Scallops Alexandra Recipes

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

Ingredients

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.

SEARED SCALLOPS WITH PARSLEY AND SCALLION PESTO

Seared Scallops with Parsley and Scallion Pesto image

Provided by Alex Guarnaschelli

Categories main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 14

Ingredients

Kosher salt
1 cup tightly packed fresh curly parsley leaves
1/4 teaspoon sugar
1/4 cup extra-virgin olive oil
1/2 cup thinly sliced scallions
1 bunch thin asparagus, trimmed and cut into 2-inch pieces
3 tablespoons extra-virgin olive oil
16 medium dry diver sea scallops (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
1 pound small white button mushrooms, stemmed and thinly sliced
2 shallots, minced
2 cloves garlic, minced
1/4 cup dry vermouth
1 lemon, halved

Steps:

Bring a medium pot of water to a boil, adding salt until it tastes like seawater. Meanwhile, set a colander in a large bowl of ice water. Add the parsley to the boiling water and cook 1 minute, then remove with a slotted spoon. Immediately plunge the parsley into the ice bath and allow to cool, 3 to 5 minutes. Keep the water at a rolling boil.
Drain the parsley slightly and put it in a blender (reserve the ice water). Add the sugar and olive oil and blend until smooth. If the mixture is too thick, add a little water. Taste for seasoning. Transfer to a bowl and stir in the scallions; set aside.
Prepare the asparagus: Add the asparagus to the pot and cook until crisp-tender and bright green, about 2 minutes. Transfer with a slotted spoon to the ice water to cool. Drain and pat dry. (The pesto and asparagus can be made up to 4 hours ahead; cover and refrigerate.)
Cook the scallops: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. When the oil begins to smoke slightly, season the scallops with salt and pepper and add to the pan. Cook until browned, 2 to 3 minutes per side. Remove from the pan and set aside.
Add the remaining 1 tablespoon olive oil to the pan. Add the mushrooms and cook until tender, 4 to 5 minutes. Season with salt and pepper. Reduce the heat to medium, then add the shallots and garlic and cook until translucent, 2 to 3 minutes. Add the vermouth and cook an additional 2 to 3 minutes, or until the vegetables are tender and virtually all of the liquid has evaporated. Add the asparagus and toss until warmed through.
Arrange the scallops and vegetables on plates. Squeeze some lemon juice directly over the scallops. Top with the pesto.

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