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    You are in: Home / Recipes / Scallop and Mushroom Gratin Recipe
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    Scallop and Mushroom Gratin

    Scallop and Mushroom Gratin. Photo by French Tart

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Hey Jude's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 450°.
    2. 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. 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. 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. 5
      Serve at once.

    Browse Our Top Mushroom Recipes

    Ratings & Reviews:

    • on November 17, 2007

      55

      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 :-)

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    • on October 09, 2007

      55

      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!

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    • on September 16, 2007

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Scallop and Mushroom Gratin

    Serving Size: 1 (283 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 255.4
     
    Calories from Fat 90
    35%
    Total Fat 10.0 g
    15%
    Saturated Fat 5.1 g
    25%
    Cholesterol 120.6 mg
    40%
    Sodium 499.6 mg
    20%
    Total Carbohydrate 8.3 g
    2%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.7 g
    6%
    Protein 31.7 g
    63%

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