BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
CREAMY SCALLOP GRATIN
Nici Wickes shares her mum's recipe for golden, creamy scallop gratin. Perfect as a sophisticated starter for your next dinner party
Provided by Nici Wickes
Categories Starter
Time 20m
Yield Serves 4
Number Of Ingredients 11
Steps:
- Gently poach the scallops in the white wine and peppercorns for 1-2 minutes only (they will get more cooking later on). Remove from the pan.
- In the pan, melt the butter, then stir in the flour until incorporated. Whisk in the cup of liquid made up from the cooking wine and cream. Cook until thickened and smooth. Make sure you cook the sauce until you no longer can taste the flour. Taste and season with salt and pepper.
- Mix the breadcrumbs with parsley and diced butter.
- When ready to serve, heat the wine sauce to hot, add scallops and mix. Divide between 4 shells, sprinkle with the breadcrumbs and grill quickly until golden.
Nutrition Facts : ServingSize Serves 4
SCALLOP GRATIN
As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
- Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
- Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 2.6 g, Cholesterol 122.5 mg, Fat 25.5 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 15.4 g, Sodium 605.1 mg, Sugar 1.4 g
PAN-FRIED SCALLOPS WITH CAULIFLOWER VANILLA PURéE
Vanilla pairs beautifully with the creamy mellow flavour of cauliflower and the sweetness of caramelised scallops
Provided by Maria Elia
Categories Dinner, Starter
Time 40m
Number Of Ingredients 10
Steps:
- Put the cauliflower, milk, vanilla pod and its seeds into a small saucepan with a pinch of salt. Cover and simmer for 10 mins until the cauliflower is tender. Drain the cauliflower, reserving the milk and discarding the vanilla pod. Whizz the cauliflower until smooth in a food processor, adding a knob of butter, seasoning and enough reserved milk to make a nice, smooth consistency. This can be made up to a day ahead, then reheated in a pan or microwave.
- Heat oven to 200C/180C fan/gas 6. Cover a baking tray with a sheet of baking paper, lay the pancetta on top and cook for 8-10 mins until crisp. Drain on kitchen paper, drizzle with maple syrup and set aside until serving. 3 Fry the porcini in half the olive oil in a hot pan for about 4 mins until starting to brown. Keep warm.
- Heat the remaining oil and butter in a frying pan and season the scallops. Fry the scallops for 1-1½ mins on each side over a high heat until caramelised. To assemble, spoon the purée onto plates, top with porcini, scallops and pancetta, then sprinkle with chives.
Nutrition Facts : Calories 354 calories, Fat 25 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.12 milligram of sodium
SCALLOPS AU GRATIN
Make and share this Scallops Au Gratin recipe from Food.com.
Provided by Just Cher
Categories Lunch/Snacks
Time 21m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat.
- Add flour and salad italian dressing, mix stirring well.
- Cook 1 minute, stirring constantly.
- Gradually stir in milk.
- Add mushrooms& lemon rind, cook stirring constantly until thickened and bubbly.
- Add scallops, cook stirring occasionally, 5-7 minutes.
- Remove from heat, add cheese, stirring until cheese melts.
- Top each english muffin half with tomato slice.
- Spoon 1/2 cup scallop mixture on top.
- Enjoy.
Nutrition Facts : Calories 424.9, Fat 21.6, SaturatedFat 12.7, Cholesterol 96, Sodium 613.9, Carbohydrate 24.9, Fiber 1.8, Sugar 2.6, Protein 32.6
SCALLOP GRATIN WITH SCALLIONS
Scallops with cheese? In this case, yes. My mother makes this as a holiday staple and I can still remember the first time I ate it as a kid. She ran out of the kitchen with the large scallop shells, sizzling, filled with this recipe. These are delicious, and the portion so small that it leaves you wanting more. Be warned: People may leave the table, shells in hand, and go somewhere and lick the crust of bread crumbs and leftover sauce from the shells in private. I also recommend some bread for sopping up the juices.
Provided by Alex Guarnaschelli
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat the broiler.
- Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper.
- Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
- Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat.
- Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately.
GRATIN OF SCALLOPS WITH PORCINI AND CHIVES
Categories Mushroom Shellfish Broil Sauté Quick & Easy Casserole/Gratin Scallop Brandy Winter Chive Bon Appétit
Yield 4 Appetizer servings
Number Of Ingredients 8
Steps:
- Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid.
- Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sautée until scallops are almost cooked through, about 2 minutes. Season with salt and pepper.
- Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.
SHRIMP AND SCALLOPS AU GRATIN
Mouth watering dish first tried at the San Francisco wharf. Serve over rice or with a loaf of french bread. Tip to preparation, have everything cut, chopped and measured ahead of time as it goes fast, but easy.
Provided by sshaul
Categories < 60 Mins
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Sauté onions and garlic in 1 T. butter over medium heat for 3 minutes. Salt to taste.
- Add scallops, shrimp, mushrooms, Accent, salt & pepper, & 3 T. butter, stirring to mix well. Be sure to salt and pepper to your tastes. My amounts may be to heavy for some.
- Start cream sauce by melting butter in medium sauce pan, mix in flour slowly; cook for 2 minutes.
- Add half-and-half slowly and stir constantly til very thick, set aside.
- Scallops and shrimp should be stirred occasionally and will be done by the time the cream sauce is done. Add sherry and grated sharp cheddar cheese to the scallops and shrimp and stir in, then add cream sauce and mix it well until cheese is melted.
- Pour into large casserole dish or individual serving dishes, sprinkle with cracker crumbs (opitional) and paprika; bake at 350°F for 15 minutes or til golden.
Nutrition Facts : Calories 705.7, Fat 60.5, SaturatedFat 37.5, Cholesterol 307.1, Sodium 2157.8, Carbohydrate 15.1, Fiber 0.7, Sugar 0.9, Protein 26
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