Skip to main content
Epicurious
Bon Appétit

Gratin of Scallops with Porcini and Chives

3.8

(5)

At the restaurant Antico Martini in Venice, Italy, they include the scallop coral-or roe-in the dish and use fresh porcini when in season.

Recipe information

  • Yield

    4 Appetizer servings

Ingredients

1 ounce dried porcini mushrooms
1 cup hot water
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup brandy
12 large sea scallops, halved horizontally
3 tablespoons chopped fresh chives
1/4 cup fresh white breadcrumbs

Preparation

  1. Step 1

    Place porcini in medium bowl. Pour hot water over. Let stand until porcini are soft, about 30 minutes. Remove from water; squeeze any liquid back into bowl. Chop porcini. Reserve soaking liquid.

    Step 2

    Preheat broiler. Heat oil in heavy large skillet over medium-high heat. Add garlic; stir 10 seconds. Add porcini and 1/2 cup reserved soaking liquid, leaving any sediment in bottom of bowl. Add brandy; simmer until almost all liquid evaporates, about 3 minutes. Add scallops and chives; sautée until scallops are almost cooked through, about 2 minutes. Season with salt and pepper.

    Step 3

    Transfer scallop mixture to 9-inch round gratin dish. Sprinkle breadcrumbs over. Broil until breadcrumbs are golden, watching closely to avoid burning, about 3 minutes. Serve hot.

TagsGratinBrandyAlcoholBeveragesItalianEuropeanPorcini MushroomMushroomVegetableScallopShellfishSeafoodChiveHerbs & SpicesMainDinnerNut FreeQuickEasyBroilSauteBon Appétit
Read More
Shrimp Fajitas
Sizzling shrimp fajitas at home—in one pan and under 30 minutes.
Spicy Carrot Rigatoni
Hailee Catalano transforms humble carrots into a beautifully creamy pasta sauce.
Île Flottante
Originally called omelette à la neige (snow omelet) in reference to the fluffy snow-like appearance of the meringue, île flottante (floating island) has a lengthy history that dates back to the 17th century.
Sofrito Bolognese
An ex-boyfriend’s mom—who emigrated from Colombia—made the best meat sauce—she would fry sofrito for the base and simply add cooked ground beef, sazón, and jarred tomato sauce. My version is a bit more bougie—it calls for caramelized tomato paste and white wine—but the result is just as good.
Curried Yellow Squash Soup
Creamy, bright, and wonderfully aromatic with ginger and garlic.
Vodka Gochujang Pasta
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Dirty Martini Spritz
Attention, martini drinkers and spritz drinkers: Please for a single line.