Scallop and Mushroom Gratin
photo by French Tart
- Ready In:
- 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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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 :-)
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!
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!!!