Scallops Au Gratin Recipe
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Scallops Au Gratin

By: Taste of Home Test Kitchen  
"Since scallops will continue to release their cooked juices, drain this liquid before returning scallops to the pan so that your sauce is thicker."

Rating: This weblink has been rated 2 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 146 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 3 tablespoons all-purpose flour
  • 1 cup 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 (4.5 ounce) jar 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

  1. In a 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.
  2. Drain scallops. Add the scallops, mushrooms and tarragon to the sauce; heat through. Stir in Asiago cheese until melted.
  3. 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.

Footnotes

  • Nutritional Analysis: 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2007 by DEEPWATERS5 
Really yummy dish. I didn't have any tarragon so used garlic instead and used cheddar. I'm... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 17, 2007 by Nuttylicious 
It was good. Just a little to gooey for ma taste. I also added some more seasoning. MORE

 
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