Nutrition Facts
8 servings
8
Recipe for Small Seafood Gratin with Scallops
No Reviews
Looking for an elegant and warm dish to impress your guests? These small seafood gratins with scallops are perfect for a special occasion or just to treat yourself. My grandmother left without giving me her recipe... but I think I've found it! Combining the delicacy of scallops with the tenderness of hake, all wrapped in a creamy, flavored béchamel, this recipe will delight seafood lovers.
Ingredients
500 Scallops with coral
2 Hake
1 Onion
3 Carrot
½ Light Béchamel with cornstarch
200 Cooked white rice
15 Dry white wine
1 Fish court-bouillon
Salt
Pepper
Oil
Butter
Breadcrumbs
Directions
1
Prepare the béchamel: in cold milk, add the cornstarch, and thicken over low heat while stirring to prevent sticking to the bottom. Season with salt and add nutmeg and butter.
2
Dissolve the fish bouillon cube in the amount of water indicated on your package (varies by brand) and bring to a boil. Immerse the scallops (I used frozen ones) in the simmering broth for 5 minutes. Drain. In the same broth, poach the hake or cod. Drain.
3
Peel the carrots, cut them into small cubes, and immerse them in boiling salted water for 15 minutes. Peel an onion, chop it, and sauté it in 1 tablespoon of oil until golden.
4
Mix the béchamel with the scallops and flaked fish, add the carrots, onion, white wine, and rice. Season with salt and pepper.
5
Preheat the oven to 180°C. Lightly butter the bottoms of shells or small ramekins or casseroles. Pour in the mixture. Sprinkle with breadcrumbs. Bake for 25 minutes.
6
To finish, serve hot as a starter or as a light dish for dinner with a salad.
Ingredients
Ingredients
500 Scallops with coral
2 Hake
1 Onion
3 Carrot
½ Light Béchamel with cornstarch
200 Cooked white rice
15 Dry white wine
1 Fish court-bouillon
Salt
Pepper
Oil
Butter
Breadcrumbs
Directions
Directions
1
Prepare the béchamel: in cold milk, add the cornstarch, and thicken over low heat while stirring to prevent sticking to the bottom. Season with salt and add nutmeg and butter.
2
Dissolve the fish bouillon cube in the amount of water indicated on your package (varies by brand) and bring to a boil. Immerse the scallops (I used frozen ones) in the simmering broth for 5 minutes. Drain. In the same broth, poach the hake or cod. Drain.
3
Peel the carrots, cut them into small cubes, and immerse them in boiling salted water for 15 minutes. Peel an onion, chop it, and sauté it in 1 tablespoon of oil until golden.
4
Mix the béchamel with the scallops and flaked fish, add the carrots, onion, white wine, and rice. Season with salt and pepper.
5
Preheat the oven to 180°C. Lightly butter the bottoms of shells or small ramekins or casseroles. Pour in the mixture. Sprinkle with breadcrumbs. Bake for 25 minutes.
6
To finish, serve hot as a starter or as a light dish for dinner with a salad.
Notes
-
annick-s22
Seafood gratin with scallops delicious and easy to make My suggestion: I make my béchamel with the cooking juice from the fish and possibly add a little cream. -
madeline_g
Very good Not complicated to prepare, and very presentable Highly appreciated by guests My suggestion: I also made the recipe without rice for a lighter version, and it's just as good. -
joelle
cooking too long The cooking seems indeed much too long even with frozen nuts. My suggestion: just poach them for 2 minutes, mix everything together, and then briefly put under the broiler to gratin, because since everything is cooked, the 25 minutes are not necessary and it should be great. -
elisabeth-d32
Thank you, Mirian. -
Mirian
Delicious Super good and easy to make, thank you very much for the recipe.
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EN