Scallop and Leek au Gratin



6 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 182
Caloriesfromfat 15 %
Fat 3 g
Satfat 1.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 25 g
Carbohydrate 12.7 g
Fiber 0.0 g
Cholesterol 44 mg
Iron 0.0 mg
Sodium 455 mg
Calcium 0.0 mg


1 cup minced leeks without tops
1 1/2 cups clam juice
1 cup Chablis or other dry white wine
1 1/2 pounds bay scallops
1/4 cup all-purpose flour
1/2 cup evaporated skimmed milk
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese, divided
2 teaspoons lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon salt
1/4 teaspoon ground white pepper
Vegetable cooking spray


Bring first 3 ingredients to a boil in a large saucepan over medium heat. Reduce heat, and add scallops; simmer 1 minute or until scallops are opaque and slightly firm. Strain scallop mixture, reserving liquid; set scallops and leeks aside. Return liquid to saucepan. Bring to a boil; cook, uncovered, 20 minutes or until liquid is reduced to 1 1/4 cups.

Combine flour and milk in a small heavy saucepan; stir until smooth. Cook over medium heat, stirring constantly, until thickened. Gradually add reduced liquid, stirring constantly. Cook, stirring constantly, until thickened. Add 1/4 cup cheese and next 4 ingredients; stir until cheese melts.

Combine scallop mixture and 3/4 cup cheese sauce; stir well. Spoon scallop mixture evenly into 6 individual gratin dishes coated with cooking spray. Spoon remaining 1 cup cheese sauce evenly over scallop mixture. Sprinkle evenly with remaining 1/4 cup cheese. Bake at 375° for 15 minutes or until bubbly.

Light and Luscious,

Oxmoor House

January 1994
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