Scallop and Mushroom Gratin Recipe #103765
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!
by Hey Jude
30 min | 20 min prep
SERVES 8
- 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
- Preheat oven to 450°.
- 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.
- 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.
- 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.
- Serve at once.
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5 stars