Scallop Gratin with Leeks

Ingredients

• 6 pieces Scallops (no coral) (choose fresh medium-sized scallops)
• 2 pieces Leeks (white and light green parts, cleaned and finely sliced)
• 50 g Grated Comté (prefer a 12-month aged Comté)
• 2 pieces Shallots (peeled and finely chopped)
• 225 ml Dry white wine (prefer a good quality cooking wine)
• 225 ml Liquid fresh cream (minimum 30% fat)
• 30 g Normandy butter (or 2 tbsp olive oil if you prefer)
• 2 tbsp Breadcrumbs (prefer fine)
• 1 clove Garlic (finely minced)
• to taste Fine salt
• to taste Ground pepper
• a pinch Coarse sea salt (for finishing)

Instructions

1. Clean the scallops

   Using a flat-blade knife, remove the round part, scrape the beard and cut off the small black part. Rinse quickly under very cold water and drain on paper towels.

   Time: PT5M

2. Slice the leeks

   Trim the roots, wash the layers thoroughly and cut into thin strips (julienne style).

   Time: PT5M

3. Sweat the leeks

   Melt the butter (or heat the olive oil) in the pan over medium heat, add the leeks and let them soften gently without browning, about 4‑5 minutes.

   Time: PT5M

   Temperature: 150°C

4. Add garlic and shallots

   Stir in the minced garlic and finely chopped shallots, cook 1 minute while stirring until they become translucent.

   Time: PT1M

   Temperature: 150°C

5. Deglaze and add the cream

   Pour in the dry white wine, let reduce 1‑2 minutes, then add the liquid fresh cream. Bring to a boil then lower the heat.

   Time: PT5M

   Temperature: 180°C

6. Reduce the sauce

   Simmer the sauce for 7 minutes over medium heat until it thickens slightly and coats the back of a spoon.

   Time: PT7M

   Temperature: 150°C

7. Preheat the oven

   Turn on the oven and preheat to 200 °C for 10 minutes.

   Time: PT10M

   Temperature: 200°C

8. Assemble the gratin

   Spread the leek mixture in the gratin dish, place the raw scallops (with or without coral) on top, dot with butter pieces, sprinkle breadcrumbs, then grated Comté. Lightly salt and pepper.

   Time: PT5M

9. Bake

   Bake the dish for 10 minutes at 200 °C until the cheese is melted and the breadcrumbs are golden.

   Time: PT10M

   Temperature: 200°C

Nutrition Facts

Calories

700

Protein

45 g

Carbohydrates

22 g

Fat

65 g

Fiber

3 g

Ingredient Substitutions

• Instead of Leeks: Chives
• Instead of Grated Comté: Gruyère
• Instead of Shallots: Red onion
• Instead of Dry white wine: Dry vermouth
• Instead of Liquid fresh cream: Whole cream
• Instead of Normandy butter: Olive oil
• Instead of Breadcrumbs: Panko

Equipment Needed

• Flat-blade knife
• Cutting board
• Heavy-bottomed pan
• Wooden or silicone spatula
• Ceramic or glass gratin dish
• Oven
• Measuring spoons (tbsp)
• Cheese grater
• Mixing bowl

Critical Steps — Do Not Skip

• Cleaning the scallops
• Do not brown the leeks during cooking
• Reduce the sauce to a creamy consistency
• Bake exactly 10 minutes to avoid rubbery scallops

Chef Tips from the Video

• Use Normandy butter for an authentic flavor.
• Add a small touch of grated lemon just before serving to brighten the marine flavors.
• Serve with a dry white wine from the Loire or Burgundy.

Troubleshooting

Storage

Refrigerator: Store the uncooked gratin in an airtight container in the fridge for 24 h.

Freezer: Not recommended, the texture of the scallops deteriorates.

Room temperature: Consume immediately, otherwise keep refrigerated.

Make-Ahead Tips

• Prepare the leek sauce ahead of time and keep it refrigerated up to 2 hours before assembling.
• Assemble the gratin without browning, cover and refrigerate up to 24 h.
• Do not pre‑cook the scallops: they stay tender only if baked directly.