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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.

"Age is not important unless you're a cheese."
Helen Hayes, Actress

The refrigerator light goes on...

I was researching gratin recipes when I created the Potato and Three Onion Gratin. There are a lot of definitions of what a gratin is but basically it’s almost any recipe such as this one that’s baked after having been topped with bread crumbs or cheese (or both). The sweetness of the scallops works great with the savory, umami taste of the mushrooms. The breadcrumbs and cheese add an almost decadent richness to the dish.

Sea Scallops

What you purchase in the market are actually the muscle that holds the two shells of the scallop together. Sea scallops are about 1 1/2 inches in diameter and should be a translucent beige, creamy color. Some will be slightly pink. (See also Bay Scallops.)

The best quality is "dry" or "dry pack" sea scallops. These are packed in muslin bags and kept on ice.

Because scallops don't live well out of water (as clams or oysters can) they are shucked when caught and kept chilled on board the fishing boat. Day boat scallops are the freshest and are so named because they are delivered to market the day of harvest.

If they are wet or white looking, they have been soaked in water to increase their weight. For years, many scallops have been treated with sodium tripolyphosphate (STP). These chemicals help to retain the natural moisture, but in excess, STP promotes the absorption of water into the scallop. This can increase the weight by as much as 25% and makes for a wet gummy scallop. The STP-treated scallops take on a white, opaque appearance and have a bitter chemical flavor. Look for scallops labeled "chemical free."

4 ounces sea scallops = 100 calories, <1g fat, 0g sat fat, 0g mono fat, 19g protein, 3g carbohydrates, 182mg sodium, 37mg cholesterol

Scallops Gratin

Servings = 2 | Serving size =6 ounces scallops with sauce

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

1	slice whole wheat or gluten-free bread
1/2 tsp	dried basil
1/4 tsp	dried marjoram
1/8 tsp	dried tarragon
1 tsp	olive oil
	spray olive oil
12 ounces	crimini or button mushrooms (quartered)
1 tsp	all purpose flour
1/4 cup	low sodium chicken or vegetable broth
1/4 tsp	salt
	fresh ground black pepper (to taste)
1 tsp	unsalted butter
12 ounces	sea scallops
2 ounces	fontina cheese (shredded)

Toast the slice of whole wheat bread until golden brown.

Place the bread in a blender or mini chopper and add the basil, marjoram, tarragon and olive oil. Process until fine bread crumbs.

Preheat the oven to 325°F.

Spray a large non-stick pan with olive oil. Place the pan over medium-high heat and add the mushrooms. Cook, tossing frequently, for about 10 - 15 minutes until the mushrooms are well caramelized.

Sprinkle the flour over the mushrooms and cook for another two minutes. Add the chicken stock and the salt. Cook until the sauce begins to thicken and add the butter. Remove from the pan to a small bowl.

Clean and dry the pan and place over medium-high heat. Spray with olive oil and after the pan is hot add the sea scallops. Cook for about 2 minutes on each side until seared light brown.

Place the seared scallops into two au gratin or other shallow oven proof dishes. Top each dish with half of the mushroom mixture and then half of the bread crumbs.

Place in the preheated oven and cook for about 12 minutes (depending on the size of the individual scallops). Top with the cheese and cook for another 2 minutes until the cheese is melted. Serve.