Recipe: Yummy Grilled scallops with gratin

Grilled scallops with gratin. Grilled scallops with gratin This is a classic starter in Italy for Christmas Day. Add milk mixture to the skillet. Add the scallops, mushrooms and tarragon to the sauce; heat through.

Will definitely be making this again. Thank you for such a great recipe! Despite the beautiful golden color the breading was soggy and mushy.. You can have Grilled scallops with gratin using 5 ingredients and 4 steps. Here is how you cook that.

Ingredients of Grilled scallops with gratin

1. You need 2 of scallops wit shells / pp (look for hand picked ones as fishing for scallops ruins our ocean by dragging nets that destroy everything in their wake).
2. Prepare 2 cups of breadcrumbs.
3. You need of Oil.
4. It's of Salt.
5. It's of Flat leaves parsley.

So simple to make and ready in minutes! Impress your guests with this easy to make scallop recipe for your next dinner party! Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese.

Grilled scallops with gratin instructions

1. Turn the oven on 200 degrees.
2. Start by cleaning the scallops under cold water to remove any sand. Place them back on their shells with a drop of olive oil so that they don’t stick.
3. Make the gratin by adding breadcrumbs (you can make this yourself by simply leaving bread in a paper bag to dry out and grate it with a thin grated when completely stale), oil, parsley and a pinch of salt..
4. Lay the crumbs evenly on top of the scallops. Cook in the oven for 10 to maximum 15 minutes.

Drizzle remaining butter over the top. Add the thyme, bay leaf and onion mixture. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment. Give scallops a hint of the tropics with this healthy recipe, which calls for grilled (or, if you prefer, seared) scallops served over baby spinach with red bell pepper, black beans, and a fresh and flavorful mango vinaigrette. Pro tip: Preheat the grill (or skillet) thoroughly, or the scallops will stick and tear when turned.

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