Scallops, Asparagus, and Artichoke Gratin
If you have any recipes or suggestions, let us know!! We look forward to hearing from you!!
Below is the delicious recipe for Scallops, Asparagus and Artichoke Gratin featured on the front page of our Lifestyle Magazine.
Ingredients
1½ lbs U10 sea scallops
8 tbsp unsalted butter, divided
½ cup finely chopped shallots
6 tbsp all-purpose flour
2 cups cream
1 cup milk
1½ cups shaved parmesan cheese, divided
2 tsp kosher salt
½ tsp ground black pepper
½ tsp lemon zest
½ tsp crushed red pepper
2 pounds asparagus, trimmed and blanched
2 (15 ounce) cans artichoke hearts, drained
4 tbsp panko bread crumbs
½ cup crumbled bacon
Instructions
Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
Melt 4 tablespoons butter in a Big Green Egg Cast Iron Skillet; add scallops and cook until almost opaque and slightly browned, turning once. Remove from the skillet.
Add the remaining butter and shallots; cook, stirring occasionally about 5 minutes until tender. Stir in flour, cook for one minute. Gradually stir in milk and cream; cook 3 to 4 minutes until thickened. Stir in 1 cup cheese, salt, pepper, lemon zest and red pepper.
Add asparagus and artichokes, stirring to coat; cook 10 minutes. Add scallops, top with bread crumbs and bacon; cook 3 to 5 minutes more.
Makes 6 servings
Comments