Best Scallops Au Gratin Microwave Recipes
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.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 150mg cholesterol, Sodium 885mg sodium, Carbohydrate 23g carbohydrate (6g sugars, Fiber 2g fiber), Protein 39g protein.
SCALLOPS AU GRATIN
Make and share this Scallops Au Gratin recipe from Food.com.
Provided by Just Cher
Categories Lunch/Snacks
Time 21m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a large skillet over medium heat.
- Add flour and salad italian dressing, mix stirring well.
- Cook 1 minute, stirring constantly.
- Gradually stir in milk.
- Add mushrooms& lemon rind, cook stirring constantly until thickened and bubbly.
- Add scallops, cook stirring occasionally, 5-7 minutes.
- Remove from heat, add cheese, stirring until cheese melts.
- Top each english muffin half with tomato slice.
- Spoon 1/2 cup scallop mixture on top.
- Enjoy.
Nutrition Facts : Calories 424.9, Fat 21.6, SaturatedFat 12.7, Cholesterol 96, Sodium 613.9, Carbohydrate 24.9, Fiber 1.8, Sugar 2.6, Protein 32.6
BAY SCALLOP GRATIN
Steps:
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it's separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
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