Scallops Au Gratin Recipe

Scallops Au Gratin Recipe photo by Taste of Home

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Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.

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Scallops Au Gratin Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

10 20 30

Ingredients

3 tablespoons all-purpose flour
1 cup 2% milk
1/2 cup heavy whipping cream
1/4 cup white wine
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 pounds bay scallops
1/2 cup chopped onion
2 tablespoons butter
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 teaspoon dried tarragon
1-1/4 cups shredded Asiago cheese
TOPPING:
1/3 cup dry bread crumbs
2 tablespoons butter, melted
1 tablespoon grated Parmesan cheese

Directions

In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside.
In a large skillet, saute scallops and onion in butter until scallops are opaque. Remove with a slotted spoon. Add milk mixture to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted.
Divide scallop mixture among four 10-oz. baking dishes. Combine the topping ingredients; sprinkle over scallop mixture. Broil 6 in. from the heat for 1-2 minutes or until golden brown. Yield: 4 servings.

Nutritional Analysis: 1 cup equals 534 calories, 31 g fat (18 g saturated fat), 150 mg cholesterol, 885 mg sodium, 23 g carbohydrate, 2 g fiber, 39 g protein.

Originally published as Scallops Au Gratin in Weeknight Cooking Made Easy Annual 2005, p225