Parmesan Scallop Gratin
|Chicken broth||1 Cup (16 tbs) (Preferably Reduced Sodium)|
|Sea scallops||1 Pound|
|Unsalted butter||2 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.