Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sea Scallops Gratin

on April 6, 2015

2015-04-06 09.22.11

This is one of the most elegant dishes you can ever prepare. Scallops gratin is so delicious that everyone you make this for will want your recipe. They won’t believe how easy it is to make. Let’s start with the ingredients for the topping, my favorite part of this dish.

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There are two ingredients that I need to chop for this dish, garlic and a leek. Whenever using leeks make sure you clean the sand from between the layers. the best way to do this is to cut the leek off at each end where the root it and the other end where it’s really too tough to eat. Next cut it down length wise and rinse really well to get any sand or grit the may be trapped in there. Then I slice them very thinly into half moons like you see in the picture. So while I have my knife out, I just go ahead a mince up my garlic until I’m ready to use it. In a large saute pan, set on med heat, I’ve  melted down some unsalted butter. To make four servings of this recipe, you only need one leek sliced, but lots of minced garlic. Once the leek is sliced, add it to the melted butter. Stir around to coat the leeks, then add a pinch of crushed red pepper flakes, and some Kosher salt. When the leeks have soften, but not browned, add in the minced garlic. Let the garlic cook for a minute or two, just until you start smelling that garlic flavor, then, turn the heat off, and set aside for a minute.

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In a large bowl, I start with some finely chopped fresh flat leaf Italian parsley. To that, I add a stick of softened room temperature unsalted butter, Pernod, lemon juice, Kosher salt, black pepper, olive oil, the cooled down sauteed leeks and garlic, Panko bread crumbs. I mix all the ingredients together until all are well combined. That’s the topping. Easy right? Now for the star of the show, the scallops.

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I have four gratin dishes, and a pound of sea scallops. First you want to remove the muscle that attaches the scallop to it’s shell. Once they have all been removed, because you really don’t want to eat that part. Take a paper towel and pat all the scallops dry. Next I cut the scallops into quarters. Sea scallops are quite large, so for this dish you want them to be bite size pieces, since this is an appetizer. Divide the quartered scallops into the four gratin dishes. Add one tablespoon of good white wine to each dish. Spoon on the garlic buttery topping over each dish evenly. At this point, if you needed to, you could place the scallop gratins into the frig until you are ready to bake off. Place the dishes onto baking sheets and bake off for 10-12 minutes at 425 degrees.

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You want to keep a close eye on these beauties, because you want a lightly golden brown topping. I serve with a garnish of fresh parsley, along with a few wedges of lemon on the plate to squeeze on right before serving.

2015-04-06 09.22.11

Yields: 4 servings
Equipment: 4 gratin dishes
Prep Time: 30 minutes
Cooking Time: 10-12 minutes
Oven Temp: 425 degrees
Ingredients:
1 stick of unsalted butter, room temperature
6 cloves of minced garlic
1 leek cleaned and sliced
5 tablespoons on minced fresh Italian parsley,  reserve some for garnish.
2 tablespoons of freshly squeezed lemon juice
2 tablespoon of Pernod
2 teaspoons of Kosher salt
1 teaspoon of crushed red pepper flakes
1 teaspoon of black pepper
6 tablespoons of olive oil
3/4 cup of Panko bread crumbs
4 tablespoons of dry white wine
1 pound of sea scallops
lemon for garnish
Directions:
First prepare the leeks and garlic for sauteing. Have the scallops on ice waiting for you in the frig until you are ready for them. Once the leeks and garlic have sauteed, set them aside and prepare the topping. Add all the ingredients for the topping in a large bowl plus the cooled down sauteed leeks and garlic. Mix very well and set aside while preparing the scallops for the gratin dishes, Have the 4 gratin dishes set up a baking sheet, two if they are the small baking sheets. Remove the muscle and pat scallops dry. Quarter them and divide them evenly into the 4 dishes. Spoon on the topping to each dish. At this point you could refrigerate the scallop gratins up to an hour before  if you weren’t ready to bake them off.  Bake the gratins off for 10-12 minutes. Serve with a garnish of Italian parsley, and a few wedges of lemon to squeeze over the dish right before serving.


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