scallops au gratin

2016-09-23

This dish can be served as an appetizer. Bake it in small ramekins or on scallop shells for better visual appeal. The addition of bell peppers and potatoes makes it more suitable as a meal dish.

 

INGREDIENTS

This is what you need for 6-8 servings:

  • 1 lb. jumbo scallops
  • 1 cup onion, chopped
  • 2 cups bell pepper mix, chopped
  • 2 cups diced  potatoes
  • 8 oz. button mushrooms, sliced thin
  • 2 cups bread crumbs
  • 1 cup parmesan, chopped fine

1 qt. thick Mornay sauce:

  • 1 ½ tbsp. flour
  • 1 ½ tbsp. butter / cooking oil
  • 1 egg
  • 3 cups milk
  • up to 1 cup gruyere (Swiss), chopped fine
  • up to 1 cup Emmental or Swiss, chopped fine
Pic1: scallops au gratin

Directions

 

Pic2: veggies
Pic3: breadcrumb mix
Pic4: Mornay sauce

 

Pic5: sauté scallops
Pic6: mushrooms + veggies ...
Pic7: ... with scallops + sauce

 

Pic8: add breadcrumb mix
Pic9: all done
Pic10: served