Scallops Au gratin

By dyannucci

Wine spectator
Jonathon PARKER'S SEARED SEA SCALLOPS AU GRATIN
Parker uses a local semi-hard cheese, Mecox Bay Dairy's
awondasee, for his gratin. Gruyere, Cornte or any equivalent can be
substituted.

Ingredients

• 3 tablespoons unsalted butter
• 3 tablespoons neutral cooking oil, such as grapeseed
• 3 cups thinly sliced savoy cabbage leaves (about 1/2 pound)
• 3 cups 7/4-inch diced leek (about 1/2 pound)
• 7 sprig fresh thyme
• 2 tablespoons 1/8-inch diced summer truffles (about 2 ounces)
• 1/2 cup dry white wine
• 1 cup creme fralche
• 12 large sea scallops, tough side muscle removed
• 1 cup (loosely packed) grated semi-hard cheese
• 1/2 cup panko breadcrumbs
• 2 tablespoons melted butter
• salt and pepper to taste
• 1 tablespoon finely chopped chives 1/2 bunch

Details

Servings 4

Preparation

Step 1

1. Wash diced leek and sliced cabbage in warm water and drain thor-
oughly. Place 2 tablespoons butter in a 12-inch saute pan over medium
heat until hot. Add leek, cabbage and thyme sprig, stir well, season with a
pinch of salt and pepper, and cover and sweat for 3-4 minutes. Stir in truf-
fles and cook for another 1-2 minutes. Add white wine, uncover, and cook
until liquid has evaporated. Stir in the creme fraiche and cook, stirring oc-
casionally, until thickened to sauce consistency. Adjust seasoning to taste,
transfer fondue to a bowl, cover and keep in a warm spot.

2. Pat scallops dry and season lightly with salt and pepper. Wipe out the
saute pan, place over medium-high heat and add 2 tablespoons oil. When
the oil is very hot but not quite smoking, add the scallops and 1 table-
spoon butter. Sear for about 2 minutes on each side until nicely browned.

3. Preheat the broiler on high. Combine the grated cheese and panko,
and season lightly with salt and pepper. Arrange the seared scallops in an
ovenproof dish. Place about 1 teaspoon of the cheese-panko mix on each scallop (there will be extra), drizzle with melted butter and broil until melted and crispy on top, 3 to 5 minutes. Remove thyme sprig from fondue and divide evenly among 4 plates. Place 3 scallops on top of each portuin and sprinkle with Chives.