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Parmesan Scallop Gratin

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  Chicken broth 1 Cup (16 tbs) (Preferably Reduced Sodium)
  Nutmeg 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  Sea scallops 1 Pound
  Unsalted butter 2 Tablespoon
  Flour 1 Tablespoon
  Heavy cream 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 2 Tablespoon
  Seasoned dry bread crumbs 1 Tablespoon
  Parsley 2 Tablespoon, chopped

1. In a medium saucepan, bring the chicken broth, nutmeg, and pepper to a boil over medium-high heat. Add the scallops and let the mixture return to a boil. Reduce the heat to low, cover, and simmer until the scallops are barely cooked, about 3 minutes. With a slotted spoon, transfer the scallops to a bowl and cover loosely with foil to keep warm. Reserve the cooking liquid.
2. Preheat the broiler.
3. In a small saucepan, warm 1 tablespoon of the butter over medium heat until melted. Stir in the flour and cook, stirring, until the flour is no longer visible, about 15 seconds. Add the cream and 1/4 cup of the reserved cooking liquid. Cook, stirring, until the mixture just starts to simmer and thicken, about 2 minutes. (If the sauce seems too thick, add a bit more cooking liquid.)
4. Combine the sauce and scallops, and toss to coat. Turn the mixture into a 1-quart gratin dish or shallow baking dish. Sprinkle with the Parmesan and bread crumbs, and dot with the remaining 1 tablespoon butter. Broil 4 inches from the heat until golden on top, 2 to 4 minutes. Garnish with the parsley, if desired.

Recipe Summary

Difficulty Level: 
Cook Time: 
10 Minutes

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Parmesan Scallop Gratin Recipe