This French dish is a very rich, creamy and decadent one. You definitely don’t need a large portion to feel satisfied. The fresh scallops, and the béchamel sauce marry into an exquisite taste. I love any gratin in general, but this one high on my list. And you will love it too.
Don’t be SHELLFISH and share this recipe with your friends and family.
Ingredients:
1 lb of fresh scallops
1 cup of mushrooms
1 cup of gruyere cheese
6 tbsp of butter
1 cup of heavy cream
1/2 tsp of salt
1/2 tsp of white or black pepper
4 tbsp of flour
2 tbsp of parsley
1 medium/small onion
1 lemon
5 garlic cloves
Let’s get started!!
Cut each scallop in half. After that we need to slightly cook the scallops and make a quick broth in the process. In a pan, on low/medium heat, add water, salt, pepper, garlic and parsley, and let them come to a simmer. Once it has come to a simmer, add the scallops and let it go for about 5 minutes, no more than that. When it’s done, take out the scallops, and strain the broth.
Wipe the white button mushrooms with a damp towel. And then dice both the mushrooms and the onion. In a large pan, melt 2 tablespoons of butter, then add mushrooms and onion, add salt and let them simmer for a short while. Once the mushrooms have release their juices, crush 3 cloves of garlic in there and let it cook for a minute to get the raw garlic taste out. When it’s done, squeeze the lemon juice in there, and turn off the flame.
Preheat the oven at 400 degrees F
In a different pot, make a roux. Melt 4 tablespoons of butter and add 4 tablespoons of flour in the pot and mix it in well until all of the flour has mixed in with the butter. Add the cream and two cups of the stock slowly into the roux all while mixing the roux so lumps don’t form in the sauce. Once the sauce has thickened, the béchamel sauce, add in the scallops, the mushroom mixture and the chopped parsley.
Spoon the scallop mixture into the ramekins that you’re using. Top each ramekin with some gruyere cheese. Bake them for 5-10 minutes. They will be piping hot, so be careful when taking them out of the oven. Let them cool down a bit before digging in.
Enjoy
Thank you for your time!!