Scallops in the style of Brittany using a Cecotec
Mambo 7090, Mambo 8090, Mambo 8590, Mambo 9090, Mambo 9590, Mambo 10070, Mambo 10090, Mambo 12090, Mambo 12090 Habana, Mambo 11090, Mambo 11090 Habana, Mambo Touch, Mambo Touch Habana, Mambo 6090, Mambo CooKing
(5)
Preparation time
22 min
Total time
42 min
Servings
4
Calories / Serving
0 Cals
Difficulty
Easy
Transport your taste buds to the breezy shores of Brittany with this classic Scallops recipe. Tender scallops are bathed in a luscious white wine sauce, mingling with the savory depth of Gruyère cheese, aromatic shallots, and fresh parsley. Topped with golden breadcrumbs and baked to bubbly perfection, it's a simple yet elegant dish that captures the essence of French coastal cuisine. A delightful symphony of flavors awaits!
Ingredients
- 12 Scallops
- 100 g Grated gruyère
- 1 Shallot
- 20 g Fresh parsley
- 50 g Butter
- 1 g Shallot
- 100 g White wine
- 1 Pinch(es) Salt
- 1 Pinch(es) Pepper
- 50 g Breadcrumb
Steps
Preparation
- Preheat the oven at 180°C.
- Wash, and add 12 scallops in a bowl.
- Setaside the preparation content on a plate.
- Grate, and add 50 g of grated gruyère in the bowl.
- Setaside the preparation content on the plate.
- Chop, and add 1 shallot on a cutting board.
- Setaside the preparation content on the plate.
- Chop, and add 10 g of fresh parsley on the cutting board.
- Setaside the preparation content on the plate.
Scallops mixture
- Add 50 g of butter in the food processor bowl.
- Mix manual: 3:00min / 60°C / Speed 2.
- Add 1 g of shallot, 10 g of fresh parsley in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 100 g of white wine, 1 pinch(es) of salt, 1 pinch(es) of pepper in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 2.
- Add 50 g of breadcrumb, 50 g of grated gruyère in the food processor bowl.
- Mix manual: 10sec / 0°C / Speed 3.
- Fill the scallop shells with the mixture.
Cooking
- Place the filled scallop shells in an oven-safe dish.
- Cook in the oven during 15min.
- Bake for 15-20 minutes, or until golden brown.
- Serve Hot.
