Fresh scallops in bechamel sauce

Name: Fresh scallops in bechamel sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Cuisine: French
Ingredients: 4 fresh, live scallops; 25 grams of dairy butter; (about) 200 ml of full fat milk; Some grated Swiss Gruyère cheese; Small handful of breadcrumbs or panko; White wine; 30 gram white flour; Grated nutmeg; Salt and pepper

Soft as butter fresh scallops in bechamel sauce with delicious Swiss gruyere cheese and breadcrumbs. Recipe for two people, ready in less than half an hour.

35 minutes

2 persons

Main course

Fresh scallops in bechamel sauce ingredients

Recipe fresh scallops in bechamel sauce

Made by Véronique

Published at 2016-04-19, this recipe is for 2 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2024-08-08

Let's get started

Preparation time

20 minutes

Time cooking

15 minutes

Total time

35 minutes

caution: the most important step for this recipe is to check if your scallops are fresh. You can check this by smelling them, fresh scallops should emit an odour that is slightly sweet.

Look at it to check that they are having a light cream colour, and have little surface moisture on them. The scallops should feel firm and relatively dry. Throw out scallops that are slimy, rubbery or off-colour. If you've checked the scallops, continue with the rest of this recipe.

Preparation – 20 minutes

Open up the scallops using a flexible, long knife. Start with the flat side and cut all the way to the back, while keeping your knife as flat as possible. Lift up the other side of the scallop.

You can use a spoon or simply your hands to get the scallop out from the other side. Get rid of everything except the white, thick muscle. Carefully clean out the scallop muscle, rinse off and pat dry using a clean kitchen towel.

Clean out the scallop shells, since we're going to present this dish in it.

Pre-heat your oven to a temperature of 210 degrees celsius, or 410 degrees fahrenheit. While your oven is heating up, prepare the bechamel sauce. Melt 25 grams of butter in a small saucepan on low heat. add 30 grams of flour and keep whisking until a thick roux has formed.

GENTLY pour in the milk, while stirring with the whisk. Add milk until the bechamel sauce is thick enough. By the way, you can check out our recipe for a classic bechamel sauce here.

Stir in a few pinches of grated nutmeg and turn off the heat. Heat up the small skillet on medium-high heat, add in a small knob of butter and wait for it to melt. Bake the scallops on each side for about 2 minutes, don't stir!

Pour in a little bit of white wine and let most of the moisture evaporate. Turn off the heat and transfer the scallops to a shell.

Finishing up the fresh scallops in bechamel sauce – 15 minutes

Grab the deep side of the scallop shell and place the prepared scallop in the middle. Gently pour in the bechamel sauce, add grated swiss gruyère cheese on top along with some breadcrumbs or panko.

Season with some salt and pepper, repeat for the other scallops. Place the scallops onto a pre-lined oven tray, and bake in the oven for 10 minutes. Serve immediately, enjoy!