Category Archives: saffron

Scallop Gratin:

Scallop Gratin is a really rich seafood dish. You could substitute any seafood for the scallops, but I think they are the best option for both price and decadence.

Scallop Gratin:
4 tablespoons butter
2 lb scallops
salt and pepper
garlic powder
Cajon seasoning
2 cups chopped leeks, white and light green parts (4 large)
1 cup stock
1 cup heavy cream
1/2 cup white wine
3 tablespoons tomato puree
1/2 teaspoon saffron threads
salt and pepper
1 cup panko (Japanese dried bread crumbs)
1/3 cup grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves

Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish.

Melt 1 tablespoon butter in the bottom of a large non-stick stock pot. Season the scallops with the salt, pepper, garlic powder and seasoning. Sauté the scallops until they are just about done. Set the scallops aside.

Melt 1 tablespoon of butter in the pot and sauté the chopped leaks until translucent. Toss with the scallops and place in the baking dish.

Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a saucepan that was used to cook the seafood and leaks. Bring to a boil, and continue to cook the sauce until it is reduced by half, about 15 minutes. Pour over the seafood mixture.

Combine the panko, Parmesan, parsley and tarragon. Melt the remaining 2 tablespoons of butter and mix it into the crumbs until they’re moistened. Spoon the crumbs evenly on top of the seafood. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.

Deadliest Catch

I watched the weekend long marathon of the Deadliest Catch on The Discovery Channel. I wanted shellfish, in the worst way. This was the most decedent way I could think of to make it.

Seafood Gratin

Butter
1 lb raw halibut filet
1 lb raw shrimp, peeled, deveined, and cut in half longwise
1 lb scallops ounces cooked lobster meat, cut into 1-inch chunks
salt and pepper
garlic powder
Cajon seasoning
1 cups choped leeks, white and light green parts (2 large)
2 small white sweet potatoes, shaved into rounds on a mandolin

1 cup stock
1 cup heavy cream
1/2 cup white wine
3 tablespoons tomato puree
1/2 teaspoon saffron threads

7 tablespoons unsalted butter, divided
1 tablespoon all-purpose flour
Kosher salt
Freshly ground black pepper
1 cups choped leeks, white and light green parts (2 large)
2 small white sweet potatoes, shaved into rounds on a mandolin
1 cup panko (Japanese dried bread crumbs)
1/3 cup freshly grated Parmesan
2 tablespoons minced fresh flat-leaf parsley
1 tablespoon chopped fresh tarragon leaves
1 clove garlic, chopped

Preheat the oven to 375 degrees F. Butter a 13 by 9-inch baking dish.

Melt 1 tablespoon butter in the bottom of a large non-stick stock pot. Season the seafood with the salt, pepper, garlic powder and seasoning. Sear the fit filets, on either side in the pot. Remove to the baking dish and flake into bite size pieces. Add another tablespoon butter to the pot and sauté the shrimp. When cooked, sprinkle them over the fish. Melt one more tablespoon of butter in the pot and sear the scallops on each side.

Melt one tablespoon of butter in the pot and sauté the chopped leaks until translucent. In a separate sauce pan, boil some water and add salt. Quickly blanch the potatoes until cooked but not mushy. Drain the potatoes and add them and the leaks to the seafood, toss to mix.

Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a saucepan that was used to cook the seafood and leaks. Bring to a boil, and ontinue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.

Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they’re moistened.

Fold the sauce into the seafood and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.