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Scallops Gratineed with Wine, Garlic, and Herbs

Updated February 23, 2016
(1 Votes)

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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

CostModerate

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionFormal Dinner Party

Recipe Courseappetizer, main course

Dietary Considerationegg-free, peanut free, soy free, tree nut free

Mealdinner

Moodfestive

Taste and Texturebuttery, garlicky, herby, rich, savory, winey

Type of Dishgratin

Ingredients

  • 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

Instructions

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.

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