Scallops au gratin

recette-
bouteille-20-ans

Scallops au gratin

To enjoy with CRUZ 20 Years

  • picto-personnes
    4 pers.
  • picto-temps
    25 mins.
  • picto-moyen
    Medium
Preparation
  1. Preheat the oven to 180°C (gas mark 6).
  2. Start by dusting the scallops with flour and then lightly sauté them in a frying pan with butter.
  3. Once the scallops are golden in colour, remove them from the heat and start preparing the sauce.
  4. Slice the shallot and sweat in the frying pan. Then add the white wine, creme fraiche and snipped chives. Add the lemon juice and leave the sauce to rest.
  5. Finely dice the carrot and boil in plenty of boiling water.
  6. Place 3 or 4 scallops in each ceramic shell dish with the carrots. Season with salt & pepper and pour over the sauce. Sprinkle grated gruyere on top.
  7. Bake in the oven at 200°C for 8 minutes.
Ingredients
  • 16 scallops
  • 4 ceramic shell dishes
  • 20 cl white wine
  • 4 tbsp of flour
  • 1 carrot
  • 4 tbsp thick creme fraiche
  • 100 g grated gruyere
  • 15 g butter
  • 1 lemon
  • 1 shallot
  • Chives, salt & pepper

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