Scallops Gratin with White Wine Sauce

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.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 491
• Protein: 54 g
• Carbs: 15 g
• Fat: 22 g

Ingredients

• 12 piece Scallop ( cleaned )
• 2 piece Shallot ( finely diced )
• 150 g Button mushroom ( sliced )
• 40 g Salted butter
• 15 g Wheat flour
• 100 ml Dry white wine
• 150 ml Cream
• 30 g Breadcrumbs
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 0.5 tbsp Parsley ( chopped )
• 1 pinch Black pepper ground

Instructions

1. Preparing the scallops

   Clean the scallops and pat them thoroughly dry with paper towels. Any moisture will prevent them from browning properly when searing.

2. Sauté the aromatics

   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. Singer and deglaze

   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. Cream liaison

   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. Searing the scallops

   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. Broiling

   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.

Chef's tips

• 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.

Storage

Consume immediately. The texture of scallops does not tolerate being reheated in a microwave.