Scallops Au Gratin Recipe

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Scallops Au Gratin Recipe
Scallops Au Gratin Recipe photo by Taste of Home
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Scallops Au Gratin Recipe

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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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/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.
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.
Originally published as Scallops Au Gratin in Weeknight Cooking Made Easy Annual 2005, p225

Nutritional Facts

1 cup: 534 calories, 31g fat (18g saturated fat), 150mg cholesterol, 885mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 39g protein.

  • 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
  1. In a large bowl, combine the flour, milk, cream, wine, mustard, salt and pepper until smooth; set aside.
  2. 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.
  3. Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted.
  4. 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.
Originally published as Scallops Au Gratin in Weeknight Cooking Made Easy Annual 2005, p225

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