Scallops au Gratin
Scallops au Gratin

Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, scallops au gratin. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. In a large skillet, saute scallops and onion in butter until scallops are opaque. Add milk mixture to the skillet.

Scallops au Gratin is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Scallops au Gratin is something that I’ve loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can cook scallops au gratin using 9 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Scallops au Gratin:
  1. Prepare 1 Scallop
  2. Prepare 15 grams Melting cheese
  3. Take 1 dash Dried parsley
  4. Prepare White sauce:
  5. Prepare 10 grams Butter
  6. Make ready 170 ml Milk
  7. Take 10 grams Plain flour
  8. Prepare 1 dash Parmesan cheese
  9. Make ready 1 dash Salt and pepper

The part of the scallop that's most often eaten is the abductor muscle that opens and closes the shell—it ranges in color from pale ivory to beige. Cook the scallops and mushroom: Heat a large skillet and add the vegetable oil. When the oil begins to smoke lightly, season the scallops with salt and pepper and add them to the pan. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.

Instructions to make Scallops au Gratin:
  1. Make the white sauce. Heat the frying pan and add the butter. Before it melts, add the flour and cook without burning.
  2. Once the butter and flour have mixed thoroughly, add 50 ml milk and mix well. When mixed, add 70 ml and continue to stir.
  3. Finally, add 50 ml milk to adjust the thickness. Add the parmesan cheese, and season with salt and pepper.
  4. For best results, make the sauce pretty thick because the scallop shell is shallow.
  5. Prepare the scallop.
  6. Cut the frill, coral, muscles, and gonad into bite-sized pieces and dish it up onto the shell. Bake in a preheated oven for 3 minutes.
  7. After 3 minutes, pour the white sauce on top and scatter on the cheese. Return the scallop into the oven and bake for 5 minutes, watching the color.
  8. Once the cheese melts and becomes nicely browned, take it out. Scatter the dried parsley to garnish and serve!
  9. Check this recipe out for a simple scallop dish with butter and soy sauce, - - https://cookpad.com/us/recipes/147225-scallops-with-butter-and-soy-sauce-baked-in-their-shells

When the oil begins to smoke lightly, season the scallops with salt and pepper and add them to the pan. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. In a large skillet, heat olive oil over medium high heat. Add sherry and grated sharp cheddar cheese to the scallops and shrimp and stir in, then add cream sauce and mix it well until cheese is melted. Stir in flour and pepper until smooth; gradually add broth and milk.

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