Gratin Of Scallops With Porcini And Chives Recipes

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

JULIA CHILD'S SCALLOPS GRATINEED



Julia Child's Scallops Gratineed image

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

Olive oil for drizzling
1 large shallot (diced)
1 garlic clove (finely chopped)
6 large scallops
Salt and pepper (to taste)
1/4 cup flour
3 tablespoons unsalted butter (divided)
2/3 cup white wine (preferably dry, such as Pinot Gris)
1 bay leaf
2-3 sprigs of thyme (leaves removed and chopped)
1/4 cup shredded Gruyere cheese (or other Swiss cheese)

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

BAY SCALLOP GRATIN



Bay Scallop Gratin image

Provided by Ina Garten

Categories     main-dish

Time 44m

Yield 6 servings

Number Of Ingredients 14

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

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



Scallops Au Gratin image

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

3 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
1/4 cup white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds bay scallops
1/2 cup chopped onion
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 teaspoon dried tarragon
1-1/4 cups shredded Asiago cheese
TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

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.

SCALLOP GRATIN



Scallop Gratin image

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

2 tablespoons melted butter, or as needed, divided
¼ cup creme fraiche
¼ cup white wine
1 teaspoon lemon zest
1 pinch cayenne pepper, or to taste
1 pinch kosher salt, or to taste
8 dry-pack sea scallops
2 tablespoons chopped fresh tarragon
2 tablespoons finely grated Parmesan cheese

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

GRATIN OF SCALLOPS WITH PORCINI AND CHIVES



Gratin of Scallops with Porcini and Chives image

Categories     Mushroom     Shellfish     Broil     Sauté     Quick & Easy     Casserole/Gratin     Scallop     Brandy     Winter     Chive     Bon Appétit

Yield 4 Appetizer servings

Number Of Ingredients 8

1 ounce dried porcini mushrooms
1 cup hot water
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup brandy
12 large sea scallops, halved horizontally
3 tablespoons chopped fresh chives
1/4 cup fresh white breadcrumbs

Steps:

  • Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid.
  • Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sautée until scallops are almost cooked through, about 2 minutes. Season with salt and pepper.
  • Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.

More about "gratin of scallops with porcini and chives recipes"

EASY ITALIAN DIVER SCALLOPS AU GRATIN (CAPESANTE …
Aug 25, 2021 Pat the scallops completely dry using a kitchen towel or paper towel. Season and dress the scallops. Sprinkle each scallop with a little sea salt or kosher salt and fine Italian bread crumbs. Drizzle with extra virgin olive oil …
From bitingatthebits.com


MAKE-AHEAD SCALLOPS AU GRATIN - CONSTANTLY COOKING …
Mar 30, 2015 Method. Pat scallops dry with a paper towel and refrigerate until needed. Set a saucepan over medium heat, and melt 2 tablespoons of the butter in it. Add the flour, and cook, stirring constantly, for 2 minutes. Slowly add the …
From constantlycooking.com


CAPESANTE GRATINATE (SCALLOP GRATIN) RECIPE - GREAT …
Preheat an oven to 200°C/gas mark 6. 2. Place the scallops back in their cleaned shells. 3. Finely chop the onion and parsley. Place in a bowl and mix them together with the softened butter to form a paste. 4. Season each scallop with …
From greatitalianchefs.com


SCALLOP GRATIN (COQUILLES SAINT JACQUES) - COASTAL …
1lb Large Sea Scallops (10/20) 1lb Mixed Mushrooms (your choice) 1 Large Shallot, minced; Fresh Chives, miced (for garnish) 1 6.4oz can Porcini & White Truffle Cream + one can worth of water (or substitute 1 cup heavy cream and …
From coastalseafoods.com


BAKED SCALLOPS IN WHITE WINE CREAM SAUCE (SCALLOP GRATIN)
Sep 20, 2023 Add the remaining 3 tbsp of butter to the saucepan to melt over medium heat. Add the garlic; season with a pinch of salt and fresh cracked black pepper. Cook for 30 to 45 …
From sipandsanity.com


COQUILLE ST JACQUES (SCALLOP GRATIN) - CAROLINE'S COOKING
Jan 17, 2020 Preheat the broiler (grill). Once the wine is looking a little syrup-like, remove from the heat and add the cream. Stir to mix then pour the sauce over the scallops. Push the shallots down a little as needed. Mix together the …
From carolinescooking.com


SCALLOP GRATIN - DINNER, THEN DESSERT
Jul 22, 2019 Preheat oven to 450 degrees. Add the scallops to your baking dish. In a large bowl whisk together the cream cheese, white wine, lemon juice, lemon zest, salt, pepper, tarragon, Parmesan cheese and cayenne pepper (if using). …
From dinnerthendessert.com


PORCINI CHIVE SCALLOPS AU GRATIN | RECIPE | GOODEATS.AI
Succulent sea scallops are sautéed with porcini mushrooms, garlic, chives, and brandy, then broiled with a breadcrumb topping to create a gratifying au gratin dish perfect for a …
From goodeats.ai


CHEESY SCALLOP GRATIN - DELICIOUS. MAGAZINE
Jan 25, 2022 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 …
From deliciousmagazine.co.uk


GRATIN OF SCALLOPS WITH PORCINI AND CHIVES RECIPES
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
From tfrecipes.com


INA GARTEN SCALLOP GRATIN
How To Make Ina Garten Scallop Gratin. Set oven temperature to 425 degrees Fahrenheit. Spread out six 6-inch round gratin dishes on a baking pan. In a bowl with an electric mixer (or …
From inagarteneats.com


SCALLOPS AU GRATIN - ITALIAN RECIPES BY GIALLOZAFFERANO
To prepare scallops au gratin, start by making the breadcrumb coating: remove the crust from bread (which you can then use to make croûtons); dice the soft part into small pieces 1. Place in a mixer, add the oil 2, salt and pepper to taste 3. …
From giallozafferano.com


SCALLOP AU GRATIN - KILTED CHEF
Instructions. Preheat oven to broil. Toss the scallops in the breadcrumbs. Place the scallops in the dish, toss with the herbs and add salt and pepper. Top with the grated parmesan cheese. …
From kiltedchef.ca


GRATIN OF SCALLOPS WITH PORCINI AND CHIVES RECIPE - YUMMLY
Gratin Of Scallops With Porcini And Chives With Dried Porcini Mushrooms, Hot Water, Olive Oil, Large Garlic Clove, Brandy, Sea Scallops, Chopped Fresh Chives, Breadcrumbs
From yummly.co.uk


INA'S BAKED SCALLOPS GRATIN RECIPE WITH WHITE WINE
Oct 3, 2021 Pat the scallops dry and place scallops in a shallow baking dish in a single layer. Spoon the garlic butter evenly over the top of the scallops. Carefully pour the wine into the baking dish. Place on baking sheet. Bake for 12 to 16 …
From ohthatsgood.com


Related Search