Saffron Scallop Gratin Recipes

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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

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.

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

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

SCALLOP GRATIN WITH SCALLIONS



Scallop Gratin with Scallions image

Scallops with cheese? In this case, yes. My mother makes this as a holiday staple and I can still remember the first time I ate it as a kid. She ran out of the kitchen with the large scallop shells, sizzling, filled with this recipe. These are delicious, and the portion so small that it leaves you wanting more. Be warned: People may leave the table, shells in hand, and go somewhere and lick the crust of bread crumbs and leftover sauce from the shells in private. I also recommend some bread for sopping up the juices.

Provided by Alex Guarnaschelli

Yield 4 servings

Number Of Ingredients 18

2 tablespoons unsalted butter, at room temperature
3/4 cup coarse bread crumbs, preferably panko, toasted
3/4 cup thick grated Gruyere
1/2 cup fresh grated Parmesan
1 tablespoon fresh thyme leaves, chopped
1/4 teaspoon kosher salt
1 teaspoon black pepper
Scallops:
2 tablespoons canola oil
16 medium dry diver sea scallops, each halved down the middle
Kosher salt and black pepper
2 shallots, minced
2 garlic cloves, minced
1/2 pound small white button mushrooms, thinly sliced
1/4 cup dry vermouth, preferably Noilly Prat
1 cup heavy cream
Juice of 1/2 lemon, plus 1 additional lemon for optional garnish
3 scallions (white part only), thinly sliced

Steps:

  • Preheat the broiler.
  • Make the breadcrumb topping: In a bowl, combine the butter and bread crumbs. Use a rubber spatula to mix them until they form a paste. Stir in the Gruyere and Parmesan cheeses. Mix in the thyme, salt, and pepper.
  • Cook the scallops: Heat a large skillet over high heat and add the canola oil. Season the scallops with salt and pepper. When the oil begins to smoke lightly, add them to the pan. Cook for 30 to 45 seconds until the edges brown and then quickly remove them to a plate using tongs.
  • Cook the mushrooms: Add the shallots and garlic to the pan and season with salt and pepper. Cook over medium heat until translucent, 2 to 3 minutes. Add the mushrooms and cook until they soften and brown lightly, 2 to 3 minutes. Add the vermouth and simmer until virtually all the liquid has evaporated, 2 to 3 minutes. Add the heavy cream, stirring gently, and simmer until the mixture thickens, 5 to 7 minutes. Do not boil vigorously or the mixture risks separating. Taste for seasoning. Stir the scallops, lemon juice, and scallions. Remove the pan from the heat.
  • Broil the scallop: Transfer the sauce and scallops to a shallow ovenproof dish (or into clean scallop shells, if desired). Sprinkle the bread crumbs over the top and broil until browned, 1 to 2 minutes. The time may be slightly longer or shorter depending on how quickly the top browns. Watch carefully! Serve immediately.

SCALLOP OR TILAPIA GRATIN



Scallop or Tilapia Gratin image

This recipe originated as one from Barefoot Contessa, called Bay Scallop Gratin, however I made a few changes to her original ingredients and the cooking technique. I also make this with Bay Scallops, Sea Scallops or Tilapia - all with equal success. The original recipe used Pernod, however Sambucca is less expensive and is usually available in a "mini" at the liquor store. You can make individual dishes or use a larger casserole, depending on your audience, but I prefer the individual dishes because each person gets some nice juice in which to sop some crusty bread.

Provided by KK7707

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

6 tablespoons unsalted butter, room temperature
1 large garlic clove, minced
1 medium shallot, minced
4 tablespoons fresh parsley, minced
2 tablespoons fresh lemon juice
2 tablespoons sambuca romana
2 teaspoons kosher salt
1 teaspoon black pepper, freshly ground
4 tablespoons extra virgin olive oil
1 cup panko breadcrumbs, divided
6 tablespoons dry white wine
2 lbs sea scallops or 2 lbs tilapia fillets

Steps:

  • Make the compound butter:.
  • Place the butter in a medium size bowl (or in a small food processor) to use with an electric mixer. Add the garlic, shallot, parsley, lemon juice, Sambuca, salt and pepper and mix until combined. With the mixer on low speed, add the olive oil in a slow drizzle, mixing until well combined. It should have a mayonnaise-like consistency. Stir 1/2 cup of panko crumbs into the butter mixture and set aside.
  • If using scallops instead of tilapia, remove the small muscle from each scallop with a sharp knife.
  • Preheat oven to 425°F.
  • Using 6 individual heat-proof dishes or a 9 x 13 glass pan, place 1 Tbsp wine in each dish (or all 6 Tbsp in the single pan).
  • Pat the scallops or fish dry with a paper towel and divide among the dishes or spread out in the single dish.
  • Spoon the compound butter over the scallops or fish, using your fingers to spread it out somewhat. On fish fillets, spread butter over fillets, leaving about 1/2" around the edges.
  • Sprinkle the remaining panko crumbs over the scallops or fish, coating lightly.
  • Bake 10-12 minutes at 425 F, then turn oven to Broil and cook another 2-3 minutes, keeping an eye on the top to ensure it browns evenly. Rotate in oven if necessary.
  • Serve hot, while top is nicely crispy. Garnish with additional parsley and a squirt of lemon if desired.

