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"To cook is to
create. And to create well...is an act of integrity, and faith."
Scallops au Gratin
"Cooking is at once one of the simplest and
most gratifying of the arts,
but to cook well one must love and respect food."
Recipe of the Day Categories:
Friday, November 10, 2006
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and Scallops au Gratin
Joey D’s, Woodland Hills, CA
pound boneless, skinless chicken breast, cut into ¾-inch cubes
pound sea scallops, rinsed, patted dry
tablespoons clarified butter
mushrooms, sliced thin
cup dry white wine
cup heavy cream
teaspoon minced fresh tarragon leaves
cup freshly grated Gruyère cheese
chicken and scallops with salt and pepper and dredge them in flour,
shaking off the excess.
a large skillet heat clarified butter over high heat until hot but not
smoking. In it sauté the chicken and scallops, stirring, for 2
minutes. Add shallots and
mushrooms and cook the mixture, stirring, for 1 minute, or until the
sauce coats a spoon. Add wine and reduce it to about 2 tablespoons.
Add cream and tarragon and cook the mixture, stirring, for 1 minute,
or until it coats a spoon, and add salt and pepper to taste.
the mixture between two 7-inch gratin dishes, sprinkle Gruyère over
the tops and bake dishes in a preheated 375° F. oven for 4 to 5
minutes, or until the sauce is bubbly. Serves 2.
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