Creamy Truffle Scallop Gratin Recipe By Tasty

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SCALLOPS GRATIN



Scallops Gratin image

Scallops, to me, are the fillet of the sea. This recipe isn't too complicated, and you can even make it ahead of time. It's fancy enough for a dinner party, too! The panko topping has fresh herbs, garlic and then the scallops are baked in white wine. So incredibly good (Try substituting shrimp, if you wish.)

Provided by Debby - www.AFeastfortheEyes.net

Categories     main

Time 30m

Number Of Ingredients 15

6 tablespoons unsalted butter (room temperature)
6 large garlic cloves (minced)
2 medium shallots (minced)
2 ounces thinly sliced prosciutto di Parma (minced, optional (I didn't use))
2 tablespoons tarragon (freshly minced (optional, my preferred herb))
4 tablespoons fresh parsley (freshly minced, plus extra for garnish)
2 tablespoons lemon juice (freshly squeezed)
2 tablespoons white wine (may substitute Pernod)
2 teaspoons Kosher salt
1 teaspoon black pepper (freshly ground)
6 tablespoons good olive oil
1/2 cup panko crumbs (regular bread crumbs not recommended)
7 tablespoons dry white wine (or Pernod)
2 pounds fresh bay scallops
lemon (for garnish)

Steps:

  • Preheat the oven to 425°F. Place 6 (6-inch round) gratin dishes on a sheet pan.

Nutrition Facts : Calories 387 kcal, Carbohydrate 13 g, Protein 20 g, Fat 27 g, SaturatedFat 9 g, Cholesterol 66 mg, Sodium 1412 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CREAMY TRUFFLE SCALLOP GRATIN RECIPE BY TASTY



Creamy Truffle Scallop Gratin Recipe by Tasty image

Here's what you need: king scallops, white wine, pepper, butter, plain flour, single cream, breadcrumb, dried parsley, salt, truffle oil, minced truffle

Provided by Amy Harriott-Gregory

Categories     Appetizers

Yield 4 servings

Number Of Ingredients 11

12 king scallops
½ cup white wine
1 teaspoon pepper
1 tablespoon butter
1 tablespoon plain flour
½ cup single cream
¼ cup breadcrumb
1 teaspoon dried parsley
½ teaspoon salt
1 tablespoon truffle oil
minced truffle

Steps:

  • Gently poach the scallops in the white wine and peppercorns for 1 minute. Remove from the pan.
  • Melt the butter, when bubbling, stir in the flour, cook for 1 min.
  • Whisk in the wine from poaching the scallops. Cook until thick and smooth. Taste and season with salt and pepper.
  • Mix the breadcrumbs with parsley and truffle oil
  • When ready to serve, heat the white wine cream sauce, dollop a tablespoon over 3 scallops per person, sprinkle with the breadcrumbs and grill for a couple of minutes until golden.
  • Enjoy!

Nutrition Facts : Calories 255 calories, Carbohydrate 17 grams, Fat 13 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram

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