Scallops to the gratin

For scallops baked is best to use fresh scallops in the shell, obtained from fish dealers. It is important that the bowl is still completely closed. The best scallops gently open with an oyster knife. Be sure that the mussel meat does not tear. The clam meat together with the bright orange of the Coral dark brown mucous membranes dissolve. The orange Coral, which is very good-tasting sexual organ, a special delicacy. The dishes under running water and brush well. Preheat the oven to 200 °. Water in a small saucepan, pour replace a lid and bring the water to a boil.


The clam meat, depending on size, about 2-3 minutes in boiling water, blanch and lift with a skimmer from the water. Keep the clam. The scallops and the Coral cut into small pieces. Peel the shallots and cut into very fine dice. Fresh mushrooms clean and cut into thin slices. Miss in a nonstick pan 20 g butter. Stir-fry the shallots and mushrooms in butter. Finely chop parsley and add to the mushrooms. Sprinkle flour over the mushrooms, stir with a wooden spoon and cook the flour slightly light brown. Stir the roux with the mussel and gradually pour the Pinot Blanc. There should be a creamy sauce, which is not too thin, because the leak scallops baked in the oven otherwise the shell edge. Remove pan from heat and draw an egg yolk into the sauce.

The mushroom filling into the shell halves and spread over the scallops. Sprinkle with breadcrumbs and place small knobs of butter on it. The scallops in a small baking dish or on a baking sheet and place in preheated oven at 200 ° for about 10 minutes over bake until they are lightly crusted light brown, like to see in the picture above. scallops baked as small appetizer served with fresh baguette, so you can absorb the sauce.


¤ 3 Scallops
¤ 1 / 4 L Water
¤ Fleur Salt
¤ 1 Shallots
¤ 60 g Mushrooms
¤ 20 g Butter
¤ 1 tbsp Parsley
¤ 20 g Flour
¤ 0.1 L White Burgundy
¤ 1 Yolk
¤ 2 tablespoons Breadcrumbs
¤ 10 g Butter

Serves 3 – 185 cal per serving, 15 mins Prep – 20 mins Total