Saint-jaques scallops, fish stock bechamel and leeks
BBQ, Brunch, White fish, Fish, Seafood & Shellfish
A scallop in the shell, with a white creamy sauce.
IngredientsRecipe for 4
- Salt and pepper
- Vegetable oil
Preparation time: 30 min
Preheat your Oven at 375 °F
Remove the little white muscle on the side of each scallop, if needed, then wash the scallops and place them on a paper towel.
Heat your fish stock.
Cut the leeks in half lengthwise, then to a thourough job of washing them. Let them dry on paper a towel.
In a very hot pan with a bit of oil and a spoon of butter, add the scallops. Cook them until they're caramelized. They're ready when they don't stick to the pan and are nice and brown on one side. Add salt and pepper to taste.
Remove from heat and put on a baking tray, browned side up. Right before you serve, you can reheat them for 3 or 4 min in the oven at 375F.
You can also use your BBQ to sear the scallops. Using the top grill to finalize the cooking (indirect cooking, is if in the oven).
- Bechamel sauce
In a pot, melt the butter, add the flour and cook at low heat while whisking non stop. Pour half of the fish stock and keep on whisking until the sauce thickens. Add the rest of the stock, keep on whisking to avoid lumps.
Season to taste, remove from heat and let infuse.
Finely chop your leeks. In a hot pan with a spoon of butter, cook your leeks for 3-4 minutes. Deglaze with white wine, lower the heat and let simmer until all the liquid evaporates.
In the St Jaques shell, put some leeks, then a scallop and cover with sauce.
Put in the oven under broil for a minute or two to give a nice colour.
Depending on the size of the scallops, modify the number needed per person. Be careful, the cooking times will not be the same.
Class with similar recipe
CHIC MENU WITH WINE PAIRINGS
A comfort food menu with wines pairing of our sommelier, 3 glasses of inclusive wine
- Dark chocolate molten cake, chocolate mousse balls, tile, coffee english cream
- Grilled hanger steak, Béarnaise sauce, garlic mashed potato espuma, and green beans
- Saint-Jaques Scallops, fish stock bechamel and leeks