Sunday, October 24, 2010

Sea Scallop Gratin

The Joy of Cooking is a classic cookbook. Even people who don't cook have heard of The Joy of Cooking. Of course it is a classic for a reason. It covers everything. It has the very best pumpkin bread recipe. And this recipe, my friends is exquisite! This is the perfect "someone special is coming for dinner" recipe. It is quick, easy and so luxurious and delicious. It can be served as an appetizer or entree. I like to serve it over linguine. Try it, you will not regret it! I have made a few minor changes to the original.

Sea Scallop Gratin
2 T. butter, melted
3/4 c. breadcrumbs (I use panko)
6 T. grated Parmesan
1 t. dried thyme
1/4 t. salt
ground pepper, to taste

1 T. butter
2 shallots, minced (I've used 1/4 c. white onion as well)
3 garlic cloves, minced
8 oz. mushrooms, cleaned and quartered
1 t. salt

1/4 c. dry white wine
1 c. heavy cream
12 oz. sea medium scallops cut horizontally in half (or small scallops whole)
1 t. lemon juice

Combine 2 T. melted butter with breadcrumbs, cheese, thyme, salt and pepper. Mix well using hands.
Melt 1 T. butter in skillet and add shallots and garlic. Cook until softened and add mushrooms and 1 t. salt. Cook until softened, about 7 minutes. Add 1/4 c. wine and simmer 3-5 minutes. Add cream. Boil until thickened, about 5 minutes. Preheat broiler. Add scallops to sauce and cook until no longer translucent. 1-2 minutes. Remove from heat and add lemon juice. Pour mixture into baking dish and top with Parmesan/breadcrumb mixture. Broil until brown and bubbly. ENJOY!

Greta and Miles rating: The kids LOVE this! This is a special occasion meal at our house :)

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