Home Recipes Gratineed Scallops in the Shell

Gratineed Scallops in the Shell

Plump scallops are nestled in their shells with a velvety cream sauce, topped with crispy panko breadcrumbs and a sprinkle of fresh herbs, then baked to perfection for a crispy and golden crust. Recipe courtesy of Food Export Northeast. Featuring. U.S. Scallops.

Ingredients

8	scallops, approx. 20g each
150 ml	heavy cream
1	small to medium shallot, finely chopped
1	clove of garlic, finely chopped
30 g	chives or flat leaf parsley, finely chopped
50 g	grated parmesan
40 g	breadcrumbs or panko breadcrumbs
1⁄2	untreated lemon, zest grated and juice squeezed

Step 1
Preheat oven to 200°C circulating air.
Step 2
Mix the cream with the diced shallots, garlic and finely chopped herbs.
Step 3
Add the Parmesan and breadcrumbs/panko to the cream mixture until it forms a paste-like mixture.
Step 4
Season the mixture with olive oil, lemon juice, lemon zest, salt and pepper.
Step 5
Season the scallops on both sides with a little salt and pepper, then place two scallops two scallops each into a in a clam shell or in quiche dishes and cover with the cream-crumb mixture.
Step 6
Cook in the oven on a medium level for about 10 minutes until golden brown; if after five to six minutes browning has not yet set in, turn on the oven's grill function.
Step 7
Place some coarse sea salt in a deep dish, place the hot scallops on top the the sea salt so that they don't wobble.

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Fruits & Vegetables, Lunch, Main Courses, Sides

Gratineed Scallops in the Shell

Ingredients

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