Nutrition Facts : Calories 604.4, Fat 34, SaturatedFat 13.3, Cholesterol 120.8, Sodium 1442.3, Carbohydrate 27.3, Fiber 1.5, Sugar 2.1, Protein 42.3

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

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

SCALLOPS AU GRATIN



Scallops Au Gratin image

Make and share this Scallops Au Gratin recipe from Food.com.

Provided by Just Cher

Categories     Lunch/Snacks

Time 21m

Yield 6 serving(s)

Number Of Ingredients 10

1/4 cup butter
1/4 cup all-purpose flour
1 (5/8 ounce) package Italian salad dressing
1 1/2 cups milk
1 (8 ounce) package mushrooms (sliced)
2 teaspoons grated fresh lemon rind
1 1/2 lbs bay scallops, rinsed and drained
1 1/2 cups shredded cheddar cheese
3 English muffins, halved and toasted
6 slices tomatoes

Steps:

  • Melt butter in a large skillet over medium heat.
  • Add flour and salad italian dressing, mix stirring well.
  • Cook 1 minute, stirring constantly.
  • Gradually stir in milk.
  • Add mushrooms& lemon rind, cook stirring constantly until thickened and bubbly.
  • Add scallops, cook stirring occasionally, 5-7 minutes.
  • Remove from heat, add cheese, stirring until cheese melts.
  • Top each english muffin half with tomato slice.
  • Spoon 1/2 cup scallop mixture on top.
  • Enjoy.

Nutrition Facts : Calories 424.9, Fat 21.6, SaturatedFat 12.7, Cholesterol 96, Sodium 613.9, Carbohydrate 24.9, Fiber 1.8, Sugar 2.6, Protein 32.6

SAFFRON SCALLOPS WITH CAPELLINI



Saffron Scallops With Capellini image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 1/2 pounds bay scallops
2 tablespoons olive oil
1/4 teaspoon saffron
1 tablespoon fresh tarragon leaves
1 red or yellow pepper
2 shallots, minced
1 tablespoon vegetable oil
1/4 cup white wine
Coarse salt and freshly ground pepper to taste
1 pound capellini
1 tablespoon butter

Steps:

  • Place the scallops in a bowl and sprinkle with the olive oil, saffron and one-half tablespoon tarragon leaves. Mix thoroughly and set aside.
  • Preheat broiler. Slice the pepper into thin strips, discarding the seeds. Place the strips inside up on foil paper and broil until the skins are charred. Place in a closed paper bag for a few minutes, then remove the skins.
  • Place the pepper strips in a blender and puree. If you need to add liquid to obtain a puree, add some of the white wine. Meanwhile, put six quarts salted water on to boil for the capellini.
  • In a heavy skillet, soften the shallots in the vegetable oil. Sautethe scallops briefly (about two minutes) and remove them with a slotted spoon. Keep warm.
  • Add the white wine and the pepper puree to the pan. Reduce until the sauce has thickened. Season with salt and pepper to taste. Meanwhile, cook the capellini until al dente (about three minutes). Drain and place in a heated bowl. Add the butter and toss so that the strands do not stick together.
  • Return the scallops to the sauce, heat through and sprinkle with remaining tarragon. Place the mixture on top of the capellini and serve.

Nutrition Facts : @context http, Calories 704, UnsaturatedFat 11 grams, Carbohydrate 99 grams, Fat 16 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 4 grams, Sodium 905 milligrams, Sugar 5 grams, TransFat 0 grams

MOM'S SCALLOPED POTATO GRATIN



Mom's Scalloped Potato Gratin image

These scalloped potatoes were one of my favorite foods growing up, but then I went to culinary school and learned, according to classical methods, how it was "supposed" to be made--and that's how I've been making it ever since. But recently, for whatever reason, I went back and tried to recreate my mother's version and was reminded of why I loved hers in the first place.

Provided by Chef John

Time 1h40m

Yield 8

Number Of Ingredients 6

2 tablespoons unsalted butter, at room temperature
3 large russet potatoes, or more to taste
kosher salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
¾ cup grated sharp white Cheddar cheese
3 ½ cups whole milk

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease a 2-quart casserole dish with 2 tablespoons butter and set aside.
  • Peel potatoes and cut at a 45-degree angle into 1/4-inch thick round slices.
  • Arrange 1/3 of the potato slices in an even layer in the bottom of the prepared dish. Season the layer very generously with salt, and sparingly with the freshly ground black pepper, and cayenne, if using. Top evenly with 1/3 of the Cheddar cheese. Repeat this process two more times for a total of three layers of potatoes, except for the last third of the cheese. Slowly and carefully pour in the milk, without upsetting the layers. The milk should almost, but not quite, cover the potatoes.
  • Top with remaining Cheddar cheese and place the casserole dish on a sheet pan to catch any drips.
  • Bake in the center of the preheated oven until potatoes are tender and the top is well browned and bubbling, about 1 hour and 15 minutes. Let rest for 10 minutes before serving.

Nutrition Facts : Calories 248.2 calories, Carbohydrate 29.2 g, Cholesterol 31.9 mg, Fat 10.8 g, Fiber 3.1 g, Protein 9.5 g, SaturatedFat 6.6 g, Sodium 131.6 mg, Sugar 5.9 g

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