Scallop And Mushroom Gratin
This is a delicious recipe that i found in a culinary institute of america cookbook. It's quick and easy enough to qualify for 'after-work friendly', my favorite kinds of recipes!!
Steps
Preheat oven to 450.
Heat a saute pan over medium-high heat , add the butter and when it stops foaming , add the mushrooms and saute until they are tender and any juices they release have cooked away , about 5 minutes.
Transfer to an ovenproof dish and spread in an even layer , then top with the tomatoes.
Arrange the scallops on the mixture and season with salt and pepper.
Bring about a 1 / 2 inch of water to a simmer in a large saucepan.
Mixtogether the egg yolks , 1 tablespoon water , wine and shallots in a stainless steel mixing bowl.
Set the bowl over the simmering water and whisk constantly until a thick foam forms , about 8 minutes.
Remove the bowl from the heat , fold in the sour cream and mustard and spoon over the scallops.
Place dish in the oven and bake until the scallops are nearly cooked through , about 6-8 minutes.
If the top is not browned , broil the scallops just long enough to make the top golden brown , 1-2 minutes.
Serve at once.
Ingredients
butter, mushroom, tomatoes, sea scallops, salt, fresh ground black pepper, egg yolks, water, dry white wine, shallot, sour cream, dijon mustard