SEAFOOD GRATIN
Steps:
- Preheat the oven to 375 degrees F. Place 4 individual gratin dishes on sheet pans. (If recipe is doubled serve it in a 14 by 9 1/4-inch oval gratin dish.)
- Combine the stock, cream, 1/2 cup of the wine, the tomato puree, and saffron in a medium saucepan. Bring to a boil, lower the heat, and add the shrimp. After 3 minutes, use a slotted spoon to remove the shrimp to a bowl. Add the halibut to the stock for 3 minutes, until just cooked through, and remove to the same bowl. Add the cooked lobster to the bowl.
- Continue to cook the sauce until reduced by half, about 12 minutes. Mash 1 tablespoon of the butter together with the flour. Whisk the butter mixture into the sauce along with 1 teaspoon salt and 1/2 teaspoon pepper. Simmer, stirring constantly, until thickened, about 5 minutes. Set aside.
- Melt 3 tablespoons of the butter in a medium saute pan. Add the leeks and carrots and cook over medium heat for 5 minutes, until softened. Add the remaining 3 tablespoons of wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook for 5 to 10 minutes, until tender. Set aside.
- Combine the panko, Parmesan, parsley, tarragon, and garlic. Melt the remaining 3 tablespoons of butter and mix it into the crumbs until they're moistened.
- Divide the seafood among the 4 gratin dishes. Strew the vegetables on top of each dish. Pour the sauce equally over the seafood and vegetables and spoon the crumbs evenly on top. Bake for 20 minutes, until the top is browned and the sauce is bubbly. Serve hot.
SCALLOPS PROVENCAL
Steps:
- If you're using bay scallops, keep them whole. If you're using sea scallops, cut each 1 in half horizontally. Sprinkle with salt and pepper, toss with flour, and shake off the excess.
- In a very large saute pan, heat 2 tablespoons of the butter over high heat until sizzling and add the scallops in 1 layer. Lower the heat to medium and allow the scallops to brown lightly on 1 side without moving them, then turn and brown lightly on the other side. This should take 3 to 4 minutes, total. Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the wine, cook for 1 minute, and taste for seasoning. Serve hot with a squeeze of lemon juice.
BAY SCALLOPS GRATIN
This is adapted from one of the barefoot Contessa's recipies. I didn't have some of the items she called for, so I used what I had. Also wondered about the gratin dishes because of all the discussions about pyrex dishes, was wondering about any glass dish at the high temp, so I made my own out of foil.
Provided by Jane Whittaker
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Let the butter come to rooom temp. With an electric mixer combine the butter, garlic. shallot, bacon, parsley, lemon juice salt and pepper.
- 2. With the mixer running, add the olive oil. Stir in the bread crumbs.
- 3. Dry scallops with paper towels.
- 4. Put 1 tablespoon wine in each gratin dish. divide the scallops between dishes, Sprinkle with crumb mixture.
- 5. Bake in a pre heated 425° oven for 12 to 15 min.
CAULIFLOWER GRATIN
Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party.
Provided by Ina Garten
Categories side-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F.
- Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.
- Meanwhile, melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
- Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper. Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.
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.
CRISPY SHALLOTS ( INA GARTEN BACK TO BASICS)
This is for crisy shallots to serve on soup, steaks, in salads etc. Delicious addition. Must try. Ideally paired with roasted potato and leek soup by Ina Garten (see my public recipes for the recipe). This is from her Back to Basics cookbook in 2008. Enjoy! ChefDLH
Provided by ChefDLH
Categories Onions
Time 55m
Yield 1/2 cup
Number Of Ingredients 3
Steps:
- Heat the oil and butter in a saucepan over medium-low heat until it reaches 220° on a candy thermometer.
- Reduce the heat to low, add the shallots, and cook for 30 to 40 minutes, until they are a rich golden brown. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly.
- Remove them from the oil with a slotted spoon, drain well and spread out to cool on paper towels.
- Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
BAY SCALLOP GRATIN RECIPE - (4.2/5)
Provided by Foodiewife
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°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 (optional), parsley, lemon juice, 1 tablespoon Pernod (or white wine), tarragon, salt, and black 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
BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )
This is a scallop recipe from Ina Garten's new book in 2008" Back to Basics." It makes a great dish for entertaining so most of the work is done ahead. Easy dinner party item if you are serving 6 people no thought needed for the main course. Pair with a salad and crusty bread. Another winner by her and now you, when you make it. It can also be made using shrimp. Enjoy! ChefDLH
Provided by ChefDLH
Categories < 30 Mins
Time 29m
Yield 6 serving(s)
Number Of Ingredients 15
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 6 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.
More about "bay scallop gratin ina garten back to basics recipes"
INA'S SCALLOPS GRATIN - RECIPE - OH, THAT'S …
Web Dec 16, 2013 2 pound fresh scallops Ina used bay scallops but I used jumbo scallops Lemon for garnish …
From ohthatsgood.com
4.7/5 (50)Total Time 33 minsCategory Appetizer, Main Course, SeafoodCalories 426 per serving
From ohthatsgood.com
4.7/5 (50)Total Time 33 minsCategory Appetizer, Main Course, SeafoodCalories 426 per serving
- 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.
