Baked scallops au gratin


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How to make scallops au gratin in the oven, a recipe for cooking an original second course of fish with chopped shallots, four cheese sauce and gruyere.


Ingredients for 4 people

- 4 scallops with shell

- 1 bay leaf


- 1 vegetable nut

- 1 shallot

- 200 gr 4 cheese sauce


- 50 gr grated Gruyere cheese

- salt and pepper

Preparation of baked scallops au gratin

Carefully wash the scallops on the outside, to eliminate the possible presence of silt, rubbing them well with the help of a brush, then place them in an ovenproof dish and put them in the preheated oven at 180 ° C to open them, it takes about 5 minutes.


Remove the scallops from the oven, let them cool and take them out of their shell, to be kept aside for later use.

Arrange the pulp of the molluscs in a pan, cover with a glass of warm water together with the liquid released during cooking in the oven.

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Add the bay leaf, the crumbled nut and the chopped shallot, then cook for about 10 minutes on low heat, waiting for the cooking medium to reduce.

Drain the shellfish pulp and place it inside the shells, then transfer the 4 cheese sauce to a bowl, add a few tablespoons of the cooking juices, salt and pepper, then mix well and pour over the shellfish.

Sprinkle with grated gruyere and gratin under the oven grill until the surface is golden brown.

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Tags: Fish main courses
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