Nantucket Bay Scallops and Eastham Turnip-Potato GratinPosted in Low Calorie, Main Course, Seafood, Side Dishes, Vegetables on March 12th, 2010 by Eileen Devlin
I really wanted seafood last night and I am so glad I came across these two recipes because I was NOT disappointed. I also had leftover Gruyere cheese and was longing to use it. The sweetness of the bay scallops with the cheesy tenderness of the gratin was quite satisfying! I had never had turnips before (or at least that I can remember) and now I’m turned on to the possibilities of actually incorporating turnips into a semi-regular ingredient for my meals. Who knew!
For zee scallops:
2 tbsp butter
2 bay leaves
1.5 lbs bay scallops (remember these are sweeter that the bigger sea scallops)
1/2 tsp salt
1.5 tsp fresh lemon juice
1/4 cup Panko bread crumbs
1 tsp grated lemon rind
chopped fresh chives
1. Place butter and bay leaves in a small saucepan over medium-low heat; cook until butter melts. Remove from heat and let stand 30 minutes. Skim solids off the top and discard along with bay leaves.
2. Lightly coat scallops with cooking spray. Heat a large, heavy skillet (I used my cast iron) over high heat. Cook the scallops in 2 batches for about 1 minute each. Place in a bowl. Sprinkle scallops with salt. Add juice and 1/2 the butter to scallops; toss to coat.
3. Combine panko and remaining butter. Heat pan over medium-low heat. Add panko mixture to pan and cook 2 minutes until golden brown. Remove from pan.
4. Place 1/3 c scallops into a ramekin. Sprinkle with panko, lemon rind, and chives. Makes 8 servings.
Your turnip-potato gratin:
1.25 lbs turnips, peeled, and cut into 1/8 in thick slices (I used a mandoline slicer)
1/2 tsp salt
1/2 tsp freshly ground pepper
3/4 lb baking potato, peeled, and cut into 1/8 thick slices
3/4 c Gruyere grated, divided
3/4 c fat-free, low-sodium chicken broth
1. Place turnips in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes. Remove, drain, and pat dry.
2. Preheat oven to 350.
3. Arrange 1/3 turnips in a 2 qt prepped baking dish; sprinkle with 1/3 salt and pepper each. Arrange half of potato over turnip. Sprinkle 6 tbsp cheese evenly over the potato. Arrnage 1/3 turnips and sprinkle again with 1/3 salt and pepper each. Arrange remaining potato and then turnips last. Sprinkle remaining salt and pepper and pour broth over the whole dish. Cover with foil, pressing foil onto turnip slices. Bake for 1 hr.
4. Preheat broiler.
5. Uncover and sprinkle with remaining cheese. Broil for about 8 minutes. Makes 8 servings.
Let me tell, ya – this meal was fabulous! At first I was nervous when I dug into the gratin because the bottom was watery. But it just needed time to sit and soak it all in. I never really wait till my food cools down to try it so the first bite was excellent. And don’t worry it is cheesy enough. I was wondering how 3/4 c cheese would make this an actual “gratin” but the flavor was definitely there. I know I encourage to make the dishes I post but if you enjoy scallops DO THIS ONE!
Nantucket Bay Scallops:
Fat: 3.6 g
Protein: 14.6 g
Carbohydrate: 3.4 g
Fiber: 0.1 g
Cholesterol: 36 mg
Sodium: 280 mg
Eastham Turnip-Potato Gratin:
Fat: 3.4 g
Protein: 4.7 g
Carbohydrate: 12.4 g
Fiber: 1.9 g
Cholesterol: 11 mg
Sodium: 243 mg