Cheesy French Baked Scallops
Servings: 12 pcs
Cost: €40 - €50
Equipment
- 1 Sharp knife
- Paper towels
- 1 Baking tray
- 1 Aluminium foil
- 1 Pan
Ingredients
- 12 pcs Scallops
- 1 pcs Medium-big carrots Diced
- 6 pcs Champignon Diced
- ½ pcs Onion Diced
- 2 cloves Garlic Minced
- 50 gr Unsalted Butter
- 50 gr Flour
- 200 ml Heavy cooking cream
- 150 ml Milk Use full cream milk for extra creaminess
- 1 tbsp Onion powder or any bouillon Mine is already salty, so I don't need to add salt anymore
- 1 tsp White pepper
- 100 gr Mozarella cheese or any quick melt cheese
- 50 gr Panko bread crumbs
Garnish
- 1 tbs Parsley chopped
- 2 pcs Lemon
Instructions
Preparing the scallops
- Place the scallops in a colander and rinse them under cold running water to remove any sand, grit, or debris.
- After rinsing, pat the scallops dry thoroughly with paper towels. Dry scallops will cook better, especially when searing, as they will form a nice golden crust.
Cooking time!
- Preheat the oven on 200℃
- In a pan, melt the butter and pour in carrots & champignon, stir until half cooked and then add garlic and onion. Cook until the onion is translucent.
- Add in flour and stir until well-combined
- Pour in milk & heavy cream. Let it simmer until the mixture is thicken and season with pepper and onion powder/bouillon. Still until all combined.
- Place the scallops on a baking tray covered with aluminum foil.
- Scoop the creamy mixture over the cleaned and pat dried scallops and then sprinkle with cheese & breadcrumbs.
- Bake in the pre-heated oven for 15 minutes or until the surface turns golden brown.