Recipe Detail

Scallop Gratin

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Number of Servings:


  1. 1/2 cups - frozen peas
  2. 6 tablespoons - softened butter or margarine divided
  3. 1/2 cups - grated Parmesan cheese divided
  4. 1 - whole-wheat baguette thinly sliced
  5. 1 pounds - scallops
  6. 1 cups - sliced mushrooms
  7. 1 cloves - garlic minced
  8. 1/2 cups - sliced green onions
  9. 1 1/2 cups - half-and-half
  10. 1 tablespoons - tomato paste


Preheat oven to 325 degrees F. For Parmesan toast, in small bowl blend 4 tablespoons of butter and 1/4 cup of Parmesan cheese. Spread evenly on one side of baguette slices. Arrange on ungreased baking sheet, buttered side up, and bake for 10 minutes or until golden. Remove and cool on wire rack.

Melt remaining 2 tablespoons butter in 12-inch skillet over medium-high heat. Add scallops and brown well on both sides. Remove and keep warm.

Add mushrooms and garlic; brown lightly. Add green onions and cook 2 minutes, stirring often. Blend in half-and-half, tomato paste, remaining Parmesan cheese and peas.

Return scallops to pan. Cook, stirring until mixture comes to boiling. Reduce heat and simmer 2 minutes to blend flavors.

Serve scallops in scallop shells or ramekins with Parmesan toast.


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