Text 17350, 76 rader
Skriven 2011-11-03 06:15:00 av Dave Drum (1:124/311)
Ärende: SFGate 936
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Scallop Gratin
 Categories: Shellfish, Pork, Wine, Cheese, Mushrooms
      Yield: 4 servings
 
      6 tb Unsalted butter
      6 oz Cremini mushrooms; chopped
           Salt & pepper
           Fresh lemon juice; (few
           - drops)
      1 c  Dry white wine
      1 lb Day boat sea scallops; foot
           - muscles removed
      3    Shallots; minced
      1 oz Baked ham; diced
      3 tb Flour
    1/2 c  Heavy cream
    1/4 c  Grated Gruyere or Parmesan
           - cheese
    1/2 c  Toasted breadcrumbs
 
  By Joyce Goldstein, Chronicle contributor
  
  The mushrooms in this recipe echo the earthiness in the
  wine. The cured ham adds a note of smokiness and, of course,
  salt. If you are not a fan of scallops you may substitute
  shelled, deveined shrimp.
  
  Preheat oven to 450øF/230øC.
  
  Melt 3 tablespoons of the butter in a medium saute pan over
  medium heat and add the mushrooms. Saute mushrooms until
  wilted and juicy, about 3 to 5 minutes. Season them with
  salt and pepper and a few drops of lemon juice. Transfer to
  a bowl and set aside.
  
  In a medium saucepan over low heat, bring wine to a simmer
  and poach the scallops gently in the white wine until barely
  cooked, 2 to 3 minutes at most. Remove from the heat and set
  aside. (If using shrimp, cook them the same way)
  
  Melt the rest of the butter over medium heat in a medium
  saute pan. Add the shallots and cook for a minute or two.
  Add the ham, flour, mix well and then add all of the juices
  that have accumulated around the scallops and the mushrooms.
  Stir and cook until thickened. Return the scallops and
  mushrooms to the pan, and add the cream. Lower the heat and
  simmer gently (do not boil) for a few minutes and season
  with salt and pepper.
  
  Transfer the scallop and mushroom mixture to a buttered
  gratin dish or 4 individual gratin dishes. (You may assemble
  these up to this point and refrigerate. Bring to room
  temperature before completing the cooking.)
  
  Top gratins with grated cheese and toasted breadcrumbs. (You
  don't have to dot these with butter because the crumbs are
  already toasted.) Place on a baking sheet in the oven and
  bake for about 8 to 10 minutes, until golden. If not brown
  enough, place the dishes under the broiler for a minute or
  two until bubbly. Serve piping hot.
  
  Serves 4
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 30 April 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Some weasel took the cork out of my lunch! - W. C. Fields
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