Baked Scallops with Herbed Butter | EG12 Ep90
As seen on Everyday Gourmet.
Seafood Gratin (Gratin de Fruits de Mer) Recipe - CookingWithAlia - Episode 200
To get the written recipe, click this link:
Bechamel: 5 tablespoons (70 grams) butter, 2/3 cup (80 grams) all-purpose flour, 4 1/4 cups (1 liter) cold milk, 1/4 teaspoon ground nutmeg, 2 bay leaves, salt (to taste)
Fish: 1 pound shrimp, 1 pound tilapia filet (you can use the fish / seafood of your choice), 2 tablespoons butter and 5 green onions
Rice: 2 cups of cooked rice (basmati, white rice, brown rice, or any rice of your choice)
Grated cheese (parmesan, mozarella, or any cheese of your choice)
Sea Scallop Casserole Recipe : Lobster, Salmon & Scallops
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Sea scallop casserole recipes are really easy to prepare right in your own kitchen. Get a sea scallop casserole recipe with help from an executive chef in this free video clip.
Expert: Thomas Duffy
Bio: Thomas Duffy, Executive Chef at The Chanler at Cliff Walk in Newport, Rhode Island, is a culinary talent with reputable experience at some of the most upscale restaurants in the Rhode Island area.
Filmmaker: Patrick Russell
Series Description: You don't have to be an expert to prepare exceptional seafood anytime you'd like. Get tips on bringing exceptional seafood into your own home with help from an executive chef in this free video series.
House-Autry's Scalloped Scollops Recipe
House-Autry cooks up a mouth-watering Scalloped Scollops recipe. This delicious recipe calls for House-Autry Southern Baked Chicken Coating. For more quick and easy recipes visit house-autry.com. As seen on the Carolina Outdoor Journal.
Servings:
4
Approx. Cook Time:
30 min.
Ingredients
1 cup Southern Baked for Chicken
1 1/2 pounds sea scallops
1 1/2 tsp onion powder
1/2 tsp salt
1/4 tsp black pepper
1 cup cracker crumbs, coarsely chopped
1/3 cup butter, melted
1 cup half and half
1/2 cup parmesan cheese, divided
Directions:
Preheat oven to 350°F. Butter a 2-quart casserole dish.
Toss scallops with the onion powder, salt and pepper; set aside. In a small bowl, combine cracker crumbs, House-Autry Southern Baked Coating Mix, melted butter and 1/4 cup Parmesan cheese.
Mix scallops with crumb mixture and loosely place in prepared dish. Pour half & half over the top and allow it to settle. Top with remaining parmesan cheese. Bake for 25 to 35 minutes, or until golden brown and bubbly. (Cooking times will vary depending on the size of your casserole dish.)
Scallop Casserole (Coquille St. Jacques) #shortsrecipe #holidayrecipes #frenchrecipe #scallops
The most delicious French Baked Scallop Casserole recipe for making restaurant-quality creamy casserole at home! This herby, cheesy, crispy-topped casserole is full of tender scallops and creamy mushroom sherry sauce, then baked until golden brown. It's simple to prepare and tastes like a 5-star dining experience. Everyone will be asking for your seafood secrets! Head to recipe link for step by step photos and tips for making this delicious recipe. Subscribe for more easy and impressive seafood recipes!
Printable RECIPE:
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Creamy Scallop and Mushroom Gratin - Coquilles St Jacques
Scallops, mushrooms and wine, oh my! My Scallop and Mushroom Gratin is based on the classic French dish, Coquilles St. Jacques. This rich and creamy dish sounds fancy and complicated, but is an easy dish to make.
How make Roasted Garlic -
=== ???????????? RECIPE ===
6 tablespoons (85 g) unsalted butter
1/4 cup (30 g) all-purpose flour
12 ounces (360 ml) clam juice or fish stock
8 ounces (240 ml) heavy cream
2 shallots, finely diced
1 head roasted garlic
12 ounces (340 g) mushrooms, sliced
3/4 cup (60 g) panko bread crumbs
4 tablespoons minced flat leaf parsley
5 ounces (170 g) Gruyere cheese, grated
3 ounces (90 ml) extra-virgin olive oil
1 pound (454 g) Bay scallops - drained and dried
Salt & Pepper
Prepare the gratin dishes by greasing the inside with butter. Divide 1 pound (454 g) of well drained and dried bay scallops evenly into the gratin dishes.
In a large skillet, heat the rest of the butter over medium heat. Add the 2 diced shallots and cook until they are clear and tender. Add 12 ounces (340 g) sliced cremini mushrooms and cook until the mushrooms have given off most of their liquid and are browned. Add 2 ounces (60 ml) white wine and cook until the alcohol has almost evaporated.
To the same pan, add 1/4 cup (30 g) all purpose flour. Stir to combine with the butter and vegetables. Cook for 1 to 2 minutes to cook off the raw flour taste. Then add 12 ounces (360 ml) clam juice, stirring constantly until the mixture has thickened. Add 8 ounces (240 ml) heavy cream and the roasted garlic. Stir to combine, and bring to a boil, then reduce to a simmer. Cook for 10 to 12 minutes until thick. Let sauce cool for 10 minutes.
While the sauce cools, in a large bowl combine 3/4 cups (60 g) panko breadcrumbs, 4 tablespoons minced parsley, 5 ounces (170 g) grated Gruyere cheese and 3 ounces (90 ml) extra-virgin olive oil in a large bowl.
Divide the mushroom and cream sauce evenly among the gratin dishes. Then top each dish with equal amounts of the breadcrumb mixture.
Bake at 400° F (200° C) for approximately 15 minutes or until the tops are lightly browned and bubbling. Internal temperature of scallops of 115-120F (46-50C), carry over cooking with finish it.
Serve immediately.
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=== ???? CHAPTERS ===
00:00 - About Today's Episode
00:35 - Scallop and Mushroom Gratin
00:55 - It Starts with Scallops
01:54 - Building the Mushroom Sauce
07:32 - Breadcrumb and Cheese Topping
09:22 - Assembling the Gratin Dishes
11:20 - Out of the Oven and Tasting
13:03 - Social Media and Video Recommendations
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