MAPLE CREAM SCALLOP AND BACON GRATIN

Appetizers|Casseroles|Seafood

Ingredients

½ pound bacon strips

1 ½ pounds sea scallops, muscle on the side removed (if not already)

1 small onion, chopped

3.5 ounces shitake mushroom caps, sliced

¼ cup dry sherry

½ cup heavy cream

¼ cup maple syrup

1 tablespoon Dijon mustard

1 cup Jarlsberg cheese, shredded

¼ cup panko breadcrumbs

2 tablespoons parmesan cheese

Instructions

Cook the bacon in a large deep skillet over medium high heat until crispy. Remove and place on a paper towel lined plate to drain. Chop into small pieces and set aside.

Drain all of the bacon fat except about 2 tablespoons from the pan (reserve the remaining fat for the rest of the dish). Heat the remaining oil over medium high heat until almost smoking and add the scallops in a single layer, careful not to crowd them. Sear on the first side for 1 ½ -2 minutes until golden brown and caramelized. Flip and cook for 1-2 minutes on the second side until just barely cooked through (they will cook again in the broiler). Remove them from the pan and place on a plate. Total cook time will depend on the size of your scallops.

Add another tablespoon of the bacon fat to the pan along with the onions and mushrooms. Cook, stirring frequently, for about 2 minutes until the onions are soft and fragrant. Add the sherry to the pan and bring it to a boil. Let it bubble away and reduce by half in the pan.

Add the cream, maple syrup, Dijon, and about 2/3 of the chopped bacon to the pan. Bring to a boil and cook, stirring, for 3-4 minutes until a thick smooth sauce forms. Add any juices that have developed on the plate with the scallops and stir to combine.

To assemble the gratins, place 2-3 scallops (depending on size) in 6-8 scallop baking shells or small ramekins for individual servings (this can also be done as a casserole in a shallow baking pan). Spoon the maple cream sauce evenly over the tops of the scallops followed by the shredded cheese.

Combine the panko and parmesan with 2 more teaspoons of the bacon fat (or melted butter) in a small bowl and mix well. Sprinkle these crumbs over the tops of the shredded cheese and then sprinkle the remaining chopped bacon over the crumbs.

Preheat your broiler to high and place the scallop gratins about 6” under the flame/heating element. Broil for 2-3 minutes watching carefully so they do not burn. Broiler heat can vary so timing will depend on the strength of yours. When the tops are golden brown and the cheese is melted and bubbly, they are done. Remove and garnish with chopped parsley.

Serve 1 shell as an appetizer or 2 as a main course with your favorite sides!