Scallop Gratin (Coquilles Saint-Jacques)
This scallop gratin is the perfect make ahead dish that is ready in just 10 minutes, using scallops and prawns in a delicious thermidor sauce.
Equipment
- sharp knife
- chopping board
- Grater
- 4 shallow gratin dishes
- Medium frying pan
- slotted spoon
Ingredients
- 300 g queen scallops
- 80 g raw king prawns
- 100 ml double cream
- 200 ml fish stock
- 50 ml white wine
- 25 g Parmesan
- 1 tablespoon chopped parsley
- 1 tablespoon butter
- 20 g panko breadcrumbs
- ½ Dijon mustard
- 1 shallot
- ½ sea salt flaked
- ¼ white pepper
Instructions
- Dry the prawns and scallops on kitchen paper and season.
- Finely chop the shallot and finely grate the Parmesan.
- Heat butter in a pan over a medium heat and add the scallops and prawns. Cook for about 3 minutes or until the shellfish is opaque. Transfer to a bowl and keep warm.
- Add the chopped shallots to the remaining butter in the pan and cook for about 3 minutes until softened but not coloured.
- Add the wine and stock to the pan and let it bubble for a few minutes until the liquid has reduced by half.
- Stir in the cream, half of the chopped parsley and mustard and heat through for about 2 minutes until slightly reduced. Check the seasoning.
- Drain any liquid from the shellfish and divide between four serving dishes.
- Pour the sauce over the top.
- Mix the panko with the Parmesan and sprinkle over the top.
- Place under a medium to high grill (broiler) for about 2 minutes until bubbling and golden.
- Scatter over the remaining parsley before serving.
Nutrition
Calories: 230kcalCarbohydrates: 9gProtein: 14gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 58mgSodium: 627mgPotassium: 274mgFiber: 0.5gSugar: 2gVitamin A: 595IUVitamin C: 2mgCalcium: 126mgIron: 1mg
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