Scallop gratin


  • 350 grams of scallops
  • 1/2 cup white wine
  • 20 grams flour
  • 20 grams butter
  • 1 cup liquid made up with the white wine (reserved from cooking) and 150ml cream
  • salt and pepper, to taste
  • 2 slices of white bread
  • 10grams parsley


  1. Poach the scallops in the white wine for 1-2 minutes.
  2. In another pan, melt the butter, then stir in the flour until it fully dissolves.
  3. Slowly stir in the wine and 150ml of cream into the melted butter and add in salt and pepper to taste before adding back in the scallops.
  4. Place your slices of bread with parsley into a blender and blend.
  5. Place your scallop and sauce mixture into a ramekin or if you want to be fancy a scallop shell, top with breadcrumbs and grill until golden brown.