Coquilles Saint-Jacques (Breton Scallop and Leek Gratin)
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Ingredients
- 16 king scallops
- 2 leeks, sliced
- 100 ml dry white wine
- 150 ml double cream
- 60 g gruyère cheese, grated
- 40 g fresh breadcrumbs
- 30 g unsalted butter
Nutrition (per serving)
- Calories
- 428 kcal
- Protein
- 22.7 g
- Carbohydrate
- 10.5 g
- of which sugars
- 3.2 g
- Fat
- 30.2 g
- of which saturates
- 18.1 g
- Fibre
- 1.9 g
- Salt
- 1.27 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 200C (180C fan, gas 6).
- 2
Melt half the butter in a pan and cook the leeks for 8 minutes until soft, then divide between 4 small gratin dishes or scallop shells.
- 3
Melt the remaining butter in the same pan, season the scallops and sear for 1 minute on each side, then place on top of the leeks.
- 4
Pour the white wine into the pan and let it bubble for 1 minute, then stir in the double cream and simmer for 2 minutes until slightly thickened.
- 5
Spoon the cream sauce over the scallops and leeks.
- 6
Mix the gruyère cheese with the breadcrumbs and scatter over the top.
- 7
Bake for 10-12 minutes until golden and bubbling.
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