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| Bay Scallop Gratin |
| Yields: 4-5 servings |
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| NGREDIENT |
1 lb bay scallops
1/2 C heavy cream
2 T whole butter
2 T extra-virgin olive oil
1 t garlic clove, peeled and chopped
1/4 C fennel, small diced
1/4 C leeks, small diced, white only
2 T shallots, minced
2 T parsley, chopped
1/4 C white wine
To Taste salt and pepper
1 T thyme, chopped
1/4 C grated Fontina cheese
1/4 C grated Grana Padano cheese
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| METHOD: FILLING |
• In a large brazier, sweat fennel, shallots and garlic in olive oil and
whole butter until soft.
• Add white wine and reduce well.
• Add cream and reduce well; thicken with roux if needed,
• Add bay scallops and cook slightly.
• Remove from heat; add herbs, season and Grana Cheese.
• Plate in shell in 10-ounce gratin dish.
• To serve top with Fontina Cheese and bread crumbs and bake in
oven for 15 minutes at 350 degrees until bubbly.
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