Scallop and Mushroom Gratin |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is a delicious recipe that I found in a Culinary Institute of America cookbook. It's quick and easy enough to qualify for 'after-work friendly', my favorite kinds of recipes! Ingredients:
2 tablespoons butter |
3/4 lb mushroom, sliced |
2 tomatoes, seeded and diced |
3 lbs sea scallops |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 egg yolks |
1 tablespoon water |
2 tablespoons dry white wine |
1 tablespoon minced shallot |
3/4 cup sour cream |
2 tablespoons dijon mustard |
Directions:
1. Preheat oven to 450°.
2. Heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.
3. Bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.
4. Place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.
5. Serve at once.
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