Best 3 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.
Here are our top 3 tried and tested recipes!
SCALLOP GRATIN WITH SCALLIONS
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
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.
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.
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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