SAINT-JACQUES GRATINÉES

Dive into the elegance of French cuisine with our Gratinée Scallops, a delectable appetizer perfect for festive occasions. Succulent scallops from Le Tréport are pan-seared to a golden perfection, resting on a creamy leek fondue, and finished under a luscious layer of melted Emmental cheese. This homemade delight serves as a refined yet affordable alternative to pre-made options.

Ingredients

🐚 4 fresh or defrosted scallops, Noix de Saint-Jacques from Le Tréport
🧄 1½ leeks, thinly sliced, white and light green parts
🧅 1 shallot, minced
🍄 6 medium brown mushrooms, sliced
🍷 12 cl dry white wine or juice of half a lemon
🥛 2 tablespoons crème fraîche, Ferme de la Hogue brand
🧀 20 grams grated Emmental cheese
🌾 Vegetable oil for cooking, for example, sunflower oil
🫒 Olive oil for cooking leek fondue
🧈 2 pats of butter
🧂 Sea salt, Fleur de sel de Guérande
🧂 Ground pepper
🌿 10 sprigs chives, chopped for garnish

Instructions

1- Prepare the Vegetables:

Mince the shallot. Thinly slice the leeks, using the white and light green parts, and mushrooms.
Chop chives and set aside.

2- Make the Leek Fondue:

In a large stainless steel pan with a glass lid, heat a generous amount of olive oil.
Add sliced leeks, mushrooms, and minced shallot; season with ground pepper and fleur de sel. Stir well.
Cover and cook for 10-15 minutes until vegetables are tender.
Deglaze with dry white wine or lemon juice, allowing the liquid to reduce.
Stir in crème fraîche until well combined. Remove from heat and cover to keep warm.

3- Sear the Scallops:

In a Brandt small non-stick frying pan, heat butter and a splash of vegetable oil on medium-high.
Let butter melt and foam. Add scallops; season with pepper and fleur de sel.
Sear scallops for about 1 minute per side until golden-brown crust forms.
Remove scallops from pan and set aside.

4- Assemble and Gratinate:

Place ceramic scallop shell-shaped dishes on a metal oven tray.
Evenly distribute leek fondue between the dishes as a base.
Place 2 seared scallops on each. Drizzle a little of the browned butter over scallops for richness.
Sprinkle grated Emmental cheese generously over each dish.
Transfer tray to a preheated oven, Brandt built-in oven using grill function, at 180°C for about 5 minutes until cheese is bubbly and golden-brown.

5- Serve:

Carefully remove the dishes with a red silicone oven mitt.
Garnish with chopped chives and serve immediately.

Prep Time: 10-15 minutes
Cook Time: 20-25 minutes
Total Time: 30-40 minutes
Servings: 2
Equipment: Brandt Induction Cooktop, Brandt Built-in Oven with Grill function, Metal and ceramic bowls, Wooden cutting boards, Red handle ceramic knife, Metal tongs, Various metal spoons, Oil Dispenser, Salt Shaker/Jar with Fleur de sel de Guérande, Pepper Grinder, Red silicone oven mitt