Scallop Gratin with Leeks

Ingredients

• 6 pieces Scallops (no coral) (choose fresh medium-sized scallops)
• 2 pieces Leeks (white and light green parts, cleaned and finely sliced)
• 50 g Grated Comté (prefer a 12-month aged Comté)
• 2 pieces Shallots (peeled and finely chopped)
• 225 ml Dry white wine (prefer a good quality cooking wine)
• 225 ml Liquid fresh cream (minimum 30% fat)
• 30 g Normandy butter (or 2 tbsp olive oil if you prefer)
• 2 tbsp Breadcrumbs (prefer fine)
• 1 clove Garlic (finely minced)
• to taste Fine salt
• to taste Ground pepper
• a pinch Coarse sea salt (for finishing)

Instructions

1. Clean the scallops

   Using a flat-blade knife, remove the round part, scrape the beard and cut off the small black part. Rinse quickly under very cold water and drain on paper towels.

   Time: PT5M

2. Slice the leeks

   Trim the roots, wash the layers thoroughly and cut into thin strips (julienne style).

   Time: PT5M

3. Sweat the leeks

   Melt the butter (or heat the olive oil) in the pan over medium heat, add the leeks and let them soften gently without browning, about 4‑5 minutes.

   Time: PT5M

   Temperature: 150°C

4. Add garlic and shallots

   Stir in the minced garlic and finely chopped shallots, cook 1 minute while stirring until they become translucent.

   Time: PT1M

   Temperature: 150°C

5. Deglaze and add the cream

   Pour in the dry white wine, let reduce 1‑2 minutes, then add the liquid fresh cream. Bring to a boil then lower the heat.

   Time: PT5M

   Temperature: 180°C

6. Reduce the sauce

   Simmer the sauce for 7 minutes over medium heat until it thickens slightly and coats the back of a spoon.

   Time: PT7M

   Temperature: 150°C

7. Preheat the oven

   Turn on the oven and preheat to 200 °C for 10 minutes.

   Time: PT10M

   Temperature: 200°C

8. Assemble the gratin

   Spread the leek mixture in the gratin dish, place the raw scallops (with or without coral) on top, dot with butter pieces, sprinkle breadcrumbs, then grated Comté. Lightly salt and pepper.

   Time: PT5M

9. Bake

   Bake the dish for 10 minutes at 200 °C until the cheese is melted and the breadcrumbs are golden.

   Time: PT10M

   Temperature: 200°C

Nutrition Facts

Calories

700

Protein

45 g

Carbohydrates

22 g

Fat

65 g

Fiber

3 g