Gratin of Scallops with Porcini and Chives |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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At the restaurant Antico Martini in Venice, Italy, they include the scallop coral-or roe-in the dish and use fresh porcini when in season. Ingredients:
1 ounce dried porcini mushrooms |
1 cup hot water |
1 tablespoon olive oil |
1 large garlic clove, minced |
1/4 cup brandy |
12 large sea scallops, halved horizontally |
3 tablespoons chopped fresh chives |
1/4 cup fresh white breadcrumbs |
Directions:
1. Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid.
2. Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sautée until scallops are almost cooked through, about 2 minutes. Season with salt and pepper.
3. Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.
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