JULIA CHILD'S SCALLOPS GRATINEED
Julia Child's scallops gratineed is an elegant dish of gratineed scallops with shallots, white wine and broiled Gruyere cheese.
Provided by Samantha Ferraro
Categories Appetizer Main Course
Time 25m
Number Of Ingredients 11
Steps:
- In a skillet, saute shallots in olive oil and 1 tablespoon butter until they begin to be translucent but not browned. Add garlic and cook for another minute. Set aside.
- Dry scallops with a paper towel and slice them in half,horizontally. Season scallops with salt and pepper and lightly dust in flour,removing any excess.
- In another skillet (or you can use the same one after removing sauteed shallots), drizzle a bit more oil and 1 tablespoon butter. Sear scallops for 1-2 minutes per side until golden brown.
- Pour wine into the same skillet with the scallops and add thyme, bay leaf and shallot mixture and continue cooking until wine is reduced,for another 2-3 minutes.
- Divide scallops into shallow ovenproof dishes and spoon sauce over. I like using a shallow ramekins that would normally be used for creme brulee, but work perfectly for this. Top with Gruyere cheese and doteach ramekin with butter.
- Right before serving, place ramekins under the broiler for about 2 minutes or until cheese is just melted and serve.
Nutrition Facts : Calories 192 kcal, Carbohydrate 9 g, Protein 6 g, Fat 11 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 37 mg, Sodium 151 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 4 g, ServingSize 1 serving
SEARED SEA SCALLOPS WITH LINGUINI IN A HERB AND WINE SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 2 servings
Number Of Ingredients 21
Steps:
- Place a large pot of water over high heat and bring up to a boil for the pasta. Once at a boil add some salt and cook pasta to package directions. Hold off on starting the scallops until you drop your pasta.
- Remove the mussel from the scallops then with a paper towel pat them dry and season them with salt and pepper.
- Preheat a large skillet over medium high heat. Add 1 tablespoon of extra-virgin olive oil, about 1 turn around the pan and 2 tablespoons of the butter. When butter melts into oil, add scallops. Brown scallops 2 minutes on each side, then remove from pan and cover loosely with foil to keep warm.
- Add an additional drizzle of olive oil to the skillet and add the garlic, shallots, crushed red pepper flakes, thyme, a little salt and pepper. Reduce heat a little and saute garlic and shallots 1 to 2 minutes, stirring constantly. Add wine to the pan and free up any pan drippings. Reduce wine 1 minute, then add seafood stock. Continue to cook for about 1 minute. Add the basil, parsley, lemon zest and juice and the remaining 1 tablespoon of butter, shake and stir the mixture until the butter has melted. Add the cooked linguini and cook for about 30 seconds, just to combine and let the pasta soak up the sauce.
- Divide the pasta between 2 serving plates and top with reserved scallops.
- For the side salad, in a bowl combine the arugula and tomatoes, drizzle with a little extra-virgin olive oil, a splash of balsamic vinegar, and season with salt and pepper. Toss to coat and serve.
- And for dessert, rinse strawberries and arrange on a plate. Serve with a glass of Champagne.
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
More about "scallops gratineed with wine garlic and herbs food"
SCALLOPS WITH WINE, GARLIC, AND FRESH HERBS FOR FESTIVE …
From theheritagecook.com
Servings 6Estimated Reading Time 7 mins
PAN FRIED SCALLOPS WITH WHITE WINE GARLIC SAUCE
From simply-delicious-food.com
4.5/5 (40)Total Time 20 minsCategory DinnerPublished Feb 8, 2022
SCALLOPS GRATINEE (WITH WINE, GARLIC, AND HERBS) | JC100 …
From bsinthekitchen.com
Estimated Reading Time 2 mins
QUICK AND EASY SEARED SCALLOPS WITH HERBS - THE SPRUCE …
From thespruceeats.com
PAN SEARED SCALLOPS WITH WHITE WINE SAUCE
From thebewitchinkitchen.com
GRILLED LEMON GARLIC SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
BEST GRILLED SCALLOPS RECIPE - HOW TO GRILL SCALLOPS
From delish.com
COQUILLES ST-JACQUES (GRATINéED SCALLOPS) | SAVEUR
From saveur.com
GARLIC BUTTER HERB SCALLOPS | THE RECIPE CRITIC
From therecipecritic.com
PIN ON I CAN COOK THAT CREATIONS - PINTEREST
From pinterest.ca
SCALLOP PASTA WITH GARLIC AND WHITE WINE - CAROLINE'S COOKING
From carolinescooking.com
SCALLOPS GRATINEE (WITH WINE, GARLIC, AND HERBS) - PINTEREST
From pinterest.com
SCALLOPS GRATINEE (WITH WINE, GARLIC, AND HERBS) - PINTEREST
From pinterest.com
GRILLED SCALLOPS (WITH HERBY WHITE WINE SAUCE) - FIT FOODIE FINDS
From fitfoodiefinds.com
SEARED SCALLOPS WITH WHITE WINE GARLIC AND HERB SAUCE
From foodlifelovebyrachel.com
GRATINéED SCALLOPS WITH WINE, GARLIC, AND FRESH HERBS - FOOD FAM …
From foodfam.co
SCALLOPS GRATINEED WITH WINE GARLIC AND HERBS | I CAN COOK THAT
From icancookthat.org
FRENCH DECADENCE: SCALLOPS GRATINéED WITH WINE, GARLIC AND HERBS
From thekitchenbitch.wordpress.com
SCALLOPS GRATINéED WITH WINE, GARLIC, AND HERBS (COQUILLES ST.
From eatyourbooks.com
RECIPE: SCALLOPS WITH GARLIC AND HERBS — CHRISTINE HA
From theblindcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love