Friday, October 20, 2017
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Scallops Gratinese

Scallops Gratinese

Serves 2

2 lbs scallops about 1 inch- remove the muscle on the side of the scallops and pat dry.
Set aside

In a bowl combine:

1 stick butter-at room temp
2 T olive oil
1 large shallot minced
2 cloves garlic smashed or put through a garlic press
1  tsp black pepper
1/2 tsp sea salt or table salt
1/4 cup chopped fresh tarragon
1/3 cup panko bread crumbs
3 T either white wine or pernod or anise flavored liquor

Stir together and set aside

Divide the scallops into 2 oven proof dishes and top with butter mixture. 

Cook at 425 for 10-15 mins.

Serve with a light arugula or baby romaine salad and crunchy french bread

Salad vinaigrette:
1 T dijon mustard
1/2 shallot minced
Pinch of salt and pepper
4T Your vinegar of choice.  I prefer champagne with this dish.
1/4 cup olive oil drizzled in. Wisk till combined.

Pour over lettuce

 

 Happy Chef
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August 2011 Real Chef

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