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Home > Seafood Recipes > Recipes: Scallop  > Recipe: Tarragon Scallop Gratins

Recipe: Tarragon Scallop Gratins

2 servings

Herbed rice and sauteed cherry tomatoes are suitable accompaniments for this delicate main dish.

8 ounces bay scallops

2 tablespoons olive oil

2 tablespoons apple juice

1 large chopped shallots

1 tablespoon fresh tarragon,

chopped or 1 tsp dried tarragon

1/3 cup fresh bread crumbs

Preheat oven to 450.

Combine scallops, olive oil, apple juice, chopped shallot and tarragon in a medium bowl. Season with salt and pepper. Mix to blend. Divide mixture between 2 small gratin dishes. Sprinkle fresh breadcrumbs over, dividing evenly.

Bake until scallops are just cooked and opaque and crumbs on top are golden, about 15 minutes.

Recipe can be doubled.

Note: Would you like to make your own bread crumbs to ensure freshness. Cut 8 slices of bread into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 15 to 20 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind into a coarse powder. May be stored in refrigerator in a tightly sealed container for several days. Makes 1 cups.


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Clambake Photos Copyright 2004 Quality Fresh Seafood, LLC. All rights reserved. These images may not be copied without written permission. All other photos Copyright 2004

Recipe: Tarragon Scallop Gratins



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