Gratin recipe for crayfish tails and scallops
Melt a piece of butter in a pan to fry the finely chopped shallot.
Ingredients · Servings 4
- 200g of natural crayfish tails
- 300g of thawed scallops
- 15cl of lobster bisque
- -15cl of thick fresh cream
- 1 shallot
- freshly ground pepper
- butter
- 2 tablespoons of Cognac
Method · 25 min
- Melt a piece of butter in a pan to fry the finely chopped shallot.
- Next add the scallops and finally the crayfish tails, sauté for 2 minutes then pour over the Cognac and strike a match to flambé.
- Divide the mixture into each of the 4 casserole dishes.
- Mix the cream and bisque in a saucepan and bring to a boil.
- Season well with pepper and then pour the sauce into the casseroles.
- Place under the oven grill for 3 minutes to brown.
- Serve piping hot.
Next add the scallops and finally the crayfish tails, sauté for 2 minutes then pour over the Cognac and strike a match to flambé.
Divide the mixture into each of the 4 casserole dishes.
Mix the cream and bisque in a saucepan and bring to a boil.
Season well with pepper and then pour the sauce into the casseroles.
Place under the oven grill for 3 minutes to brown.
Serve piping hot.
