Advertisements

Let's Dish With Linda Lou

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

Sea Scallop Gratin

2015-04-06 09.22.11

This is one of the most elegant dishes you can serve. It’s my Sea Scallop Gratin. This seafood dish is so delicious. Everyone you know will want your recipe once they’ve had it. 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.

2015-03-26 10.44.58

2015-03-26 10.45.04

2015-03-26 10.50.51

2015-03-26 10.53.55

2015-03-26 10.55.25

2015-03-26 10.57.34

2015-03-26 11.04.33

2015-03-26 11.04.25

2015-03-26 11.06.52

2015-03-26 11.08.04

2015-03-26 11.27.13

2015-03-26 11.27.26

2015-03-26 11.31.10

2015-03-26 11.33.01

2015-03-26 11.35.11

2015-03-26 11.35.46

2015-03-26 11.38.22

2015-03-26 11.41.35

2015-03-26 11.41.55

2015-04-06 09.22.11

Prep Time: 30 minutes
Cooking Time: 10 to 12 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: 12-inch sauté pan, 2 rimmed baking sheet pans, large mixing bowl, 4 gratin dishes

Ingredients:
1 pound sea scallops, sliced in half
10 tablespoons of unsalted butter, room temperature
6 cloves of garlic, minced
1 leek cleaned, finely sliced into half-moons
5 tablespoons of fresh Italian flat-leaf parsley, finely chopped,  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 breadcrumbs
4 tablespoons of dry white wine
1 lemon, cut into wedges for garnish

Directions:
Preheat oven to 425-degrees F.
First, prepare the leeks and garlic for sautèing.

Whenever using leeks you want to make sure you clean the sand from between the layers. The best way to do this is to cut the root end first. Then at the other end cut where the dark green meets the light green. Discard the dark green leaves. Next, slice down the leek lengthwise and rinse really well to get any sand or grit the may be trapped in there. Lay the leek cut side down, slice into very thin half-moons as seen in the picture above.

In a large sautèpan, over medium heat, melt 2 tablespoons of unsalted butter. Add the sliced leeks, stir to coat. Add crushed red pepper flakes, and Kosher salt. Sautè for 3 to 5 minutes. Once softened, (do not brown), add the minced garlic. Allow the garlic sautè for another minute until fragrant and soft. Turn the heat off, set aside.

Have the scallops on ice waiting for you in the frig until you are ready for them. Once the leeks and garlic have been sautèed, set them aside and prepare the topping.

In a mixing large bowl, add finely chopped fresh flat-leaf Italian parsley, 1 stick of softened room temperature unsalted butter, Pernod, lemon juice, Kosher salt, freshly cracked black pepper, olive oil, the cooled sautéed leeks, and Panko breadcrumbs, mix to combine. Set aside.

Place the 4 gratin dishes on two baking sheet pans.

Remove the side-muscle from each sea scallop. Transfer the scallops onto a plate lined with a paper towel. Take another paper towel and pat the scallops completely dry of any moisture. Cut the scallops into quarters and divide them evenly between the 4 gratin dishes. Add a tablespoon of wine to each dish. Spoon on top equal amounts of the garlic butter crumb topping between the four gratin dishes.

At this point, you could refrigerate the Sea Scallop Gratins up to an hour. Bake the gratins for 10 to 12 minutes until the crumb topping is a light golden brown.

To Serve: Garnish with Italian flat-leaf parsley and a few wedges of lemon. Squeeze the lemon over the dish right before serving. I like to serve my Sea Scallop Gratin with a simple arugula salad dressed lightly with a lemon vinaigrette.

 

Homemade Vinaigrette Recipes- Lemon, Balsamic, And Cilantro Lime

Advertisements
Leave a comment »

Stuffed Artichokes

 

Stuffed Artichoke

2014-08-12-10-50-26.jpg

Growing up, whenever there was a special occasion this dish was in high demand. I can remember she would always ask what it was that we would like her to make. Stuffed Artichokes was one of those dishes.

I believe that Italians utilize as much of a vegetable as they can. If you know anything about artichokes, much of it is either trimmed or cut. Preparing the artichokes using this method prevents that waste. Let me explain. I find that many home cooks tend to be intimidated by this strange thistle. But I’m here to fix that if I can.

2014-08-12-15-14-31.jpg

2014-08-12-15-01-23.jpg
2014-08-12-15-15-55.jpg

As you can see I trimmed the stalks down quite a bit and threw them in as well. They are eatable also. To keep the artichokes submerged in the boiling water, place a plate on top like this.

