scallop gratin

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

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