6 Reviews of Scallop and Mushroom Gratin

From: Derf

On Mar 20, 2005

This dish is just outstanding!! The taste of heaven, great combination, mushrooms and scallops with the shallots, fresh tomato and garlic; the heavenly sauce!! I made it in separate overproof shell dishes, just 4 servings and did set them under the broiler for just 30 seconds. The timing was perfect, baked to perfection. Company had to take the recipe home. We will be making this very special scallop dish again!! thanks for sharing a real keeper!

From: NcMysteryShopper

On Jul 16, 2005

This recipe is WONDERFUL! Everyone raved about it...even hours after eating it! I am so tired of boring Scallop dishs....and this one is in no shape or form boring! When I saw it was from the Culinary Instititute of America - I HAD to try it.... amazing! Thank you so much for posting this jem of a recipe!!!

From: *Parsley*

On Aug 31, 2005

Delicious! I whipped this up for lunch today. Definitely not the "same old" scallop dish. I added a bit of shredded asagio cheese. I will definitely make this again and again. Thanx for sharing!

From: Dewdropdeb

On Sep 16, 2007

I don't really like scallops, but my husband adores them. Made this for his birthday and we BOTH loved it. Delicious!!! I didn't have 3lb scallops, but made enough for a main course for two. Kept the sauce recipe the same, as I was serving with a rustic bread, which meant we had plenty of sauce to dip in. Divine!!! I also grated a wee bit of parmesan on top. Fantastic recipe - thanks for sharing!

From: French Tart

On Nov 17, 2007

Stunning! I tried two other gratin scallop recipes on Zaar, before I arrived at this one! I did not add my tomato to the gratin dish as I was serving these with a VERY large salad on the side.....and I did take advantage of previous reviews and added grated gruyere cheese to the top! I also added a wee bit of freshly chopped tarragon from the garden.....totally sublime and so easy to make for a VERY elegant luncheon dish for friends today! I made this in a large gratin dish and then just served it up on to the plates......this kept the gratin warmer before we arrived at seconds!! I garnished it with lemon and a chervil sprig....many thanks for such a wonderful dish. My scallops by the way, were SMALL button scallops - they were all I could get at the present time. FT

From: Chef Kate

On Oct 9, 2007

Absolutely super! I took the advice of prior reviewers and grated a bit of gruyere over the top. Also a bit of chopped parsley and diced tomato for garnish/color. Great dish!