2014-08-12-15-16-29.jpg

2014-08-12-16-16-34.jpg

2014-08-12 15.24.22 2014-08-12 15.26.18

2014-08-12 15.26.18 2014-08-12 15.30.16

2014-08-12 15.32.51

2014-08-12 15.36.27

2014-08-12 15.49.39

2014-08-12 15.50.51

Take the cooled artichoke and remove the center. This is where the thistle is located and is not editable. Start by pulling the leaves apart gently until the center of the artichoke is exposed, take a tablespoon and dig out the thistle. It looks like a circular hairy piece also known as the choke. Repeat this process for the remaining artichokes.

2014-08-12 16.16.34

2014-08-12 16.41.47

You can see here above how the center is now hollowed out. To stuff, the artichokes, start with the bottom working your way around pulling the leaves apart gently and with your fingers. Continue until you reach the center. Stuff as much of the filling between the leaves as possible.

2014-08-12-16-57-38.jpg

2014-08-12-17-19-34.jpg

When you’re ready to eat the Stuffed Artichokes, just pull each leaf off using the leaf as a natural spoon, getting all that deliciousness off each one. As you make your way to the center, there you’ll find the best surprise of all, the heart of the artichoke. The heart is the most tender part of the whole artichoke. Don’t forget about those stems too, YUM!

This dish is a show stopper and any dinner party.

Stuffed Artichoke

Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 4 servings
Equipment: 6- stockpot, 9 x 13 baking dish, 2 large mixing bowls

Ingredients:
4 medium fresh artichokes
4 cups of Italian style breadcrumbs
2 cloves garlic, grated
1 1/2 cups Parmigiano-Reggiano, grated, plus 4 tablespoons
2 tablespoon pine nuts
6 sun-dried tomatoes, finely chopped
1/4 cup golden raisins
6 slices Prosciutto, julienned
1/4 cup flat-leaf Italian parsley, finely chopped, plus extra for garnish
1 teaspoon freshly cracked black pepper
1/2 cup *E.V.O.O. more if necessary
1 cup of good dry white wine
2 lemons, juiced, save lemons for the water
water

Directions:
Start by pulling off some of the outer leaves from the bottom. Then take a pair of kitchen scissors, trim the tips (the pointy sharp part) of the leaves. Next, cut the stems off so they will have a flat bottom.

Fill a 6-quart stockpot 1/2 to 3/4’s of the way up with water. Cut 2 lemons in half, juice the lemons right into the water. Throw the remaining parts of the two lemons into the water too. This prevents the artichokes from turning brown and/or oxidizing.

As you can see I trimmed the stalks down quite a bit and threw them in as well. They are eatable also. To keep the artichokes submerged in the boiling water, place a plate on top like this.

On medium-high heat, bring the artichokes up to a boil. Once up to a boil adjust the heat so as to keep the water at a boil but not so high the water boils over. Continue to cook the artichokes for 45 minutes or until fork tender. Transfer the artichokes and the stems to a large plate to cook. Prepare the filling while boiling the artichokes.

For the Filling:
In a large bowl add Italian style bread crumbs, grated garlic, grated Parmigiano-Reggiano, pine nuts, sun-dried tomatoes, golden raisins, freshly ground black pepper, flat-leaf Italian parsley, and julienned Prosciutto. The prosciutto and cheese are salty so no extra salt is needed. Finally, add the *E.V.O.O., stir to combine. You want the consistency of wet sand. You may need to adjust the amount of oil depending on the type and amount of breadcrumbs used.

Continued Directions:
Take the cooled artichoke and remove the center. This is where the thistle is located and is not editable.

Start by pulling the leaves apart gently until the center of the artichoke is exposed, take a tablespoon and dig out the thistle. It looks like a circular hairy piece also known as the choke. Continue to scrape out the choke until the center of the artichoke is completely hollowed out. Repeat this process for the remaining artichokes. For reference, refer to the pictures above.

To stuff, the artichokes, start with the bottom and work your way around pulling the leaves apart gently and with your fingers.  Continue until you reach the center. Stuff as much of the filling between each row of leaves.

Preheat oven to 350-degrees F.
In a large baking dish, place the stuffed artichokes along with the stems. Add a cup of white wine. Top each artichoke with more cheese and drizzle each one with a good amount of *E.V.O.O.

Bake for around 30 minutes, or until the filling is nice and hot, the cheese is golden brown, and the artichokes have absorbed almost all of the wine.

Garnish with fresh Italian flat-leaf parsley. Serve hot or at room temperature.

*E.V.O.O. is short for Extra Virgin Olive Oil.

 

 

 

Leave a comment »

%d bloggers like this: