| Prep: 40 mins | Cook: 60 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 35g | 15g | 68g |
| sugars | fibre | protein | salt |
| 7g | 6g | 34g | 1.59g |
Why I Love French Scallop Gratin in Béchamel Sauce with Dauphine Potatoes and Walnut Green Salad
When the winter chill cuts through Montana, there are few dishes that offer as much comfort as my French inspired, Scallop Gratin in Béchamel Sauce with Dauphine Potatoes and Ualnut Green Salad. This indulgent feast takes me back to my days exploring the myriad flavors of world cuisine, shifting momentarily from my signature rancher’s favorites and Native American influences.
Behind this French Delight
This dish never fails to surprise me with its sophistication and elegance. The blend of tender, buttery scallops encased in a creamy béchamel sauce serves as a nod to the richness of French gastronomy. It is a recipe that proves sometimes, drifting off the beaten path can lead to the most delightful of discoveries.
Culinary Inspirations
Chef Julia Child, widely recognized for bringing French cuisine to the American public, inspired me to breathe life into this recipe. Her fearless approach to experimenting with foreign flavors and techniques is a testament to the ever-evolving world of gourmet cooking.
Pairing the Perfect Companions
The delicate scallop gratin is perfectly complemented by the rustic Dauphine potatoes and fresh walnut green salad. If you’re a fan of dishes such as Coquilles Saint-Jacques or Gratin Dauphinois, you’ll find this combination like a comforting return to an old friend. It’s a hearty meal on its own, but if you’re looking to plan an elaborate dinner, it pairs perfectly with a glass of crisp white Chardonnay and a beautiful loaf of artisan bread.
So, embrace the chill, stoke up the fire, gather around the family table, and let the Scallop Gratin in Béchamel Sauce with Dauphine Potatoes and Ualnut Green Salad transport you to a cozy French bistro – one plate at a time. Bon Appétit!
What You’ll Need
- For Scallop Gratin:
- 18 large sea scallops
- 2 tablespoons unsalted butter
- 1 garlic clove, minced
- 1 cup dry white wine
- Salt and black pepper to taste
- 3/4 cup grated Gruyère cheese
- 2 tablespoons bread crumbs
- 2 tablespoons chopped fresh parsley
- For Béchamel Sauce:
- 2 cups whole milk
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground white pepper
- 1/8 teaspoon ground nutmeg
- For Dauphine Potatoes:
- 6 large Russet potatoes, peeled
- 4 tablespoons unsalted butter, melted
- 3 eggs, beaten
- Salt to taste
- Freshly ground black pepper
- Vegetable oil for deep frying
- For Green Salad:
- 6 cups mixed salad greens
- 1 cup walnuts, chopped and toasted
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- Salt and black pepper to taste
Method
Step One
To start off, preheat your oven to 400°F (200°C).
Step Two
For the scallop gratin, melt the butter in a pan over medium heat. Add the minced garlic and sauté for a minute. Increase the heat to high, add the scallops, and sear on each side for about 1.5 minutes. Pour in the wine, and season with salt and pepper. Simmer for approximately 2 minutes, then remove from heat. Transfer the scallops to a baking dish, sprinkle with Gruyère cheese, bread crumbs, and parsley.
Step Three
You should next prepare the Béchamel sauce. To do this, melt butter in a saucepan over medium heat. Stir in flour until smooth. Gradually whisk in milk. Bring to a boil and cook, whisking constantly, until thickened. Season with salt, pepper, and nutmeg. Pour the béchamel sauce over the scallops in the baking dish.
Step Four
Bake in the preheated oven until cheese is melted and golden, about 10 minutes. While the scallops are in the oven, you can prepare the Dauphine Potatoes.
Step Five
For Dauphine Potatoes, boil the potatoes until they are soft. Drain them and mash until they are smooth. Add butter and beaten eggs, and season with salt and pepper.
Step Six
Heat vegetable oil in a deep fryer or large saucepan to 375°F (190°C). Using a spoon, scoop out some of the potato mixture and drop into the hot oil. Cook until golden and crispy. Drain on paper towels before serving.
Step Seven
Finally, for the green salad, combine salad greens and toasted walnuts in a large bowl. Drizzle with olive oil and sherry vinegar. Toss to combine. Season with salt and pepper.
Step Eight
Once all components are ready, serve the scallop gratin with dauphine potatoes on the side and the green salad as a refreshing and crunchy addition to your delicious meal.
