Authentic home cooking from France, with US measurements.

Originally published on Cookpad France as Poêlon de pétoncles et poireaux gratinés

Scallop and Leek Gratin Skillet

Name: Scallop and Leek Gratin Skillet
Total time: 2400 s
Yield: Serves 4 to 6 in one skillet
Cuisine: American
Ingredients: 4 leeks; 4 carrots; 1 onion; 10 1/2 oz fresh scallops (300 g); 1 tablespoon dried garlic; 1 cup béchamel sauce (250 ml); Salt and pepper; 1 pinch Espelette pepper; 1 teaspoon parsley; 1 1/2 cups shredded Swiss cheese (about 5 oz / 150 g); 3 tablespoons breadcrumbs; 1 1/2 tablespoons butter (about 3/4 oz / 20 g)

hélène et la marmelade @helene

Bouzigues, Occitanie, France

A hearty and delicious winter dish.

hélène et la marmelade @helene

Bouzigues, Occitanie, France

A hearty and delicious winter dish.

Saved

Ingredients

20 minutes on the stove and 20 minutes at 375°F (190°C)

Serves 4 to 6 in one skillet

4leeks
4carrots
1onion
10 1/2 ozfresh scallops (300 g)
1 tablespoondried garlic
1 cupbéchamel sauce (250 ml)
Salt and pepper
1 pinchEspelette pepper
1 teaspoonparsley
1 1/2 cupsshredded Swiss cheese (about 5 oz / 150 g)
3 tablespoonsbreadcrumbs
1 1/2 tablespoonsbutter (about 3/4 oz / 20 g)

Saved

Steps

20 minutes on the stove and 20 minutes at 375°F (190°C)

1

Slice the leeks and wash them thoroughly, removing the dark green parts.
2

In an oven-safe skillet, sear the scallops over high heat with olive oil and 1 teaspoon butter (do not cook through, just brown them). Add 1 teaspoon parsley and some pepper, then set aside.
3

In the same skillet, add a bit more butter or oil. Sauté the onion, then add the finely sliced leeks and carrots.
4

Cook until nicely browned. Season with salt, pepper, and Espelette pepper. Cover and cook gently, stirring occasionally, until the vegetables are tender and have released their juices.
5

Prepare a béchamel sauce (for example, with 1 cup milk and 2 1/2 tablespoons cornstarch, no butter).
6

When the vegetables are ready, add the béchamel sauce and scallops. Adjust seasoning as needed.
7

Top with Swiss cheese, breadcrumbs for crunch, and dot with butter. Bake for 20 minutes at 375°F (190°C).
8

A very flavorful winter dish.