I've made this scallop and leek gratin several times because it ticks all the boxes for what I love about French cuisine: melt-in-your-mouth tenderness, a perfectly blended sauce, and just the right amount of browning for added depth. It's the kind of dish that looks "fancy" but, in reality, if you're a little organized, it's incredibly easy to make.
The basis of this recipe is really the leek and scallop duo. The leeks are cooked gently in butter until almost candied, then bound together with a white wine and cream sauce.
I sear the scallops very quickly in the pan: the idea is not to cook them thoroughly, they will finish gently in the oven without becoming rubbery.
I like to add a very subtle seasonal touch: a few button mushrooms, just sautéed to bring a hint of "forest floor" that goes perfectly with white wine. It stays completely in keeping with the traditional style, without veering into a hybrid recipe.
As for the plate, you can serve this with rice, steamed potatoes, or a simple green salad.
And if you like it when it's really gratinéed, breadcrumbs + a hint of parmesan make a thin and crispy crust, without masking the delicate taste of the scallops.
Scallop and leek gratin
4
people22
minutes30
minutes456
kcal52
minutesA recipe for meltingly tender leeks with seared scallops, a creamy white wine sauce, and a thin golden crust. A classic gratin, easy to make, that evokes the best of French cuisine!
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Ingredients
16 scallops (approx. 30g each, without coral)
3 leeks (approx. 200g raw per piece)
200g of button mushrooms
30g of butter
1 tablespoon of neutral oil
2 shallots
15 cl of dry white wine
20 cl of full-fat fresh cream (30% fat)
15 cl of milk
1 level tablespoon of flour (approx. 10g per tsp)
1 teaspoon of Dijon mustard
40g of breadcrumbs
25g cheese of grated Parmesan
Fine salt, freshly ground pepper
1 pinch of nutmeg (optional)
1/2 lemon (a few drops)
Preparation steps
- Preheat the oven to 210°C (conventional setting). Lightly butter a gratin dish (or 4 individual dishes).
- Prepare the leeks: remove the roots and the very tough green parts, keeping mainly the white and tender green parts. Split them in half lengthwise, rinse thoroughly between the leaves, then slice thinly.
- Finely chop the shallots. Clean the mushrooms and slice them.
- Melt 20g of butter in a large frying pan or sauté pan over medium heat. Add the shallots and sweat for 2 minutes without browning.
- Add the leeks, season lightly with salt, and mix. Cover and cook for 10 to 12 minutes, stirring occasionally, until very soft (if it starts to stick, add 1 to 2 tablespoons of water).
- Meanwhile, in another pan, heat the oil with the remaining 10g of butter. Add the mushrooms, season with salt and pepper, then sauté them for 5 to 6 minutes over fairly high heat to evaporate their water. Set aside.
- When the leeks are soft, sprinkle the flour over them. Mix for 1 minute: you're making a mini-roux directly in the pan.
- Deglaze with white wine, stirring constantly (it thickens quickly). Let it reduce for 2 to 3 minutes to remove the alcohol smell.
- Add the milk, then the cream, and the mustard. Stir, season with pepper, and add nutmeg if desired. Simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon. Taste and adjust the salt. Stir in the mushrooms and remove from the heat.
- Thoroughly dry the scallops with paper towels (this is key to a beautiful sear). Season with salt and pepper just before cooking.
- Heat a very hot pan, without any oil if it's non-stick (otherwise, a small knob of butter). Sear the scallops for 45 seconds to 1 minute per side: just until lightly browned. Add a few drops of lemon juice at the end of searing, then remove them immediately.
- Spread the leeks in cream sauce in the dish. Arrange the scallops on top, barely pressing them in (they should not be completely submerged).
- Mix breadcrumbs and parmesan cheese, then sprinkle in a thin layer on top.
- Bake for 10 to 12 minutes, just long enough to brown and finish cooking the scallops. If necessary, broil for 1 to 2 minutes, watching closely.
- Let it rest for 3 minutes outside the oven before serving: the sauce settles and it's more pleasant to plate.
📊 Nutritional Information
1 serving (approx. 330g)
| Nutrient | Value |
|---|---|
| Calories | 456 kcal |
| Proteins | 27g |
| Carbohydrates | 24g |
| including sugars | 8g |
| Lipids | 25g |
| including saturated fatty acids | 15g |
| Fibers | 4g |
| Sodium | 610mg |
| Vitamins | |
| Vitamin B12 | 120% of the recommended daily allowance (RDA) |
| Vitamin B3 | 55% AJR |
| Vitamin B6 | 25% AJR |
| Minerals | |
| Phosphorus | 42% AJR |
| Selenium | 60% of the recommended daily allowance (RDA) |
| Potassium | 22% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Simple organization: you can prepare the leek fondue with cream and the mushrooms in advance (up to the day before). On the day, all you have to do is sear the scallops, assemble the gratin and put it in the oven.
💡 Chef's Tips
For tender scallops, the key is a double cooking time: a quick sear, then just enough time to brown the top. If you're using frozen scallops in the recipe, thaw them in the refrigerator, then pat them very dry before searing.
🔄 Variations
- Scallops with coral: add the coral (well cleaned) to the pan when deglazing with white wine, then blend the sauce if you want an ultra-smooth texture.
- Recipe without parmesan: replace with 30g of grated Emmental, which is milder, for a more “family gratin” crust.
