Scallops au Gratin with Cream and Cheese

Ingredients (for 4 people – 4 shells):

12 scallops (with or without coral, according to preference)

1 shallot, finely chopped

20 g butter

15 cl heavy cream

10 cl dry white wine

50 g grated cheese (Gruyère, Comté, or Parmesan)

1 tablespoon breadcrumbs (optional, for a crispier topping)

Salt, pepper

A little fresh parsley (optional)

Preparation:

Preheat the oven to 200°C (grill or fan-assisted).

Sauté the shallot:

In a pan, melt the butter.

Add the shallot and sauté over low heat until translucent.

Add the scallops:

Lightly brown them for 1 to 2 minutes on each side (no more, they will finish cooking in the oven).

Season with salt and pepper, then remove them from the pan and set aside.

Deglaze with the white wine:

Pour the white wine into the pan, scrape up any browned bits, and reduce by half over high heat.

Then add the cream, stir, and simmer for 2-3 minutes until the sauce thickens slightly.

Assembly in the shells or small gratin dishes:

Divide the scallops among the shells.

Pour the cream sauce over them.

Sprinkle with grated cheese and breadcrumbs if desired.

Bake in the oven for 8 to 10 minutes, until the top is golden brown.

Suggestions:

You can add some sliced mushrooms or sautéed leeks to the sauce for a more substantial version.

Serve hot, accompanied by some crusty bread or a small green salad.