Appetizer of scallops in shells under a cheese crust
6 servings
50 minutes
Scallop appetizer in shells under a cheesy crust is an exquisite dish of French cuisine that combines the tenderness of sea scallops with the rich flavor of creamy sauce, white wine, and spicy cognac. Scallops sautéed with spices absorb the aroma of the sauce, while the crispy crust of Gruyère cheese and breadcrumbs adds textural depth. This dish harks back to classic French traditions of using shells as natural forms for serving seafood. It is perfect for festive dinners and romantic evenings, evoking memories of cozy bistros by the coast. Served hot with a light accent of fresh lemon juice that highlights the marine flavor notes, this appetizer surprises with its balance of textures and flavors, creating a unique gastronomic experience.
1
In a bowl, mix flour, salt, curry, and cayenne pepper. Add the scallops and mix well.
- Wheat flour: 0.3 glass
- Salt: 0.8 teaspoon
- Curry powder: 0.5 teaspoon
- Cayenne pepper: 0.1 teaspoon
- Sea scallops: 750 g
2
Melt 4 tablespoons of butter in a large skillet over medium heat. Add the scallops and sauté until golden brown for about 4 minutes, flipping once.
- Butter: 6 tablespoons
- Sea scallops: 750 g
3
Pour in the wine and cook for a while, stirring. Then slightly reduce the heat and let the sauce reduce by half. Remove from heat and add the brandy.
- Dry white wine: 0.6 glass
- Cognac (brandy): 2 tablespoons
4
Preheat the grill in the oven.
5
Arrange the scallops in their shells and place them in a mold.
6
Mix the breadcrumbs, remaining softened butter, and Gruyère. Place on top of the scallops. Put under the grill and let brown. Drizzle with lemon juice and serve immediately.
- Crushed breadcrumbs: 3 tablespoons
- Butter: 6 tablespoons
- Grated Gruyere cheese: 40 g
- Lemon juice: 1 tablespoon
