Italian
Gratinated Scallops
by Federico Fusca Chef · 332K subscribers on YouTube
A decadent appetizer of scallops in a rich mornay sauce, flambéed with gin, stuffed back into the shells and baked until golden and crispy.
- Cook
- 15 min
- Difficulty
- medium
Ingredients
12 itemsMethod
- Take 5 scallops and remove the meat from the shells. Lightly pound them to flatten.
- In a pan, crush 1 garlic clove and add a knob of butter. Sear the scallops for 2 minutes.
- Deglaze with gin, flambé, and let the alcohol evaporate. Season with salt and pepper. Set aside.
- Prepare a thick béchamel: heat 500 ml milk with a pinch of salt. Make a roux with 80 g butter and 80 g flour; cook the roux.
- When the milk is boiling, combine with the roux to form a very thick béchamel.
- Add the cooked scallops to the béchamel. Mix in grated Parmesan, 2 egg yolks, salt, pepper, and a bunch of chopped chives.
- Stuff the mixture back into the scallop shells.
- Top with breadcrumbs and bake at 180°C (356°F) for 15 minutes.
- Serve immediately.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
