Description
Delicious scallop gratin baked with a creamy béchamel sauce and topped with a crispy breadcrumb mixture.
Ingredients
Scale
- 12 scallops with shells, fresh sea scallops, firm texture, sweet scent
- 100 g (3.5 oz) breadcrumbs
- 40 g (1.4 oz) grated Parmesan cheese
- 40 ml (1.35 fl oz) extra virgin olive oil
- Béchamel sauce, as needed (creaminess to bind, quantity not specified)
- Garlic, finely chopped, to taste (recommend 1 to 2 cloves suggested for clarity)
- Fresh parsley, finely chopped, to taste (suggest about 1 tbsp)
- Salt, to taste (start with about ¼ tsp)
- Black pepper, to taste (start with about ⅛ tsp)
Instructions
- Step 1: In a mixing bowl, combine the breadcrumbs, grated Parmesan cheese, finely chopped garlic, and chopped fresh parsley. Add extra virgin olive oil and season with salt and black pepper. Mix thoroughly until the mixture is well combined, fragrant, and crumbly but not greasy. If too dry, add a slight drizzle more olive oil—if too greasy, add a little more breadcrumbs to balance texture.
- Step 2: Carefully separate the scallop meat from their shells using a knife. Thoroughly rinse the empty shells to remove any sand or residue as clean shells improve presentation and prevent gritty texture in the gratin. Set shells aside.
- Step 3: Place a small layer of the breadcrumb mixture at the bottom of each cleaned scallop shell. This should evenly cover the base surface inside the shell, serving as a moisture absorber and texture base.
- Step 4: Spoon an adequate dollop of béchamel sauce into each shell on top of the breadcrumb base—enough to coat the bottom but not overflow. Place one scallop on top of the béchamel in each shell, ensuring each scallop is well supported by the sauce beneath.
- Step 5: Cover the scallop with more breadcrumb mixture, pressing lightly to adhere to the scallop and form a crispy crust once baked. Make sure each scallop has a uniform breadcrumb topping layer for even crispness. Arrange the filled shells spaced evenly on a baking tray to allow heat circulation and consistent cooking.
- Step 6: Bake in the preheated oven at 200°C (392°F) for approximately 15 minutes. Watch carefully for a golden brown, crisp breadcrumb topping as a key indicator of doneness. The scallops should be opaque and tender; check from 10 minutes to avoid overcooking, which causes toughness. If breadcrumbs are not browning well, switch to the broiler for the last 2 to 3 minutes, monitoring closely to prevent burning.
- Step 7: Remove the gratin from the oven and serve immediately while hot. The béchamel will be creamy, and the topping crunchy, offering the best texture and flavor experience.
Notes
- Room Temperature: Allow the cooked gratin to cool, then store in an airtight container at room temperature for up to 2 hours only to prevent spoilage.
- Refrigeration: Cover the scallop gratin with plastic wrap and place in an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: Wrap the gratin in aluminum foil and place inside a freezer-safe container. Freeze for up to 1 month. Thaw overnight in the refrigerator before reheating.
- To avoid overcooked scallops, begin checking for doneness at 10 minutes; scallops should be opaque but still tender, not rubbery.
- If béchamel sauce is too thick, whisk in 1 to 2 tablespoons of milk over medium heat until the desired creamy consistency is reached.
- If scallops stick to their shells after baking, lightly grease shells with olive oil prior to layering for easier removal.
- To counteract excessive saltiness, add a splash of fresh lemon juice just before serving to brighten the flavors without additional salt.
- Uniform breadcrumb coverage ensures even browning and crunch; press lightly but firmly to help topping adhere.
Nutrition
- Serving Size: 1 serving
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided