Scallops Gratin
Servings
2Serving size
6 ounces scallops with sauceThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 1 slice Whole wheat bread (or gluten-free bread) |
| 1/2 tsp., leaves Dried basil |
| 1/4 tsp. Dried marjoram |
| 1/8 tsp., ground Dried tarragon |
| 1 tsp. Olive oil |
| 12 ounces Crimini mushrooms (quartered) |
| 1 tsp. Enriched all purpose white flour (or garbanzo flour) |
| 1/4 cups Low sodium chicken or vegetable stock |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp.. Unsalted butter |
| 12 Ounce Sea scallops |
| 2 ounce Fontina cheese (shredded) |
Instructions
Place the bread in a blender or mini chopper and add the basil, marjoram, tarragon and olive oil. Process until fine bread crumbs.
Preheat the oven to 325°F.
Spray a large non-stick pan with olive oil. Place the pan over medium-high heat and add the mushrooms. Cook, tossing frequently, for about 10 - 15 minutes until the mushrooms are well caramelized.
Sprinkle the flour over the mushrooms and cook for another two minutes. Add the chicken stock and the salt. Cook until the sauce begins to thicken and add the butter. Remove from the pan to a small bowl.
Clean and dry the pan and place over medium-high heat. Spray with olive oil and after the pan is hot add the sea scallops. Cook for about 2 minutes on each side until seared light brown.
Place the seared scallops into two au gratin or other shallow oven proof dishes. Top each dish with half of the mushroom mixture and then half of the bread crumbs.
Place in the preheated oven and cook for about 12 minutes (depending on the size of the individual scallops). Top with the cheese and cook for another 2 minutes until the cheese is melted. Serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I was researching gratin recipes when I created the Potato and Three Onion Gratin. There are a lot of definitions of what a gratin is but basically it’s almost any recipe such as this one that’s baked after having been topped with bread crumbs or cheese (or both). The sweetness of the scallops works great with the savory, umami taste of the mushrooms. The breadcrumbs and cheese add an almost decadent richness to the dish.