I’ve had a bee in my bonnet about making this recipe ever since I spied it in New York Magazine’s Thanksgiving Recipe special… so it was at the top of my list for potential Christmas dinners.
Scallop Gratin with Cheese & Scallions (adapted from original recipe here) serves 2
bread crumb topping
1 1/2 tbsp butter, softened
1/3 c breadcrumbs (toasted)
1/3 c grated gruyere (or similar)
1/3 c grated parmesan
1/2 tsp dried thyme or 1 tsp fresh thyme
pinch salt and pepper
In a mixing bowl combine all the ingredients until combined.
Scallops
8 – 10 sea scallops (either 4 or 5 per person)
1 shallot minced
2 cloves garlic minced
5 oz either cremini or button mushrooms, sliced thinly
3 tbsp dry vermouth or sherry or white wine
1/2 c heavy cream
juice 1 lemon
2 scallions sliced
2 tbsp olive oil
Season scallops with salt and pepper and heat oil in a pan, saute scallops about 45 seconds until just golden on each side. Remove from pan and set aside. Add shallots and garlic saute 2-3 mins until translucent, add mushrooms and cook 2-3 mins. Pour in vermouth or sherry and cook until the liquid has almost evaporated, add cream and simmer gently 5 mins. Add scallops back to pan along with lemon juice and scallions until blended. Transfer scallops to oven proof shallow dish or shells. Sprinkle breadcrumb mixture over top, broil about 2-3 mins (450F) until breadcrumbs are golden brown.
Serve immediately.
ready to be broiled
served with a melange of roasted vegetables and spicy sauteed kale
