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Home > Restaurants > Recipes > Scallop Gratin With Gruyère Cheese and Scallions

Scallop Gratin With Gruyère Cheese and Scallions

Provided by: Chef Alexandra Guarnaschelli

  • Type of Dish: Appetizers
  • Servings: 8
  • Cuisine: American, French
  • Reader Rating: Write a Review

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Ingredients

Bread-crumb topping:
2 tbs. unsalted butter, softened
3/4 cup toasted bread crumbs
3/4 cup grated Gruyère cheese
1/2 cup grated Parmesan cheese
1 tbs. chopped thyme
1/4 tsp. kosher salt
1 tsp. black pepper

Scallops:
2 tbs. extra-virgin olive oil
16 medium-size dry diver sea scallops (about 11/2-inch diameter), cut in half horizontally
2 shallots, minced
2 garlic cloves, minced
8 oz. small white button mushrooms, thinly sliced
1/4 cup dry vermouth 
1 cup heavy cream
2–3 lemons, 1 juiced, 1–2 for garnish
3 scallions, trimmed of dark green part and thinly sliced
Salt and black pepper 

 

Instructions

Bread-crumb topping:
Preheat oven and broiler to 450°. In a mixing bowl, combine the butter and bread crumbs, using a spatula to mix, until a paste forms. Add the Gruyère and Parmesan, and combine. Stir in the thyme and salt and pepper.

Scallops:
Heat the oil in a large skillet. When the oil begins to smoke lightly, season the scallops with salt and pepper and add them to the pan. Cook for 30 to 45 seconds. Remove from pan and set aside. Add the shallots and garlic to the skillet, stir and season with salt and pepper, and sauté for 2 to 3 minutes until shallots are translucent. Add the mushrooms and cook for 2 to 3 minutes. Pour in the vermouth and cook until most of the liquid has evaporated. Stir in the heavy cream and simmer for 5 to 7 minutes until the mixture thickens (do not boil vigorously, as the mixture will separate). Taste for seasoning. Return the scallops to the skillet, and stir in the lemon juice and scallions until blended. Transfer the scallops and sauce to a shallow, oven-safe dish or shells. Sprinkle the bread crumbs over the top of the scallops, and broil for 1 to 2 minutes until the bread crumbs are golden brown. Serve immediately. (Published 2010)
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