- Preparation time : 30 mn
- Cooking : 15 mn
- Cost : medium
- Wine : dry white wine such as Chablis (10°C), Reuilly (12°C) or Pouilly-Fuissé (13°C)
Ingredients : 8 servings
- 16 utlra-fresh scallops
- 50 gr butter slightly salted
- 30 cl milk
- 2 tablespoons crème fraîche
- 30 gr grated Gruyère cheese
- 1 egg yolk
- 10 cl dry white wine
- 50 cl fish aroma
- 25 gr flour
- 20 gr of bread-crumbs
- 2 tablespoons of flat parsley
- nutmeg
- salt and pepper
Step 1
In a pan, bring to a boil 50 cl fish aroma with dry white wine. Remove from heat and add scallops for 1 mn. Then remove the scallops with a skimmer and drain them. Slice the scallops in two.
Step 2
In a pan, mix 25 gr melted butter with flour on low heat. Stir and cook for 2 mn, then add the milk and bring to a boil, on high heat. Remove from heat.
Step 3
Salt and pepper to taste. Add 2-3 pinches of freshly ground nutmeg, crème fraîche, grated Gruyère cheese and egg yolk, stir vigorously to get an homogenous mixture.
Step 4
In another small pan, melt the remaining butter on low heat for 2 mn. Do not make it brown.
Step 5
Preheat the oven 210°C. Wash 8 scallop shells and lay them on a baking tray. Fill each shell with 2 tablespoons of sauce. Cover with slices of scallops and top with some additional sauce.
Step 6
Mix the bread-crumbs with chopped parsley. Drizzle over the scallops. Top with melted butter.
Step 7
Bake for 10 mn. Serve immediately.
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