Scallop Gratin with Morels & Green Asparagus
Drogo
4 - 6
10 minutes
40 minutes
This elegant scallop gratin with morels and green asparagus gives the classic French dish a seasonal spring twist. Tender scallops are paired with earthy morel mushrooms and fresh asparagus, then covered with a creamy béchamel sauce and finished with crisp panko breadcrumbs.
Traditionally, scallops gratin may be prepared with vegetables such as leeks and button mushrooms. Here, the combination of morels and green asparagus creates a more refined version, with the delicate sweetness of the scallops balanced by earthy mushrooms and fresh seasonal vegetables.
Presented and baked in individual scallop shells, this scallop gratin makes an impressive starter for a dinner party or special occasion. Serve straight from the oven with a simple salad alongside.
Ingredients
Scallop Gratin with Morels & Green Asparagus
- 6 scallop shells
- 18 scallops
- 250g morel mushrooms chopped
- 250g green asparagus, peeled & chopped
- 1 shallot
- 90g butter
- 50cl milk
- 50g flour
- 1 pinch of nutmeg
- Panko breadcrumbs
- Salt & pepper
Directions
Method
Step 1, Clean the scallops thoroughly, then rinse and drain them on kitchen paper to remove excess moisture before cooking.
Step 2, Bring a pan of salted water to the boil, add the green asparagus and cook for 4 minutes. Once cooked, keep some of the asparagus cooking water aside for the scallops.
Step 3, Meanwhile, add the shallot and chopped morels to a frying pan with 20g of the butter and cook for approximately 3 minutes.
Step 4, Remove the shallot and morels from the pan and set aside. Add another 20g of butter, followed by the scallops, and fry for approximately 2 minutes. Add 4 tablespoons of the reserved asparagus cooking water and allow it to evaporate for around 1 minute, then turn off the heat.
Step 5, Preheat the oven to 210°C.
Step 6, Melt the remaining 50g of butter in a saucepan, add the flour and stir with a wooden spoon. Gradually pour in the cold milk, then season with salt, pepper and a pinch of nutmeg. Heat while stirring constantly until the mixture develops into a thick béchamel sauce.
Step 7, Divide the asparagus, morels and scallops between the 6 scallop shells. Cover each portion with béchamel sauce and sprinkle with panko breadcrumbs. Bake the scallop gratin for 15 minutes and serve immediately, straight from the oven.
