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
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
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.
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
GRATIN OF SCALLOPS WITH PORCINI AND CHIVES
Categories Mushroom Shellfish Broil Sauté Quick & Easy Casserole/Gratin Scallop Brandy Winter Chive Bon Appétit
Yield 4 Appetizer servings
Number Of Ingredients 8
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.
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