are tender.
- Deglaze with dry white wine or lemon juice, allowing the liquid to reduce.
- Stir in crème fraîche until well combined. Remove from heat and cover to keep warm.
3- Sear the Scallops:
- In a Brandt small non-stick frying pan, heat butter and a splash of vegetable oil on medium-high.
- Let butter melt and foam. Add scallops; season with pepper and fleur de sel.
- Sear scallops for about 1 minute per side until golden-brown crust forms.
- Remove scallops from pan and set aside.
4- Assemble and Gratinate:
- Place ceramic scallop shell-shaped dishes on a metal oven tray.
- Evenly distribute leek fondue between the dishes as a base.
- Place 2 seared scallops on each. Drizzle a little of the browned butter over scallops for richness.
- Sprinkle grated Emmental cheese generously over each dish.
- Transfer tray to a preheated oven, Brandt built-in oven using grill function, at 180°C for about 5 minutes until cheese is bubbly and golden-brown.
5- Serve:
- Carefully remove the dishes with a red silicone oven mitt.
- Garnish with chopped chives and serve immediately.
Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Total Time: 30-40 minutes
Servings: 2
Equipment: Brandt Induction Cooktop, Brandt Built-in Oven with Grill function, Metal and ceramic bowls, Wooden cutting boards, Red handle ceramic knife, Metal tongs, Various metal spoons, Oil Dispenser, Salt Shaker/Jar with Fleur de sel de Guérande, Pepper Grinder, Red silicone oven mitt
Cooking Tips
- Opt for fresh scallops during sales, clean, and freeze for future use.
- Dry scallops thoroughly before cooking to enhance caramelization.
- Use oil with butter to achieve a nutty .beurre noisette. without burning.
- Substitute wine with lemon juice for a non-alcoholic, subtle acidity.
- Serve in ceramic scallop shells for added elegance.
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