A delicious part for your holiday meal! We love this recipe for Scallops, Asparagus, and Artichoke Gratin.
1½ lbs U10 sea scallops
8 tbsp unsalted butter, divided
½ cup finely chopped shallots
6 tbsp all-purpose flour
2 cups cream
1 cup milk
1½ cups shaved Parmesan cheese, divided
2 tsp kosher salt
½ tsp ground black pepper
½ tsp lemon zest
½ tsp crushed red pepper
2 pounds asparagus, trimmed and blanched
2 (15 ounce) cans artichoke hearts, drained
4 tbsp Panko bread crumbs
½ cup crumbled bacon
Set the Big Green EGG for direct cooking without the convEGGtor at 400°F/204°C.
Melt 4 tablespoons butter in a Big Green Egg Cast Iron Skillet; add scallops and cook until almost opaque and slightly browned, turning once. Remove from the skillet.
Add the remaining butter and shallots; cook, stirring occasionally about 5 minutes until tender. Stir in flour, cook for one minute. Gradually stir in milk and cream; cook 3 to 4 minutes until thickened. Stir in 1 cup cheese, salt, pepper, lemon zest and red pepper.
Add asparagus and artichokes, stirring to coat; cook 10 minutes. Add scallops, top with bread crumbs and bacon; cook 3 to 5 minutes more.
Makes 6 servings.
Recipe and photo from Big Green Egg.