Scallop Starter Gratin Food

SCALLOP GRATINS WITH GARLIC-LEMON BUTTER

Steps:

• Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend. Season to taste with salt and pepper. (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
• Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add breadcrumbs; sauté until crisp and golden, about 6 minutes. Transfer to plate.
• Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups. Divide scallops among prepared dishes. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish. Top with breadcrumbs, dividing equally. Dot breadcrumbs with remaining seasoned butter.
• Place scallop gratins on large baking sheet. Bake until scallops are cooked through, about 25 minutes. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.

SCALLOP STARTER GRATIN RECIPE

Steps:

• Put the milk, bay leaves, peppercorns and onion into a pan and heat gently, ensuring it doesn't boil, then set aside for 1 hour to infuse. Strain into a jug. Melt the butter in a different pan, stir in the flour, cook for about two minutes, then gradually whisk in the milk. Cook until the sauce has thickened. Now whisk in the cream and half the cheese.
• Heat the oven to 200C. Divide the seafood between 4 ovenproof dishes or one shallow dish. Pour over the sauce. Mix together the breadcrumbs and remaining cheese, and sprinkle over the top of seafood. Bake for 15 to 20 minutes until the top is a little golden and the cheese has melted.

BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )

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 6 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

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.

SCALLOP GRATIN

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.

SCALLOP AND PRAWN STARTER

Steps:

• make the dressing,whisk together the chopped cilli,garlic.parsley,lime zest and juice and olive oil,season to taste.
• cook the prawns and scallops in separate frying pans after heating them up first,when the prawns start turning pink add some of the dressing and stir together.
• when the scallops start going brown on one side turn them over then add some of the dressing and stir,cook until firm then serve the prawns and scallops together

SHRIMP AND SCALLOPS AU GRATIN

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.

SCALLOP GRATIN WITH SCALLIONS

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.

RECIPE FOR COQUILLES ST JACQUES EN GRATIN

Steps:

• Soften the butter and mix in the grated shallots in a saucepan at low temperature.
• Add the cream, white wine, salt and pepper to the mixture.
• Bring the mixture to a boil for 5 minutes while mixing.
• Add the gruyere to the sauce, and whisk in to let it melt.
• Place the scallops on the shells and add prepared sauce on top.
• Sprinkle some breadcrumbs and a small amount of parsley on top of the sauce and the scallops.
• Bake the scallops in the oven for 15 minutes at 200C (400F°) until it turns golden brown. (If scallops were frozen, cook for an additional 10 minutes.)
• Place on seashell plate and serve while warm.
• Bon appétit!

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.

SCALLOP STARTER GRATIN RECIPE

Steps:

• Put the milk, bay leaves, peppercorns and onion into a pan and heat gently, ensuring it doesn't boil, then set aside for 1 hour to infuse. Strain into a jug. Melt the butter in a different pan, stir in the flour, cook for about two minutes, then gradually whisk in the milk. Cook until the sauce has thickened. Now whisk in the cream and half the cheese.
• Heat the oven to 200C. Divide the seafood between 4 ovenproof dishes or one shallow dish. Pour over the sauce. Mix together the breadcrumbs and remaining cheese, and sprinkle over the top of seafood. Bake for 15 to 20 minutes until the top is a little golden and the cheese has melted.

GRATINATED SCALLOPS AND LOBSTER

Steps:

• Preheat the grill to a medium heat.
• Heat half of the butter in a pan over a medium heat. When the butter is foaming, add the chopped shallots and fry for 2-3 minutes, or until softened.
• Add the scallop roes and trimmings and the wine and bring to the boil. Reduce the heat until the mixture is simmering, then continue to simmer until the volume of liquid has reduced by half.
• Add the fish stock and return the mixture to the boil. Return the mixture to a simmer, and simmer for 1-2 minutes.
• Add the cream and mustard, stir well, and simmer for a further minute, or until the cream has warmed through.
• Strain the mixture into a clean pan (discard the solids), sprinkle over the chives, and season, to taste, with salt and freshly ground black pepper.
• Season the scallops, to taste, with salt and freshly ground black pepper.
• Heat a frying pan over a medium to high heat. When the pan is hot, add the remaining butter.
• When the butter is foaming, add the scallops, in batches if necessary, and fry for 15-20 seconds on each side, or until just cooked through. Remove from the pan and set aside.
• Mix together the julienned carrot and courgette. Place small piles of the julienned vegetables into the washed scallop shells.
• Layer the scallops and lobster meat alternately in each of the shells, arranging the shellfish layers in a fan shape. Spoon over the strained cream sauce.
• Mix the breadcrumbs and grated Gruyère together, then sprinkle the mixture generously over each scallop shell.
• Transfer the filled scallop shells to the preheated grill and grill for 2-3 minutes, or until the breadcrumbs are golden-brown and the cheese is bubbling. Serve immediately.

CHEESY SCALLOP GRATIN

Steps:

• Melt the butter in a small pan over a medium heat, then stir in the flour and a pinch of salt and pepper. Cook, stirring, until it smells toasty (3-4 minutes).
• Briskly stir/whisk in the milk, wine and cream until smooth, then cook, stirring, for another 3-4 minutes until thickened and the flour is cooked out (you can't feel any graininess in the sauce). Mix in the dijon mustard and chives, then set aside to cool for 5 minutes or so.
• Stir the scallops into the sauce, then divide evenly between the scallop shells or dishes, smoothing the surface.
• Mix the breadcrumbs, cheese and parsley, then sprinkle over the surface of the scallops. Arrange the shells on an oven tray, propped up with scrunched foil to keep them level and steady. Chill until ready to bake.
• When ready to bake, heat the oven to 190ºC fan/gas 7, then bake for 15 minutes until the sauce is bubbling and the top is golden brown. Serve.