Tarragon Scallop Gratins
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 3 large slices of bread (I prefer whole wheat) into 1-inch cubes and arrange in a single layer on an ungreased baking sheet. Bake in a 350 degree oven for 6 to 10 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 cup.
Amount Per Serving:
Calories 289 - Calories from Fat 136
Percent Total Calories From: Fat 47%, Protein 29%, Carbohydrate 23%
Totals and Percent Daily Values (2000 calories): Fat 15g, Saturated Fat 2g, Cholesterol 38mg, Sodium 306mg, Total Carbohydrate 17g, Dietary Fiber 0g, Protein 21g, Vitamin A 128 units, Vitamin C 10 units, Calcium 0 units, Iron 1 units