Here is an entry that puts everyone in agreement: the scallops gratinées. Who doesn't literally melt in front of these seared scallops and return in butter, this sauce with fresh cream, white wine, shallots, lemon ...? Who has never tracked down the slightest remnant of sauce in his shell, armed with a piece of bread...? No, definitely, this starter is anything but a walnut starter!
INGREDIENTS: 4 PERS.
16 scallops
20 cl of white wine
1 carrot
1 lemon
1 shallot
a few sprigs of chives (according to your tastes)
4 tbsp thick cream
100 g grated Gruyère
15 g butter
4 tbsp flour
Salt, pepper
4 empty shells (ceramic or other) for service
PREPARATION:
Preparation 25 min Cooking 20 min
- Before starting the recipe for scallops gratinées, preheat your oven to 180°C.
- Sprinkle the scallops with flour. Heat the butter in a pan, add the nuts and color them for 1 to 2 minutes on each side. When cooking is finished and they are well browned, take them out of the heat and reserve them on a paper towel.
- Then proceed to the realization of the sauce. Peel and thinly slice the shallot and sweat it in a pan, without adding fat. Once your shallot is slightly colored, add the white wine, the crème Fraiche and the chives that you will have finely chiseled. Then add the lemon juice and let the sauce sit.
- Meanwhile, peel and then slice the carrot into very small dice. Cook them in slightly salted boiling water.
- Now move on to the training of scallops. In a ceramic shell (or other), lay 4 nuts and small diced carrots. Season with salt and pepper at your convenience and cover with sauce. Finally, add a small pinch of grated Gruyère.
- Bake the shells in the oven at 200 ° C for about 8 minutes and serve them hot, well gratinated, with a salad in which you can add some citrus fruits.
TRICKS
We give you a small variant, just like that, it's a gift: replace the carrot with a minced leek white... The marriage of scallops and leek works wonderfully! A good listener... ;)
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