Scallop and Mushroom Gratin

Submitted by Hey Jude

"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!"

 

• Ready In: 30mins
• Ingredients: 12
• Serves: 8

ingredients

• 2 tablespoons butter
• 3⁄4 lb mushroom, sliced
• 2 tomatoes, seeded and diced
• 3 lbs sea scallops
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2 egg yolks
• 1 tablespoon water
• 2 tablespoons dry white wine
• 1 tablespoon minced shallot
• 3⁄4 cup sour cream
• 2 tablespoons Dijon mustard

directions

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

Reviews

[French Tart]

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 :-)

 

[Chef Kate]

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!

 

[GrumpyIrishLady]

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!

 

[*Parsley*]

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!

 

[ncmysteryshopper]

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!!!