Scallops Au Gratin Microwave Recipe 55

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 (MICROWAVE) RECIPE - (5/5)

Steps:

• To microwave scallops: spread scallops in single layer in 8 X 8 dish. Cover with vented plastic wrap. Microwave at High for 2 minutes (or less). Stir to rearrange, microwave another 1min. 45 sec. or until scallops are opaque. (milky) Let stand 1 minute. Test for doneness by cutting a scallop. Inside texture should be flaky. Basic white sauce: In 1 qt glass measure, place butter, flour and salt. Microwave on High 2 minutes using wisk to stir after 1 minute. Gradually stir in milk. Microwave on High 3 - 4 minutes, wisking every minute until thick and bubbly. For thicker sauce , use 3 T flour instead of 2. Makes 1 Cup. Add 2 cups (8 oz.) shredded sharp cheddar cheese and a dash of cayenne pepper to White sauce. Stir to melt cheese after microwaving. Combine scallops and white (with cheese) sauce, spoon into 4 ramekins or scallop shells.(or 8 X 8 glass pan) In 1 cup measure, melt butter at high 15 to 45 seconds. Stir in bread crumbs. Sprinkle over scallops; top with parmesan cheese. Microwave 1 ½ to 2 ½ minutes, rotating once, until heated.

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.

SCALLOPS AU GRATIN

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.