Site search

1. Clean outside of shells. Remove scallops, including coral and beard; rinse to remove debris. Set aside. Scrub inside of shells; set aside.

2. In small pan, combine wine, water, onion, parsley, thyme, bay leaf, salt and peppercorns; add scallops. Shallow poach over medium-low heat until scallops just reach opaque, about 6 minutes.

3. Remove scallops from heat; set aside. Reserve poaching liquid.

For dry duxelles:
1. Thinly slice four mushrooms; set aside. Finely chop remaining mushrooms. Place in cheesecloth or clean towel; squeeze to remove excess moisture.

2. In large saute pan, heat butter and oil over medium heat. Add minced onion and shallot; cook 3 minutes. Stir in mushrooms; add salt and pepper. Cook, stirring occasionally, until soft and liquid has evaporated.

3. Season with salt and pepper; stir in parsley.

For sauce duxelles:
1. In small saucepan, combine reserved poaching liquid, mushroom liquor, shallot, demiglace, tomato puree and dry duxelles. Simmer 5 minutes.

2. Remove from heat; stir in parsley. Reserve.

For gratin:
1. Preheat oven to 400°F. Thick slice scallops; chop coral. Coat each scallop shell with sauce duxelles and ½ t. white wine.

2. Place sliced scallop and coral on top of sauce; surround with mushroom slices. Cover with sauce duxelles. Sprinkle with breadcrumbs; cover with melted butter. Place in oven; bake until breadcrumbs are golden and mushrooms cooked.

3. Remove from oven; sprinkle with lemon juice and chopped parsley. Serve immediately.