- 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.
See details
BAREFOOT CONTESSA: BACK TO BASICS RECIPES
Web Recipe courtesy of Ina Garten. 143 Reviews. Basil Gimlet. Recipe courtesy of Jon Gasparini. 9 Reviews. Parmesan Crisps. Recipe courtesy of Ina Garten. 8 Reviews. Fruit …
From foodnetwork.com
From foodnetwork.com
See details
BAY SCALLOP GRATIN FROM INA GARTEN
Web Keep Recipes. Capture memories. Be inspired. KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your …
From keeprecipes.com
From keeprecipes.com
See details
BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS ) RECIPE - FOOD.COM
Web Mar 14, 2021 - This is a scallop recipe from Ina Garten's new book in 2008 Back to Basics. It makes a great dish for entertaining so most of the work is done ahead. Easy …
From pinterest.com
From pinterest.com
See details
INA GARTEN SCALLOPS RECIPE - ALEX BECKER MARKETING
Web May 27, 2022 Bay Scallop Gratin ( Ina Garten, Back to Basics ) Recipe – Food.com Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp …
From alexbecker.org
From alexbecker.org
See details
10 BEST BAKED BAY SCALLOPS RECIPES | YUMMLY
Web Feb 5, 2023 bay scallops, olive oil, juices, toasted baguette, salt, butter and 8 more Ina Garten's Bay Scallop Ceviche Today sliced shallots, Sriracha, kosher salt, lime juice, …
From yummly.com
From yummly.com
See details
INA GARTEN’S BEST DINNER PARTY RECIPES TO IMPRESS GUESTS
Web Jan 23, 2020 Ina cooks chicken thighs to a golden, juicy finish and then creates the velvety sauce with creme fraiche, white wine and two types of high-quality mustard. Get The …
From foodnetwork.ca
From foodnetwork.ca
See details
BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS ) RECIPE - FOOD.COM
Web Mar 14, 2021 - This is a scallop recipe from Ina Garten's new book in 2008 Back to Basics. It makes a great dish for entertaining so most of the work is done ahead. Easy …
From pinterest.com
From pinterest.com
See details
TOP 47 INA GARTEN SCALLOPS RECIPE RECIPES
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details . Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes …
From kasur.keystoneuniformcap.com
From kasur.keystoneuniformcap.com
See details
TOP 45 SCALLOPS RECIPES INA GARTEN
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details › Reviews: 251 › Difficulty: Easy › Category: Main-Dish › Steps: 4 . 185 …
From gengo.keystoneuniformcap.com
From gengo.keystoneuniformcap.com
See details
TOP 43 SCALLOPS RECIPES INA GARTEN - DMAX.YOURAMYS.COM
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details › Reviews: 251 › Difficulty: Easy › Category: Main-Dish › Steps: 4 . 210 …
From dmax.youramys.com
From dmax.youramys.com
See details
TOP 40 INA GARTEN BAKED SCALLOPS RECIPE RECIPES
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details . Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes …
From barona.youramys.com
From barona.youramys.com
See details
BEST BAY SCALLOP GRATIN INA GARTEN BACK TO BASICS RECIPES
Web Melt the rest of the butter in the pan with the scallops, then add the shallots, garlic, and parsley and saute for 2 more minutes, tossing the seasonings with the scallops. Add the …
From alicerecipes.com
From alicerecipes.com
See details
PERFECT DINNER PARTY | BAREFOOT CONTESSA: MODERN COMFORT …
Web To start, easy store-bought appetizers, then Bay Scallop Gratins and to end, two delicious homemade candies: White Chocolate Bark and Fleur De Sel Caramels. Watch Full …
From foodnetwork.com
From foodnetwork.com
See details
TOP 42 BAKED SCALLOPS INA GARTEN RECIPE RECIPES
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details › Reviews: 251 › Difficulty: Easy › Category: Main-Dish › Steps: 4 . 468 …
From daikawa.bluejeanblues.net
From daikawa.bluejeanblues.net
See details
BAY SCALLOP GRATIN RECIPE | EAT YOUR BOOKS
Web anya_sf on November 19, 2019 . Delicious. Definitely broil to crisp the topping. Serve with lots of bread to mop up the sauce.
From eatyourbooks.com
From eatyourbooks.com
See details
TOP 41 SCALLOPS INA GARTEN RECIPE RECIPES
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details › Reviews: 251 › Difficulty: Easy › Category: Main-Dish › Steps: 4 . 499 …
From kasur.keystoneuniformcap.com
From kasur.keystoneuniformcap.com
See details
TOP 48 INA GARTEN BAKED SCALLOPS RECIPE RECIPES
Web Bay Scallop Gratin Recipe | Ina Garten | Food Network . 1 week ago foodnetwork.com Show details . Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes …
From kasur.keystoneuniformcap.com
From kasur.keystoneuniformcap.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love