Category Archives: scallops

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.


Now That’s a Spicy-a-Scallop!

Alex took us on a small excursion to Queens for some classic Italian. Though I had to order the veal as it called to me, the seared scallops looked amazing. So when I saw that scallops where on sale at Whole Foods, I knew exactly how to cook them. This is a great light meal for a warm summer night.

Italian Pan-Seared Scallops

1 tablespoon olive oil
4 large cloves of garlic
1 lb fresh, large scallops
few pinches of salt
1 teaspoon dried parsley
¼ teaspoon red chili flakes
2 cups baby spinach leaves
balsamic vinaigrette

Heat the olive oil in a large non-stick pan on medium high. Coarsely chop the garlic. Sprinkle the scallops with the salt. Add the garlic to the pan and before it gets brown, place the scallops in the pan, flat side down. Don’t over crowd the pan or the scallops won’t sear properly. Sprinkle the scallops with the parsley and chili flakes. Once the first side is brown, flip the scallops over and sear the other side. Toss the spinach lightly with the balsamic vinaigrette and divide it between two plates. Once the scallops are fully cooked, divide them between the two plates and place on top of the spinach. If needed reduce the pan liquids a little bit, and pour the pan drippings over the scallops and spinach.