Coquilles Saint Jacques (Scallops au gratin - fabulous starter!)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Melt butter in a medium saucepan over medium heat.

Cook eschalots and mushrooms for 5 minutes until mushrooms are soft.

Stir in flour for 30 seconds.

Add milk and cream, stir until incorporated, then stir in salt, pepper, and nutmeg.

Cook until it thickens and bubbles, then take off the stove.

Sprinkle scallops with salt, divide between small shallow gratin dishes in a single layer.

Cover with all the béchamel, then top with cheesy crust.

Put on a tray and bake for 20 minutes at 200°C (400°F) until the top is golden.

Rest for 2 minutes then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens