You can serve these tiny delectable things as an appetizer (ooh, fancy!) or as a main entree. A multitasking and elegant-looking dish, what more can you ask for?! Okay, maybe you have more to ask for but stuff your mouth with this deliciousness for now.
Bay Scallops in Cream Sauce
ingredients:
• 1 lb bay scallops or petite Patagonian scallops
• 4 tbsp unsalted butter, divided use
• 2 garlic cloves, cut in half
• 8 tsp white wine, divided use (chardonnay: medium-dry to dry)
• 4 tbsp heavy cream, divided use
• ½ tsp kosher salt, divided use
• 8 tsp Italian or seasoned bread crumbs, divided use
• 4 tbsp Parmigiano-Reggiano cheese, freshly grated & divided use
• 4 chives, chopped
• freshly ground black pepper for garnish
• 1 lb bay scallops or petite Patagonian scallops
• 4 tbsp unsalted butter, divided use
• 2 garlic cloves, cut in half
• 8 tsp white wine, divided use (chardonnay: medium-dry to dry)
• 4 tbsp heavy cream, divided use
• ½ tsp kosher salt, divided use
• 8 tsp Italian or seasoned bread crumbs, divided use
• 4 tbsp Parmigiano-Reggiano cheese, freshly grated & divided use
• 4 chives, chopped
• freshly ground black pepper for garnish
instructions:
1) Preheat oven to 400° F. Place 4 gratin dishes on a sheet pan and add 1 tbsp butter to each dish. Grate each half of garlic clove over top of each cube of butter. Place the sheet pan in the preheating oven to melt the butter. Pull the sheet pan out of the oven once butter is melted.
◘ tip: I used 2 5-inch quiche dish and 2 6-inch creme brulee dish.
2) Add 2 tsp white wine to each dish, give it a stir. Add 1 tbsp heavy cream to each dish, give it a stir. Add 22-23 scallops to each dish and season with 1/8 tsp salt each, toss to coat.
◘ tip: A 5-inch quiche dish fits 22 bay scallops and a 6-inch creme brulee dish fits 23 bay scallops.
3) Arrange the scallops in a single layer. Sprinkle 2 tsp bread crumbs over top of each dish. Top each dish with 1 tbsp Parmigiano-Reggiano. Return the sheet pan in the oven and bake for 12 minutes.
4) Without opening the oven door, switch the setting to 'Broil' and broil for 8 minutes.
5) Immediately garnish with chives and a few grinds of black pepper while still bubbling hot.
◘ tip: A light sprinkling of cayenne or paprika would be nice.
1) Preheat oven to 400° F. Place 4 gratin dishes on a sheet pan and add 1 tbsp butter to each dish. Grate each half of garlic clove over top of each cube of butter. Place the sheet pan in the preheating oven to melt the butter. Pull the sheet pan out of the oven once butter is melted.
◘ tip: I used 2 5-inch quiche dish and 2 6-inch creme brulee dish.
2) Add 2 tsp white wine to each dish, give it a stir. Add 1 tbsp heavy cream to each dish, give it a stir. Add 22-23 scallops to each dish and season with 1/8 tsp salt each, toss to coat.
◘ tip: A 5-inch quiche dish fits 22 bay scallops and a 6-inch creme brulee dish fits 23 bay scallops.
3) Arrange the scallops in a single layer. Sprinkle 2 tsp bread crumbs over top of each dish. Top each dish with 1 tbsp Parmigiano-Reggiano. Return the sheet pan in the oven and bake for 12 minutes.
4) Without opening the oven door, switch the setting to 'Broil' and broil for 8 minutes.
5) Immediately garnish with chives and a few grinds of black pepper while still bubbling hot.
◘ tip: A light sprinkling of cayenne or paprika would be nice.
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