Scallops D Aulon Recipes

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

Ingredients

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.

SEA SCALLOPS WITH SAUCE MEUNIERE

Sea Scallops With Sauce Meuniere image

Delectable pan-seared sea scallops, with a classic French browned butter and lemon sauce! Quick and easy recipe.

Provided by BecR2400

Categories European

Time 15m

Yield 3 serving(s)

Number Of Ingredients 9

Ingredients

1 lb sea scallops
6 tablespoons butter, divided
4 tablespoons chopped green onions
1 garlic clove, minced
3 tablespoons dry white wine
1/4 teaspoon salt
1 dash cayenne pepper
2 tablespoons snipped fresh parsley
1 fresh lemon, halved

Steps:

Rinse scallops in cold water; pat dry with paper towels.
In a large saute pan, heat 3 tablespoons butter on high heat until sizzling; add scallops.
Immediately reduce heat to medium, and cook scallops 2 to 3 minutes per side until lightly browned, turning once.
Melt the rest of the butter in with the scallops then add the chopped green onions and the garlic, tossing to coat and saute for 2 minutes.
Add the wine and cook for 1 minute more.
Remove from heat and season with salt and cayenne; sprinkle with the snipped parsley.
Serve hot with a generous squeeze of fresh lemon.

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