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Scallop Gratin with Leeks
An elegant gratin of fresh scallops and tender leeks, coated with cream, Comté cheese and a light breadcrumb crust. Perfect for a refined winter dinner.
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Critical Success Points
- • Cleaning the scallops
- • Do not brown the leeks during cooking
- • Reduce the sauce to a creamy consistency
- • Bake exactly 10 minutes to avoid rubbery scallops
Safety Warnings
- • Handle raw scallops with clean hands and keep them refrigerated.
- • Be careful of hot oil splatters when cooking the leeks.
- • Use kitchen gloves when removing the hot dish from the oven.
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