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.
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Dharshikar Dhachu
[email protected]I've made this dish several times and it's always a hit. The scallops are always cooked perfectly and the gratin is rich and creamy.
Edith Omono
[email protected]This gratin is a great way to use up leftover scallops. It's easy to make and very delicious.
MD YASIR KHAN
[email protected]I'm not a fan of seafood, but I really enjoyed this dish. The scallops were cooked perfectly and the gratin was creamy and flavorful.
Precious Thomas
[email protected]This dish was a little time-consuming to make, but it was worth it. The scallops were cooked perfectly and the gratin was delicious.
Khawaja Umer Fiaz
[email protected]I love scallops and this gratin is the perfect way to enjoy them. It's rich, creamy, and cheesy.
XtremeGamingIR
[email protected]I'm not a very experienced cook, but this recipe was easy to follow and the dish turned out great.
Nicole Z
[email protected]I made this dish for a special occasion and it was a huge success. Everyone loved it!
Najah Baalbaki
[email protected]This dish was a bit too salty for my taste, but overall it was still good.
Gregory Robinson
[email protected]I thought the gratin was a bit bland, but the scallops were cooked perfectly.
Arwa Kerani
[email protected]I'm not a huge fan of scallops, but I really enjoyed this dish. The gratin was rich and creamy.
lamar khaled
[email protected]This dish was easy to make and very delicious. I will definitely be making it again.
Rich Peck-lippsplitter
[email protected]I had to make a few substitutions (I didn't have any shallots, so I used onions), but the dish turned out great!
Alice Bampo
[email protected]The sauce was a little too thick for my taste, but the scallops were cooked perfectly.
Mujaheed Jacobs
[email protected]I've made this scallop gratin several times now and it's always a crowd-pleaser.
Herman Reed
[email protected]This scallop gratin was a hit at my dinner party! The scallops were cooked perfectly and the gratin was cheesy and flavorful.