Scallops Gratin with White Wine Sauce
Ingredients
- 12 pcScallop (cleaned)
- 2 pcShallot (finely diced)
- 150 gButton mushroom (sliced)
- 40 gSalted butter
- 15 gWheat flour
- 100 mlDry white wine
- 150 mlCream
- 30 gBreadcrumbs
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 0.5 tbspParsley (chopped)
- 1 pinchBlack pepper ground
Method
Pearlescent scallops seared in brown butter, served in a velvety white wine and mushroom sauce. The breadcrumb crust provides a sharp crunch to contrast with the tender shellfish.
- 1
Clean the scallops and pat them thoroughly dry with paper towels. Any moisture will prevent them from browning properly when searing.
- 2
In a pan with a knob of butter, sauté the minced shallots and sliced mushrooms. They should release their water and soften without browning.
- 3
Sprinkle flour over the vegetables (singer). Stir for a minute, then deglaze with white wine, scraping the bottom of the pan. Reduce by half until syrupy.
- 4
Pour in the heavy cream. Simmer until the sauce coats the back of a spoon. Add a squeeze of lemon juice and chopped parsley.
- 5
In a very hot pan with brown butter, sear the scallops for one minute per side. They should be golden on the outside and remain translucent in the center.
- 6
Place the scallops in their shells, coat with sauce, and sprinkle with breadcrumbs. Place under the oven broiler for 2 minutes until the crust is golden brown.
Frequently asked questions
How do you get this dish right?
- Do not salt the scallops before cooking; the salted butter and sauce reduction are usually enough.
- The broiler must be very hot to brown the breadcrumbs quickly without overcooking the scallops, which would make them rubbery.
How long does this dish keep?
Consume immediately. The texture of scallops does not tolerate being reheated in a microwave.
