Print Options

Back to Scallops Au Gratin >

Include these items:

Taste of Home Logo

Scallops Au Gratin

Scallops Au Gratin
Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker.
4 ServingsPrep/Total Time: 30 min.

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.
© Taste of Home 2013

2 of 2

Scallops Au Gratin (continued)

Directions (continued)

  • 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.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013