Try this delicious Scallops, Asparagus and Artichoke Gratin in the Big Green Egg Cast Iron Skillet!
Ingredients
- 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
Instructions
Set the 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
This is an amazing recipe!!
I prepped everything earlier in the day so it was ready to just put together on The Egg (my husband’s domain)!!
We perched the Recipe in a tree and went to work!
It went together quickly and was fabulous!
We love making this, always a fan favorite.
This is flat out delicious. I doubled the shallots and cooked the bacon in the same skillet , and left the drippings. Served it over rice which I did cook indoors.
how do you control the temperature while doing the prep work with the lid up?
Great recipe, did this for a birthday party celebration feeding four people and it was excellent. Personal preference might be to add a few more scallops maybe 1/2 lb but otherwise “motto bono.” Will be on the keeper list for the LG BGE .
This sounds great