Gratin of Scallops with Porcini and Chives Recipe

Gratin of Scallops with Porcini and Chives Recipe

  • 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
  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.
  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.
  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.
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