Saffron Scallop Gratin
Serves: 3
Eloise Gerhold
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
48
Sourness
41
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Breadcrumbs (fresh)3 tbsps
Extra-Virgin Olive Oil1 tbsp
Parsley (chopped fresh)1 small
Onion (finely diced)1 large
Garlic (clove, chopped)1 tsp
Paprika (smoked)1 cup
White Wine (dry)2 tbsps
Unsalted ButterDirections:
1
Preheat the broiler
2
(If possible, position the broiler rack 3 inches from the heat
3
) Mix the breadcrumbs, 1 tablespoon olive oil, the parsley and a pinch of salt in a small bowl
4
Soak the saffron in a separate small bowl with 1 tablespoon water
5
Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet (preferably cast iron) over medium-high heat
6
Add the scallops, season with salt and sear until golden, about 2 minutes
7
Flip and cook 1 more minute; transfer to a plate (do not wipe out the skillet)
8
Heat the remaining 1 tablespoon olive oil in the skillet
9
Add the onion and carrots, season with salt and cook until the onion is soft, about 4 minutes
10
Add the garlic and paprika and stir until toasted, about 1 minute
11
Add the wine, scrape up any browned bits and cook until the liquid is almost evaporated, about 1 minute
12
Stir in 1 1/2 cups water, the saffron and soaking water, and any juices from the plate of scallops
13
Bring to a simmer and cook until about 1/4 inch of liquid remains, 8 to 10 minutes
14
Season with salt
15
Remove the skillet from the heat and stir in the butter until melted
16
Return the scallops to the skillet, transfer to the broiler and cook, rotating the skillet as needed, until the scallops are firm, 1 to 2 minutes
17
Sprinkle the scallops with the breadcrumb mixture and continue to broil until browned, 1 to 2 more minutes, rotating as needed
18
Photographs by Con Poulos