Scallop And Mushroom Gratin

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 2 tablespoons butter
• 3/4 lb mushroom, sliced
• 2 tomatoes, seeded and diced
• 3 lbs sea scallops
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 egg yolks
• 1 tablespoon water
• 2 tablespoons dry wine
• 1 tablespoon minced shallot
• 3/4 cup sour cream
• 2 tablespoons dijon mustard

Recipe

• 1 preheat oven to 450°.
• 2 heat a saute pan over medium-high heat, add the butter and when it stops foaming, add the mushrooms and saute until they are tender and any juices they release have cooked away, about 5 minutes; transfer to an ovenproof dish and spread in an even layer, then top with the tomatoes; arrange the scallops on the mixture and season with salt and pepper.
• 3 bring about a 1/2 inch of water to a simmer in a large saucepan; mixtogether the egg yolks, 1 tablespoon water, wine and shallots in a stainless steel mixing bowl; set the bowl over the simmering water and whisk constantly until a thick foam forms, about 8 minutes; remove the bowl from the heat, fold in the sour cream and mustard and spoon over the scallops.
• 4 place dish in the oven and bake until the scallops are nearly cooked through, about 6-8 minutes; if the top is not browned, broil the scallops just long enough to make the top golden brown, 1-2 minutes.
• 5 serve at once.