Creamy Truffle Scallop Gratin Recipe By Tasty

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

Ingredients

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

CREAMY TRUFFLE SCALLOP GRATIN RECIPE BY TASTY

Creamy Truffle Scallop Gratin Recipe by Tasty image

Here's what you need: king scallops, white wine, pepper, butter, plain flour, single cream, breadcrumb, dried parsley, salt, truffle oil, minced truffle

Provided by Amy Harriott-Gregory

Categories Appetizers

Yield 4 servings

Number Of Ingredients 11

Ingredients

12 king scallops
½ cup white wine
1 teaspoon pepper
1 tablespoon butter
1 tablespoon plain flour
½ cup single cream
¼ cup breadcrumb
1 teaspoon dried parsley
½ teaspoon salt
1 tablespoon truffle oil
minced truffle

Steps:

Gently poach the scallops in the white wine and peppercorns for 1 minute. Remove from the pan.
Melt the butter, when bubbling, stir in the flour, cook for 1 min.
Whisk in the wine from poaching the scallops. Cook until thick and smooth. Taste and season with salt and pepper.
Mix the breadcrumbs with parsley and truffle oil
When ready to serve, heat the white wine cream sauce, dollop a tablespoon over 3 scallops per person, sprinkle with the breadcrumbs and grill for a couple of minutes until golden.
Enjoy!

Nutrition Facts : Calories 255 calories, Carbohydrate 17 grams, Fat 13 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram

TRUFFLED CAULIFLOWER GRATIN

Truffled Cauliflower Gratin image

In this otherwise humble gratin, we're going to use another, much more delicious delivery system of truffles: truffle pecorino cheese. For less than $10 worth of cheese, I think you can get a nicer, truer truffle flavor. By the way, if you know they actually make this cheese with synthetic truffle oil, please keep it to yourself, and don't spoil it for me.

Provided by Chef John

Categories Side Dish Vegetables Cauliflower

Time 1h

Yield 8

Number Of Ingredients 12

Ingredients

7 tablespoons butter, divided
½ cup all-purpose flour
3 cups milk
5 ounces truffled pecorino cheese, grated, or more to taste
1 teaspoon salt, or to taste
1 pinch cayenne pepper, or more to taste
1 pinch ground nutmeg
1 large head cauliflower, cored and separated into florets
2 tablespoons bread crumbs
2 tablespoons finely grated Parmigiano-Reggiano cheese, or more to taste
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh chives, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C). Butter a 9x13-inch baking dish with 1 tablespoon butter.
Melt butter in a saucepan over medium heat. Whisk flour into butter; cook and stir until raw flour taste cooks off, 2 to 3 minutes.
Gradually whisk milk into flour mixture. Increase heat to medium-high; cook and stir until mixture thickens and comes to a simmer, 5 to 10 minutes. Stir truffled pecorino cheese, salt, cayenne pepper, and nutmeg into milk mixture until cheese sauce is thick.
Bring a large pot of salted water to a boil; add cauliflower and cook until slightly tender, about 6 minutes. Drain and transfer cauliflower to prepared baking dish. Spread cheese sauce evenly over cauliflower. Dust with bread crumbs, Parmigiano-Reggiano cheese; drizzle olive oil over the top and sprinkle with a pinch of cayenne pepper.
Bake in the preheated oven until browned and bubbling, about 30 minutes. Garnish with chopped fresh chives.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 17.2 g, Cholesterol 35.1 mg, Fat 21.9 g, Fiber 3 g, Protein 12.4 g, SaturatedFat 8.1 g, Sodium 462.8 mg, Sugar 7 g

BAKED BAY SCALLOPS WITH LEMON GARLIC CREAM

Baked Bay Scallops With Lemon Garlic Cream image

By Chef Alison Ladman and published in my local paper. I have not tried this yet, but it sounds good and easy and makes two servings.

Provided by duonyte

Categories Lunch/Snacks

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup panko breadcrumbs
1 tablespoon butter, melted
kosher salt
2 tablespoons finely grated parmesan cheese
2 tablespoons chopped fresh thyme
2 garlic cloves, minced
1 tablespoon lemon zest
ground black pepper
1/2 cup heavy cream
2 cups bay scallops, cleaned (about 16 ounces)

Steps:

In a small bowl, combine the panko, butter, a pinch of salt and the Parmesan. In another small bowl, combine the thyme, garlic, lemon zest, a large pinch of pepper and the cream.
Divide the bay scallops between two individual gratin dishes. Pour half the cream mixture over each dish, then sprinkle each evenly with the panko mix. At this point, the scallops can be wrapped and refrigerated for up to 24 hours or baked immediately. (Note: I think I'd wait to sprinkle on the panko mix until just before baking - I think it will get soggy otherwise),.
Preheat oven to 400 degrees. Place the gratin dishes on a baking sheet and bake for 8 to 10 minutes, or until cream is bubbling all over and the crumbs are browned.

Nutrition Facts : Calories 549.3, Fat 31.8, SaturatedFat 18.9, Cholesterol 155.7, Sodium 1237.9, Carbohydrate 30.6, Fiber 1.9, Sugar 1.9, Protein 34.5

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