SCALLOPS, ASPARAGUS, AND ARTICHOKE GRATIN


Championship recipe for the "Anything but Meat" appetizer at the 2017 Rock'n Ribs BBQ Festival!!!

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

  1. Set the EGG for direct cooking without the convEGGtor at 400°F/204°C.
  2. 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.
  3. 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.
  4. 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



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