Scallops au gratin

Name: Scallops au gratin
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 12 fresh scallops (in shell); 2 Shallots; 2 TABLESPOONS Butter; 1 slightly heaped tbsp. flour; 200 ml dry white wine (e.g. Riesling); 200 g Whipped cream; 1 small bunch of chervil; 7-10 Tbsp salt, pepper

AUTHOR
Reed Chan

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

12 fresh scallops (in shell)
2 Shallots
2 TABLESPOONS Butter
1 slightly heaped tbsp. flour
200 ml dry white wine (e.g. Riesling)
200 g Whipped cream
1 small bunch of chervil
7-10 Tbsp salt, pepper

Directions

1
Open the scallops (fresh scallops should be heavy and closed) and remove the scallop meat. Use the orange-red roe (Corail) according to taste. Rinse mussel flesh and roe briefly, dab dry.
2
Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer).
3
Peel and finely dice the shallots. Melt butter in a pot. Sauté shallots in it. Dust with flour and sweat lightly. Deglaze with wine and cream and bring to the boil. Simmer while stirring for 3-4 minutes.
4
Wash the chervil, shake dry, chop finely and stir into the sauce. Season to taste with salt and pepper.
5
Wash out the deeper mussel shells, dry them and spread them on a baking tray (so that they do not tilt, possibly put them in some salt). Put the mussel meat and roe back into the shells. Spread sauce over them.
6
Cook in a hot oven for 10-12 minutes. Baguette tastes good with it.