Creamy scallops au gratin

Servings: 4

Preparation: 10 minutes

Cooking: 8 to 10 minutes

Ingredients

• 12 U10 scallops
• 60 ml (4 tbsp) fat of your choice (butter, oil or Mycryo cocoa butter)
• 1 onion, minced
• 2 cloves garlic, minced
• 1 pinch saffron
• 125 ml (½ cup) white wine
• 2 sprigs thyme, leaves removed
• 1 lemon, juice
• 5 ml (1 tsp) smoked paprika
• 250 ml (1 cup) homemade béchamel sauce
• Salt and pepper to taste

Preparation

1. Preheat the oven, with the rack in the center on broil.
2. Salt and pepper the scallops.
3. In a very hot pan, sear the scallops coated in Mycryo butter or in the fat of your choice, for 45 seconds on each side. Remove and set aside.
4. In the same pan, brown the onion for 2 minutes.
5. Add the garlic, saffron, white wine and reduce by half.
6. Add the thyme, lemon, paprika, béchamel sauce and mix. Check the seasoning.
7. In small individual dishes, distribute the scallops, on top the prepared cream and brown in the oven for 5 minutes.