Lemon Prawn Gratin Recipes

LEMON PRAWN GRATIN

Steps:

• Preheat the oven to 200C/180C Fan/Gas 6.
• Fry the bacon in a hot frying pan until crisp. Set aside.
• Keeping the tails on, remove and discard the black digestive tract from the prawns. Butterfly them by making an incision down the back of the prawns without cutting through to enable you to open them out.
• Combine the butter, garlic, chilli, a tablespoon of chopped parsley, lemon juice and Tabasco sauce. Season with salt.
• Divide the spinach among four individual gratin dishes and spoon over the cooked bacon.
• Divide the prawns among the gratin dishes and spread the flavoured butter over them.
• Mix the breadcrumbs, lemon zest, remaining parsley and Parmesan together in a bowl and sprinkle the mixture over the prawns.
• Bake for 6-8 minutes, or until the prawns turn pink and the breadcrumbs are golden-brown. Serve with lemon slices.

LEMONY POTATO GRATIN

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the lemon zest, thyme, nutmeg, cream, stock and plenty of seasoning into a large saucepan and bring to a simmer. Add the potatoes, stir well, and cook gently for 8 mins until beginning to soften, stirring every so often so they don't stick.
• Grease a medium casserole dish using a little of the butter. Spoon the potatoes and creamy liquid into the dish and dot the remaining butter over the surface. Cover with foil and bake for 30 mins. Remove the foil and return to the oven for a further 30-40 mins until the potatoes are soft and the surface is golden. Leave to rest and cool for 15 mins before serving.

SCALLOP GRATIN

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.