Scallops au Gratin
Creamy, indulgent, and topped with a golden crunch, this recipe sees succulent scallops bathed in a rich, cheesy mornay sauce and baked beneath a buttery breadcrumb topping.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 750 g Tasmanian scallops
For the sauce
- 50 g butter
- 4 tbsp plain flour
- 150 mL milk
- 450 mL cream
- 1 clove garlic, minced
- 75 g grated Gruyère
- Salt and pepper to taste
For the crispy breadcrumb topping
- 75 g grated Gruyère
- 2 tbsp finely chopped dill
- Finely grated zest of 1 small lemon
- 50 g fresh breadcrumbs (from crusty bread)
- 10 g butter, melted
- 1 tbsp finely chopped parsley (optional)
How do I make it?
- Preheat oven to 180C.
- To make the sauce melt butter in a large saucepan over medium heat. Add flour, stir and cook for 2 minutes. Gradually add milk, stirring continuously and then add cream, garlic, 75 g Gruyère, and salt and pepper. Stir until Gruyère has melted then remove from heat.
- Add scallops to the sauce, then pour into an ovenproof casserole dish.
- Combine remaining 75 g Gruyère, 2 tbsp dill and lemon zest in a bowl, then scatter over the mornay. Toss breadcrumbs with butter in a small bowl until evenly coated. Add parsley and mix to combine. Evenly scatter the breadcrumb mixture over the layer of Gruyère. Bake for 10-15 minutes until the top is golden and the sauce is bubbling.
- Remove from oven and let rest for a couple of minutes, then serve hot. Garnish with fresh parsley if desired.
