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Scallop and Leek au Gratin

Scallop and Leek au Gratin

Oxmoor House JANUARY 1994

  • Yield: 6 servings.


  • 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.

Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 15%
  • Fat: 3g
  • Saturated fat: 1.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 25g
  • Carbohydrate: 12.7g
  • Fiber: 0.0g
  • Cholesterol: 44mg
  • Iron: 0.0mg
  • Sodium: 455mg
  • Calcium: 0.0mg

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Scallop and Leek au Gratin recipe