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Scallops, fish stock bechamel sauce and leeks

White fish, Fish, seafood and shellfish appetizers recipes, Brunch recipes, BBQ

A scallop in the shell, with a white creamy sauce.

Ingredients

Recipe for 4

Scallop

4 Unit(s)
Giant scallop (u10)

Sauce blanche (béchamel)

1 Cup(s)
Fish stock
2 Tbsp
Butter
1.50 Tbsp
Wheat flour

Poireaux

0.50 Unit(s)
Leek
50 Ml
White wine
  • Butter
  • Salt and pepper
  • Vegetable oil

Preparation time: 30 min

Preheat your Oven at 375 °F

  • Prep

    Remove the little white muscle on the side of the scallops if needed, wash the scallops, place them on a scott towel.

    Prepare the fish stock., keep warm

  • Scallops

    In a very hot pan with a bit of oil and a spoon of butter, add the scallops. Leave them until they're caramelized. They're ready when they don't stick to the pan and are nice and brown. Add salt and pepper to taste.

    Remove from heat and put aside. Right before you serve, you can reheat them for 3 or 4 min in the oven at 375F.

  • 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 becomes more thick. Add the rest of the stock, keep on whisking to avoid lumps.
    Season to taste, remove from heat and let infuse.

  • Leeks

    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.

  • Dressing

    In the 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 coloration.

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