Thursday, November 25, 2010

Baked Scallops Gratin



I don't know what's the weather like in your neck of the woods, but outside my window as I write this post it’s a dreary cold weather. Winter is calling out to me to make hearty soups, delicious stews, bubbling casseroles, and savory gratins, meals that help take the chill off frosty winter days.

Bitter cold days like these make you think about the best cold-weather survival tip. This baked scallop gratin surely warmed up the night, a dish that my husband and I fought over for the last piece at the bottom of the dish :)
The delicate crunch of the crispy top contrasts perfectly with the mild, tender scallop while the garlic and lemon juice provide a delightful flavor spike.

This dish came together together in no time. You simply combine the scallops with olive oil, lemon juice, parsley and garlic, spoon them into a gratin dish, top with breadcrumbs and dot with small knobs of butter and bake.

These make a wonderful appetizer, by dividing them into 4 ramekins, but you can serve them as a stand-alone entree as well, or for yourself as a simple lunch or dinner. Either way, they taste really GOOD!!

And to my American readers, I would like to wish all of you and your families a Happy Thanksgiving! Blessings to all and may all of our hearts be guided by love and compassion!



Ingredients (serves 4 as appetizer):

2 tbsp olive oil
1 lb (450 g) bay scallops, patted dry
3 large cloves of garlic, minced
2 tbsp minced fresh parsley
1 tbsp freshly squeezed lemon juice
1 tsp salt
freshly ground black pepper
1/4 cup breadcrumbs
1 tbsp unsalted butter, cubed

Preheat the oven to 425ºF (220ºC). Lightly spray the gratin dish with cooking spray.

In a bowl, combine olive oil, garlic, parsley, lemon juice, bay scallops. Season with salt and pepper.

Using a slotted spoon place the scallops into the gratin dish, top with the breadcrumbs and the butter.

Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just barely done. For a crispier top, turn on the broiler for the last 1-2 minutes.

Remove from oven. Serve immediately with baguettes slices and some lemon wedges.



Gratin de noix de saint jacques

Ingrédients (pour 4 personnes en hors-d'œuvre):

2 càs d'huile d'olie
450 g de noix de saint jacques
3 gousses d'ail, émincées
2 càd de persil haché
1 càs de jus de citron
1 càc de sel
Poivre noir
1/4 tasse de chapelure
15 g de beurre, coupé en cubes

Préchauffez le four à 220ºC. Beurrez légèrement le plat à gratin.

Dans un bol, mélangez l'huile d'olive, l'ail, le persil, le jus de citron et les noix de saint jacques. Assaisonnez de sel et de poivre.

A l'aide d'un écumoire, déposez les noix de saint jaques marinées dans le plat à gratin. Parsemez de chapelure et ajoutez les noisettes de beurre.

Enfournez 10 à 12 minutes, ou jusqu'à ce que le dessus soit doré. Mettez sous le gril 1 à 2 mn pour faire gratiner.

Retirez le plat du four. Servez immédiatement avec du pain et quelques tranches de citron.

27 comments:

  1. That gratin looks mighty scrumptious! A great way of preparing scallops. Yummy!

    Cheers,

    Rosa

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  2. Cherine~ this is such a simple and elegant dish! I love those little scallops. Bay scallops here are the size of marshmallows. I love your idea of putting this in individual sized dishes.

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  3. I am crazy for scallops. This looks wonderful. I love the pictures.

    Un saludo

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  4. Wowww this looks absolute beautiful!!! I love scallops so much, just wish they weren't so expensive. But the next time I decide to indulge and buy some scallops, I will be referring back to this recipe!!

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  5. this looks SO FRIGGIN DELICIOUS!

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  6. Oh là là...It is SO cold outside...Your St Jacques are "killing" me...Thanks for the idea!!!

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  7. In here the weather is warm and sunny...just went for a long walk along the beach. Your scallops are simply beautiful! Wonderful Idea :)

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  8. oh heck yeah!!!! Those scallops look ridiculous, in the best possible way :-)

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  9. This is my favorite way to eat scallops. Amazing! Gorgeous photos! I hope you are having a lovely weekend! xx

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  10. I love scallops... this looks like a perfect cold weather meal and it's finally cold in Texas!!

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  11. Ce gratin a l'air si juteux et plein de saveur; avec de l'ail et du citron, tout est bon!

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  12. Here in Sydney we are approaching summer, but this dish looks perfect to me for any weather!

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  13. Such a beautiful and sophisticated dish Cherine !

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  14. I don't know of better accompaniments to scallops besides the ones you added to your gratin. I can't stop looking at the breadcrumb bits, olive oil, parsley and lemon wedges. I'll have to try this for my next get together. Yum!

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  15. What gorgeous fotos! n a beautiful dish :)Im sure it perked you up in the cold weather.

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  16. What a gorgeous looking dish. We love scallops and your recipe begs to be tried. I hope you are having a great day. Blessings...Mary

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  17. I don't know what appeals to me more...the Chablis or the scallops.

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  18. Wow. This is an absolutely beautiful dish. I'm in awe. Great job : D

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  19. When I was a teen, my parents took me to the same restaurant every year for my birthday. I always ordered the scallops. I bet this tastes just like that! I look forward to making this and reliving the memories!

    Thanks!

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  20. Oh my, your scallops look delicious! I like this recipe because I can easily make a single serving. Great photo, Cherine. Our weather is rainy and cold as well

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  21. Oh wow, I have never had scallops prepared this way before and it looks like I am really missing out! Amazing. :)

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  22. Yum! I've made something similar from Ina Garten that included prosciutto in the garlicky bread crumb topping. Looks good!

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  23. This is mouthwatering! Wow, it looks like something straight out of a fine dining establishment!

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  24. This is delicious! Who does not love scallops? This is the best seafood ever! I can't wait to try this recipe.

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