Scallops au gratin

12 scallops

50 g of butter

2 garlic cloves finely chopped

parsley

50 g of breadcrumbs

salt

black pepper

100 ml of white wine

100 ml of fresh cream

50 g of grated cheese (such as gruyère or parmesan)

Stove

Baking dish

Oven

1. 1

   Preheat oven to 200°C.

2. 2

   Rinse the scallops under cold running water and pat dry with paper towels.

3. 3

   In a frying pan over medium heat, melt the butter, add the minced garlic and cook for about 1 minute without letting the garlic burn.

4. 4

   Add the scallops to the pan and sauté for about 2 minutes on each side. Season with salt and pepper.

5. 5

   Remove the scallops from the pan and place them in an ovenproof dish.

6. 6

   Deglaze the pan with the white wine, scraping up the juices from the bottom of the pan. Simmer until the wine has reduced by half.

7. 7

   Add the crème fraîche and parsley to the pan, stir and cook for 2-3 minutes until the sauce thickens slightly.

8. 8

   Pour the sauce over the scallops in the dish.

9. 9

   Sprinkle generously with breadcrumbs and grated cheese on top.

10. 10

    Bake for 5 minutes or until golden and crisp on top.

11. 11

    Serve immediately, garnished with a few sprigs of fresh parsley for decoration.

Nutritional Information

Calories 300 kcal

Fats 18 g

Proteins 20 g

Carbohydrates 10 g

Fiber 1 g

Minerals 450 mg

Winter

This recipe is in season!