"'Tis the season for food that makes everyone feel a little bit loved and special; for showstoppers but preferably the kind that don't stop the show for too long, given how much else is likely to be going on. This French classic, which can be made a day ahead, if necessary, and/or bulked out with other seafood, is a luxurious light starter or fancy canape. Prep 20 min Cook 15 min Makes 6"
"A note on the seafood If you'd like to keep costs down, go for frozen scallops, or for smaller queen scallops (farmed or hand-dived ones tend to be the most sustainable), or mix scallops with other seafood such as small shelled clams and prawns, etc, and cook and serve them in gratin dishes. Store live scallops in the fridge round-side down. For a more substantial dish, add another chopped scallop, or other seafood, per person."
"Clean the scallops Ask the fishmonger to clean fresh scallops in the shell (or do it yourself: carefully prise open the shell slightly by inserting a sturdy knife near the hinge, then run a flexible knife down the inside of the flat side and gently detach the meat. Spoon it out, then, keeping any orange roe, pull off and discard the frill and black stomach; a video might be helpful). Rinse the scallop meat and reserve the top shells."
Large scallops are prepared either fresh in their shells or from frozen, with options to use smaller or mixed seafood to reduce cost. Shallots are finely chopped and sweated in butter, with optional garlic or thyme used sparingly to preserve delicate seafood flavour. Scallops are then poached in wine and finished with cream. The topping combines garlic, parsley, butter and dried breadcrumbs to create a golden gratin crust. Live scallops should be stored round-side down in the fridge. The dish can be made a day ahead or bulked out for more substantial portions.
Read at www.theguardian.com
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