SCALLOP GRATIN
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
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
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
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
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 SAUTEED WITH SCALLIONS
Make and share this Sea Scallops Sauteed With Scallions recipe from Food.com.
Provided by Oolala
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- On a plate, combine flour, salt, and pepper.
- Dredge scallops in the flour mixture.
- In a heavy skillet, heat the butter and oil and saute the scallops very quickly until golden brown, about 4 minutes.
- Remove scallops with slotted spoon and place on a warmed serving dish.
- Saute the scallions in the same pan over medium-high heat for 5 more minutes; they should not brown.
- Remove with a slotted spoon and sprinkle over the scallops; keep warm.
- Pour off excess oil from the pan and add the wine to deglaze the pan over the highest heat until the wine is reduced by half.
- Pour the sauce over the scallops and sprinkle with the herbs.
- Serve immediately with fresh lemon wedges.
BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )
This is a scallop recipe from Ina Garten's new book in 2008" Back to Basics." It makes a great dish for entertaining so most of the work is done ahead. Easy dinner party item if you are serving 6 people no thought needed for the main course. Pair with a salad and crusty bread. Another winner by her and now you, when you make it. It can also be made using shrimp. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 30 Mins
Time 29m
Yield 6 serving(s)
Number Of Ingredients 15
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 6 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.
More about "scallop gratin with scallions recipes"
CHEESY SCALLOPS AU GRATIN | CASTELLO
From castellocheese.com
SCALLOP GRATIN RECIPE | KITA ROBERTS GIRLCARNIVORE.COM
From girlcarnivore.com
CHEESY SCALLOP GRATIN - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SCALLOPS AU GRATIN IS A APPETIZERS BY MY ITALIAN RECIPES
From myitalian.recipes
EASY SCALLOP RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
SCALLOP RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
TARRAGON SCALLOP GRATINS RECIPE | EPICURIOUS
From epicurious.com
10 BEST SCALLOPS AU GRATIN RECIPES | YUMMLY
From yummly.com
BAKED SCALLOPS AU GRATIN RECIPE | MYRECIPES
From myrecipes.com
SCALLOP GRATIN WITH SCALLIONS - MASTERCOOK
From mastercook.com
CHEESY SCALLOPED POTATOES RECIPE (AU GRATIN) - A SPICY PERSPECTIVE
From aspicyperspective.com
HOW TO COOK WITH SCALLIONS | 10 RECIPES WITH GREEN ONIONS
From gourmandelle.com
SCALLOP GRATIN WITH LEEK CONFIT - EASY MEALS WITH VIDEO RECIPES BY …
From recipe30.com
VIVIAN HOWARD'S SCALLION AU GRATIN - FARM FLAVOR RECIPE
From farmflavor.com
SCALLOP OR TILAPIA GRATIN RECIPE - FOOD NEWS
From foodnewsnews.com
INA GARTEN SCALLOPED POTATOES WITH CHEESE - THERESCIPES.INFO
From therecipes.info
SCALLOP GRATIN WITH SCALLIONS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SCALLOP GRATIN WITH SCALLIONS – RECIPES NETWORK
From recipenet.org
SCALLOP GRATIN WITH GRUYèRE CHEESE AND SCALLIONS - APPETIZERS
From nymag.com
INA'S SCALLOPS GRATIN - RECIPE - OH, THAT'S GOOD!
From ohthatsgood.com
SCALLOP GRATIN - DINNER, THEN DESSERT | EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
FOOD WISHES VIDEO RECIPES: SCALLOP GRATIN - BLOGGER
From foodwishes.blogspot.com
SCALLOP GRATIN IS A APPETIZERS BY MY ITALIAN RECIPES
From myitalian.recipes
SCALLOPS GRATIN, INA GARTEN STYLE - A FEAST FOR THE EYES
From afeastfortheeyes.net
COQUILLE ST JACQUES (SCALLOP GRATIN) - CAROLINE'S COOKING
From carolinescooking.com
SCALLOPS AU GRATIN - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
SCALLOP RECIPES | ALLRECIPES
From allrecipes.com
10 BEST SCALLOPS AU GRATIN RECIPES - YUMMLY
From yummly.com
BAKED SCALLOPS AU GRATIN WITH PANKO BREADCRUMBS RECIPE
From cameronsseafood.com
SCALLOP STARTER GRATIN | LUNCH RECIPES | WOMAN & HOME
From womanandhome.com
CREAMY SCALLOP GRATIN | FOOD TO LOVE
From foodtolove.co.nz
SCALLOP GRATIN - SCALLOPS
From worldrecipes.org
17 SUCCULENT SCALLOP RECIPES SURE TO IMPRESS ANY DINNER GUEST
From marthastewart.com
CLASSIC RICH AND SILKY POTATO GRATIN (SCALLOPED POTATOES) RECIPE
From seriouseats.com
LIDIA BASTIANICH'S SHRIMP AND SCALLOP GRATIN RECIPE - TODAY
From today.com
BAY SCALLOPS GRATIN RECIPE - THERESCIPES.INFO
From therecipes.info
SCALLOPED HASSELBACK POTATO GRATIN
From bostonorganics.grubmarket.com
SCALLOP GRATIN RECIPE - RECIPES.NET
From recipes.net
SCALLOPS WITH BACON AND SCALLIONS RECIPE
From crecipe.com
SCALLOP GRATIN WITH SCALLIONS - PLAIN.RECIPES
From plain.recipes
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love