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Epicurious

Gratin of Scallops with Porcini and Chives

3.8

(5)

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.

Recipe information

  • Yield

    4 Appetizer servings

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

Preparation

  1. Step 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.

    Step 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.

    Step 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.

TagsGratinBrandyAlcoholBeveragesItalianEuropeanPorcini MushroomMushroomVegetableScallopShellfishSeafoodChiveHerbs & SpicesMainDinnerNut FreeQuickEasyBroilSauteBon Appétit
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