Scallop Gratin with Morels & Green Asparagus
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Feeds 4 - 6 people 
Prep time 10m
Cook time 40m
Description
Give scallops gratin an upgrade with the finest Spring vegetables. This dish is normally served in France as an entrance, with leek and button mushrooms, but we gave it a twist with morel mushrooms and green asparagus. It makes for a cosy dish, and is best served with a salad.
- 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
- Clean the scallops, rinse and drain on a paper towel.
- Add green asparagus to a boiling pot of salted water and cook for 4 minutes.
- In the meantime, fry shallot and morels in a pan with 20g of butter for about 3 minutes.
- Remove the shallot and morels from the pan, add 20g of butter, and fry scallops for about 2 minutes. Add 4 tablespoons of the asparagus’ cooking water, let evaporate for about 1 minute then turn off the heat.
- Preheat the oven at 210 °C.
- Melt 50g of the butter in a saucepan, add the flour and stir with a wooden spoon. Pour in the cold milk and season with salt, pepper and nutmeg. Heat, stirring constantly, until you have a thick bechamel sauce.
- Divide the vegetables and scallops between the 6 shells, cover with bechamel sauce and sprinkle with breadcrumbs. Place in the oven for 15 minutes and serve straight from the oven.
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