Scallops "au Gratin" With Oka and Mushrooms
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 6 ounces oka cheese, sliced
- 6 tablespoons butter
- 8 ounces mushrooms, sliced
- 20 very large fresh sea scallops
- 2 shallots, finely chopped
- 1⁄4 cup white wine
- 2 tablespoons orange juice
- 2 tablespoons lemon juice
- 2 tablespoons oranges, lemon and lime zest, finely grated
- 1⁄4 cup 15% cooking cream (half and half cream)
- 1⁄2 cup butter, diced
- salt & freshly ground black pepper, to taste
- thin strips orange, lemon and lime zest, blanched
- 1 tablespoon chives, finely chopped
directions
- Melt 2 tbsp (30ml) of butter in a frying pan. Cook mushrooms until golden. Salt and pepper to taste and set aside, keeping warm.
- Cook scallops in 2 tbsp (30ml) of butter in the same pan for approximately 1 minute per side, depending upon the thickness of the scallops. (You want them slightly undercooked as they will finish cooking under the broiler.) Salt and pepper to taste and arrange in an ovenproof dish. Set aside.
- Add shallots to pan and cook for two minutes over medium heat until soft. De-glaze the pan with wine and reduce by half. Stir in the citrus juice and zest, followed by cream. Bring to a boil and remove from heat.
- Whisk in diced butter until it is melted and sauce is smooth. Salt and pepper to taste. Strain through a sieve and set aside.
- Place a slice cheese on each scallop. Broil until cheese melts and starts to cover scallops, without browning (note: preserving the rind adds more flavour).
- On each of four dinner plates, arrange the cooked mushrooms in a mound and add five scallops, spooning on the sauce.
- Add garnish if desired.
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RECIPE SUBMITTED BY
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I live in beautiful British Columbia, Canada, (I often refer to it as God's Country) with my husband, Jeff, kids Breagh and Brendan, and our two Standard Poodles; Kazz and Michelle.
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Wondering about my public name? It's a joke between a friend and me ... a twist on J. Lo (singer/actress Jennifer Lopez) - not that I can sing or anything!
I am a nurse by profession but I am currently an at-home Mom. I will be taking my nursing refresher course this winter (January 2008), so I will be combing through the 'Zaar files looking for good make-aheads and crockpot friendly meals.
I don't have a particular favourite cookbook, other than the one I've compiled for myself. I do, however, enjoy looking through cookbooks for inspiration. I've taken many of my favourite recipes and saved them on disc; as I find more good "make agains" I add them to my collection. I have also found many excellent recipes here on 'Zaar. Thank-you, all, for your wonderful contributions!
I enjoy Highland and Irish dancing, learning about new cultures, sewing, gardening, camping and, of course, cooking and baking!
We have hosted young Korean students for the past few years and I have really acquired a taste for Korean cuisine. Most of it is quite spicy-hot, but, like many asian foods, there is a nice balance of other flavours (sweet, sour, salty) happening also. Try it sometime!
As for rating recipes; I follow the 'Zaar guidelines rather than making up my own - it just takes the guesswork out for those reading the reviews.
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