Seared Scallops Gratin

This didn't come from a listener however most Restaurants do have Scallops as part of their menu.   I wanted to show you how simple scallops are to prepare.   This recipe is really quick and easy, add some bread to mop up the sauce and a salad and you're ready to sit down with the family for a great meal.

Seared Scallops Gratin

Ingredients:

• 1/2 C Butter, softened
• 1/2 C bread crumbs
• 1/2 C Parmesan Cheese
• 1 T parsley, minced
• 1 T chives, minced
• 1 shallot finely minced
• 2 cloves garlic, minced
• olive oil
• salt and pepper
• Scallops, rule of thumb is 4-5 per person
• 1/2 white wine
• juice of 1 lemon
• zest of 1 lemon

Directions:   Add some olive oil to a pan and saute the shallot and garlic until soft.   In a separate bowl, combine the butter, bread crumbs, parmesan, parsley, chives, salt and pepper.   Add the shallots and garlic and mix well.  If the butter melts too much, put in the refrigerator until ready to use.

saute the shallot and garlic

 butter, herbs, bread crumbs, Parmesan

add the shallots and garlic and mix well

Add a bit of olive oil to the same saute pan and place over high heat.   Rinse and pat dry the scallops.    It's important to make sure the scallops are as dry as possible to get a good sear and to keep the oil from popping.   Do not crowd the pan and sear for 2 - 4 minutes per side, undisturbed.   In your gratin dishes, add a little olive oil.   Once the scallops are seared on both sides, place into the gratin dish.

searing the scallops

Deglaze the saute pan with the white wine and lemon juice, whisking up all the stuck on bits.   Cook over med-high heat until reduced by half and thickened.   Pour sauce into gratin dishes with the scallops.   Top each scallop with the butter herb mixture and then add the lemon zest on top.   Broil under high heat for 5 minutes and remove.

deglazing the pan with white wine and lemon juice

ready for the broiler

Serve with a salad and bread to mop up all the incredible sauce!   Delish!