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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb of large scallops
3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 medium clove garlic, minced
1 10 oz. package of frozen spinach leaves
2 Tbsp flour
1 9 oz. package Lobster Stock
1/2 cup heavy cream
Salt, black pepper, and cayenne pepper
1 egg yolk
Parmesan cheese
Preheat oven to 350 degrees. Season scallops with salt & black pepper and reserve on side.
In a wide pan, melt 1 Tbsp butter and saute garlic for 1 minute. Add spinach, reduce heat to low, cover and cook until tender (about 4 minutes.) Drain off water. Place spinach in paper towels and squeeze out any leftover water. Place to side.
In a sauce pan, melt 2 Tbsp butter and whisk in flour to form a roux. Cook for 2-3 minutes, whisking constantly, until slightly colored but not brown. Whisk in Lobster Stock until roux is completely incorporated and cook for 4-5 minutes, whisking constantly (sauce will become very thick.) Whisk in cream and season to taste with salt & black pepper and add a pinch of cayenne pepper. Remove from heat and whisk in egg yolk.
In a gratin dish or a shallow ceramic baking dish, spread spinach on bottom and place seasoned scallops on top. Pour sauce evenly over top of scallops & spinach and sprinkle with Parmesan cheese. Bake on middle or lower rack for 10-12 minutes. Put oven on high broil for 5 minutes or until top is slightly browned. Serve immediately. Serves 4 as main course or 6 as an appetizer.
Variation: use individual gratin dishes for each guest.
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SCALLOP GRATIN FLORENTINE
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Category: Fish and Seafood
Prep Time: Cook Time: Total Time:
1 lb of large scallops
3 Tbsp butter (1 Tbsp + 2 Tbsp)
1 medium clove garlic, minced
1 10 oz. package of frozen spinach leaves
2 Tbsp flour
1 9 oz. package Lobster Stock
1/2 cup heavy cream
Salt, black pepper, and cayenne pepper
1 egg yolk
Parmesan cheese
Preheat oven to 350 degrees. Season scallops with salt & black pepper and reserve on side.
In a wide pan, melt 1 Tbsp butter and saute garlic for 1 minute. Add spinach, reduce heat to low, cover and cook until tender (about 4 minutes.) Drain off water. Place spinach in paper towels and squeeze out any leftover water. Place to side.
In a sauce pan, melt 2 Tbsp butter and whisk in flour to form a roux. Cook for 2-3 minutes, whisking constantly, until slightly colored but not brown. Whisk in Lobster Stock until roux is completely incorporated and cook for 4-5 minutes, whisking constantly (sauce will become very thick.) Whisk in cream and season to taste with salt & black pepper and add a pinch of cayenne pepper. Remove from heat and whisk in egg yolk.
In a gratin dish or a shallow ceramic baking dish, spread spinach on bottom and place seasoned scallops on top. Pour sauce evenly over top of scallops & spinach and sprinkle with Parmesan cheese. Bake on middle or lower rack for 10-12 minutes. Put oven on high broil for 5 minutes or until top is slightly browned. Serve immediately. Serves 4 as main course or 6 as an appetizer.
Variation: use individual gratin dishes for each guest.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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