Scallops in a Half Shell with Lemon Thyme Butter Gratin

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Aug 26, 2015

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Scallops in a Half Shell with Lemon Thyme Butter Gratin

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Scallops in a Half Shell with Lemon Thyme Butter Gratin
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Yield Servings
Author Chef Dominique Tougne
Prep time 30 minutes
Cooking time 5 minutes
Total time 35 minutes

Description

Scallops in a Half Shell with Lemon Thyme Butter Gratin

Ingredients

  • 1 pound Butter, unsalted, room temperature
  • 6 tablespoon bread crumbs
  • 2 tablespoon fine chopped parsley
  • 2 tablespoon fresh thyme leaves, fine chopped
  • 1/4 cup fresh squeezed lemon juice
  • 2 tablespoon fine chopped garlic
  • 1 1/2 tablespoon fine-chopped sun dried tomato
  • Kosher salt and coarse-cracked black pepper, to taste
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoon Butter unsalted
  • 12 ounce fresh baby spinach leaves
  • Kosher salt, as needed
  • 12 scallop shells for baking
  • 12 sea scallops, fresh, tough muscle removed
  • Fine chopped fresh parsley and sun-dried tomato, as needed to garnish
  • Frisée salad, as needed to garnish

Instructions

1.    Preheat oven to 400°F.
2.    Whisk the Plugrá® European-Style Butter in a pastry bowl until softened; add bread crumbs, parsley, thyme, lemon juice, garlic, and sun-dried tomato and whisk until completely blended. Season to taste with black pepper and salt; reserve compound butter at room temperature.
3.    Heat 1 tablespoon each: olive oil and Plugrá® European-Style Butter in a large skillet. Add baby spinach and sauté for 1 to 2 minutes, stirring frequently; season lightly with salt. Drain excess liquid; reserve. 
4.    Sprinkle kosher salt in the center of 4 oven-proof plates to stabilize shells; arrange 3 scallop shells on each plate. 
5.    Portion sautéed spinach equally in center of scallop shells. Top each with 1 raw scallop; season with salt. Cover each scallop generously with the compound butter. 
6.    Transfer plates to oven and cook for 5 to 10 minutes or until the butter is bubbling and scallops are opaque. Carefully remove hot plates from oven. (Run plates under broiler, if desired to brown scallops.) 
7.    Garnish scallops with sun-dried tomato and parsley; arrange frisée salad greens in the center of scallops; serve hot.