Scallops à la Bretonne

Ingredients

• 500g Large Sea Scallops, side muscles removed
• 2 Leeks, white and pale green parts finely sliced
• 2 Shallots, finely chopped
• 2 Garlic Cloves, finely chopped
• 30g Unsalted Butter
• 1 tablespoon Olive Oil
• 100ml Dry White Wine
• 150ml Double Cream
• 1 teaspoon Dijon Mustard
• 1 teaspoon Lemon Juice
• 50g Fresh Breadcrumbs
• 25g Gruyère, finely grated
• 2 tablespoons Fresh Parsley, finely chopped
• 1 tablespoon Fresh Chives, finely chopped
• Sea Salt, to taste
• Black Pepper, to taste
• Lemon Wedges, for serving

Instructions

1. Preheat the oven grill to high and lightly butter four shallow ovenproof dishes or scallop shells.
2. Pat the scallops thoroughly dry with kitchen paper and season lightly with salt and black pepper.
3. Heat the olive oil in a large frying pan over high heat and sear the scallops for about 1 minute on each side until lightly golden but not fully cooked through. Transfer to a plate.
4. Reduce the heat to medium and add 20g of the butter to the same pan.
5. Add the leeks and shallots and cook for 6–8 minutes until soft and sweet without allowing them to brown.
6. Add the garlic and cook for another minute.
7. Pour in the white wine and simmer for 2–3 minutes until reduced by roughly half.
8. Stir in the double cream and Dijon mustard and simmer gently for 2–3 minutes until the sauce has slightly thickened.
9. Add the lemon juice, half of the parsley, and the chives, then season to taste with salt and black pepper.
10. Divide the creamy leek mixture between the prepared dishes and arrange the scallops on top.
11. Mix the breadcrumbs with the Gruyère, remaining parsley, and remaining butter, rubbing everything together lightly with your fingertips.
12. Scatter the breadcrumb mixture evenly over the scallops.
13. Place under the hot grill for 3–4 minutes until the topping is crisp and golden and the scallops are just cooked through.
14. Serve immediately with lemon wedges.

instructions_source: editorial-classic