Gratinated scallops: the recipe for a simple and refined Christmas appetizer
the au gratin scallops I am a antipasti simple and refined seafood, ideal to prepare for the Christmas Eve or for new yearsbut also for special occasions.
It’s a quick and effective recipe, easy to make: after being cleaned, the scallops are put back in their shells with the Bechamelcovered with a aromatic breading made with breadcrumbs, garlic, parsley, salt, pepper and au gratin in the oven by 15 minutes. At the end of preparation, the breading will be golden and crispy while the filling will be soft and irresistible. Here are the steps to make them.
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Ingredients
Extra virgin olive oil
How to prepare scallops au gratin
Mix the breadcrumbs with the parmesan, garlic, parsley, extra virgin olive oil, pepper, salt and mix.
Separate the scallops from the shell.
Put some of the breadcrumbs in the shell, add the béchamel sauce, the scallops and cover with the rest of the breadcrumbs.
Crush well with a teaspoon.
Bake at 190°C for 15 minutes, or until golden brown.
The scallops au gratin are ready to be served.
Tips
To make this recipe, preferably use the fresh scallopsbut you can also use the frozen scallopsthose with shells: just let them thaw completely, rinse them and proceed according to the recipe.
