SCALLOPS AU GRATIN
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside. , In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted. , Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.
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.
SCALLOPS AU GRATIN (MICROWAVE) RECIPE - (5/5)
Provided by Nalli
Number Of Ingredients 10
Steps:
- To microwave scallops: spread scallops in single layer in 8 X 8 dish. Cover with vented plastic wrap. Microwave at High for 2 minutes (or less). Stir to rearrange, microwave another 1min. 45 sec. or until scallops are opaque. (milky) Let stand 1 minute. Test for doneness by cutting a scallop. Inside texture should be flaky. Basic white sauce: In 1 qt glass measure, place butter, flour and salt. Microwave on High 2 minutes using wisk to stir after 1 minute. Gradually stir in milk. Microwave on High 3 - 4 minutes, wisking every minute until thick and bubbly. For thicker sauce , use 3 T flour instead of 2. Makes 1 Cup. Add 2 cups (8 oz.) shredded sharp cheddar cheese and a dash of cayenne pepper to White sauce. Stir to melt cheese after microwaving. Combine scallops and white (with cheese) sauce, spoon into 4 ramekins or scallop shells.(or 8 X 8 glass pan) In 1 cup measure, melt butter at high 15 to 45 seconds. Stir in bread crumbs. Sprinkle over scallops; top with parmesan cheese. Microwave 1 ½ to 2 ½ minutes, rotating once, until heated.
SCALLOP AND MUSHROOM GRATIN
This is a delicious recipe that I found in a Culinary Institute of America cookbook. It's quick and easy enough to qualify for 'after-work friendly', my favorite kinds of recipes!
Provided by Hey Jude
Categories Vegetable
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450°.
- Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.
- Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.
- Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.
- Serve at once.
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
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
SCALLOP AU GRATIN CASSEROLE
This dish is super super easy. I sorta put it together last night and it was a major hit for dinner, so I thought I would put it on here and see if other people liked it as well.
Provided by Criehaven Kid
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients together in a small casserole dish.
- Preheat over to 350.
- Cook for 25-30 minutes.
Nutrition Facts : Calories 533.5, Fat 14.4, SaturatedFat 5.2, Cholesterol 46.1, Sodium 2605.1, Carbohydrate 79.9, Fiber 6.9, Sugar 2.7, Protein 33.2
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- Remove any side muscle/coral from the scallops and ensure they are clean (you can either discard or cook separately for a snack!). Finely chop the shallot.
- Melt the butter in a small saucepan and add the shallot. Cook for a minute or two until softened.
- Add the wine to the shallot and bring to a simmer. Add the scallops and cover the pan. Cook around a minute on each side until the scallops become translucent. Remove the scallops and leave the pan uncovered to let the wine reduce down a minute.
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