Best 4 Gratin Of Scallops With Porcini And Chives Recipes
Indulge in a culinary journey with our exquisite Gratin of Scallops with Porcini and Chives. This delectable dish combines the delicate sweetness of scallops with the earthy aroma of porcini mushrooms, all enveloped in a creamy and flavorful sauce. Enhanced with a hint of chives, this gratin offers a harmonious balance of textures and flavors that will tantalize your taste buds. Accompanying this main course are three additional recipes that complete a delightful meal: a refreshing Avocado and Grapefruit Salad, a savory Roasted Potato Gratin, and a luscious Chocolate Mousse. Each recipe is carefully crafted to complement the flavors of the scallops and porcini, resulting in a symphony of culinary delights.
Check out the recipes below so you can choose the best recipe for yourself!
GRATIN OF SCALLOPS WITH PORCINI AND CHIVES
Categories Mushroom Shellfish Broil Sauté Quick & Easy Casserole/Gratin Scallop Brandy Winter Chive Bon Appétit
Yield 4 Appetizer servings
Number Of Ingredients 8
Steps:
- Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid.
- Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sautée until scallops are almost cooked through, about 2 minutes. Season with salt and pepper.
- Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.
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
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.
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.
Tips:
- Mise en Place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and ensure that you don't forget anything.
- Choose High-Quality Ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, high-quality scallops, porcini mushrooms, and chives for the best results.
- Sear the Scallops Properly: Searing the scallops properly will help them develop a nice caramelized crust and prevent them from becoming rubbery. Make sure your pan is hot before adding the scallops and sear them for 1-2 minutes per side, or until they are golden brown.
- Use a Good Quality White Wine: The white wine that you use in the sauce should be of good quality. A dry white wine, such as a Chardonnay or Sauvignon Blanc, will work well.
- Don't Overcook the Scallops: Scallops are a delicate seafood and can easily become overcooked. Cook them just until they are opaque throughout, about 3-4 minutes per side.
- Serve Immediately: This dish is best served immediately after it is made. The scallops will be at their best when they are hot and juicy.
Conclusion:
Gratin of scallops with porcini and chives is a delicious and elegant dish that is perfect for a special occasion. The combination of tender scallops, earthy mushrooms, and creamy sauce is sure to impress your guests. With its simple yet sophisticated flavors, this dish is sure to become a favorite.
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