Scallops Gratineed with Wine, Garlic, and Herbs
Published by Knopf
This good recipe may be prepared in advance and gratinéed just before serving. The following proportions are sufficient for a first course. Double them for a main course. Serve a chilled rosé, or a dry white wine such as côtes de Provence.
6 scallop shells
Cooking Methodbroiling, sauteeing
Total Timeunder 1 hour
Make Ahead RecipeYes
OccasionFormal Dinner Party
Recipe Courseappetizer, main course
Dietary Considerationappetizer, main course
Taste and Texturebuttery, garlicky, herby, rich, savory, winey
Type of Dishgratin
- 1/3 cup minced yellow onions
- 1 Tb butter
- 1½ Tb minced shallot or green onions
- 1 clove minced garlic
- 1½ lbs washed scallops
- Salt and pepper
- 1 cup sifted flour in a dish
- 2 Tb butter
- 1 Tb olive oil
- 2/3 cup dry white wine, or ½ cup dry white vermouth and 3 Tb water
- ½ bay leaf
- 1/8 tsp thyme
- ¼ cup grated Swiss cheese
- 2 Tb butter cut into 6 pieces
- A 10-inch enameled skillet
- 6 buttered scallop shells, or porcelain or pyrex shells, of 1/3 cup capacity
Cook the onions slowly in butter in a small saucepan for 5 minutes or so, until tender and translucent but not browned. Stir in the shallots or onions, and garlic, and cook slowly for 1 minute more. Set aside.
Dry the scallops and cut into slices ¼ inch thick. Just before cooking, sprinkle with salt and pepper, roll in flour, and shake off excess flour.
Sauté the scallops quickly in very hot butter and oil for 2 minutes to brown them lightly.
Pour the wine, or the vermouth and water, into the skillet with the scallops. Add the herbs and the cooked onion mixture. Cover the skillet and simmer for 5 minutes. Then uncover, and if necessary boil down the sauce rapidly for a minute until it is lightly thickened. Correct seasoning, and discard bay leaf.
Spoon the scallops and sauce into the shells. Sprinkle with cheese and dot with butter.
Set aside or refrigerate until ready to gratine.
Just before serving, run under a moderately hot broiler for 3 to 4 minutes to heat through, and to brown the cheese lightly.
1961, 1983, 2001 Alfred A. Knopf