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