SCALLOP GRATIN WITH SCALLIONS

facebook share image   twitter share image   pinterest share image   E-Mail share image



Scallop Gratin with Scallions image

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

2 tablespoons unsalted butter, at room temperature
3/4 cup coarse bread crumbs, preferably panko, toasted
3/4 cup thick grated Gruyere
1/2 cup fresh grated Parmesan
1 tablespoon fresh thyme leaves, chopped
1/4 teaspoon kosher salt
1 teaspoon black pepper
Scallops:
2 tablespoons canola oil
16 medium dry diver sea scallops, each halved down the middle
Kosher salt and black pepper
2 shallots, minced
2 garlic cloves, minced
1/2 pound small white button mushrooms, thinly sliced
1/4 cup dry vermouth, preferably Noilly Prat
1 cup heavy cream
Juice of 1/2 lemon, plus 1 additional lemon for optional garnish
3 scallions (white part only), thinly sliced

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.

Milo 16
[email protected]

This dish is perfect for a special occasion. It's elegant and delicious.


Chanchal Barmon
[email protected]

I've made this dish several times and it always turns out great. It's a great way to impress your guests.


Baashi Cusmaan
[email protected]

This dish is a bit pricey, but it's worth it. The scallops are top-quality and the gratin is made with the finest ingredients.


Julfikar Miya
[email protected]

I'm not a huge fan of scallops, but I loved this dish. The gratin was so good that it made me forget all about the scallops.


Shankar Yadav
[email protected]

This dish is easy to make and it's so impressive. I love that it can be made ahead of time, so it's perfect for busy weeknights.


Md Romig
[email protected]

I made this dish for a dinner party and it was a huge hit! Everyone loved it. The scallops were so tender and the gratin was the perfect accompaniment.


goutam das sowrob
[email protected]

This dish was absolutely delicious! The scallops were cooked perfectly and the gratin was creamy and flavorful. I will definitely be making this again.