5682 - 75 Street NW Edmonton
Alberta, Canada T6E 5X6

Asparagus And Artichoke Gratin


Asparagus And Artichoke Gratin

Ingredients:

 

  • 1 1/2 lbs U10 sea scallpos
  • 8 tbsp unsalted butter, divided
  • 1/2 cup finely chopped shallots
  • 6 tbsp all-purpose flour
  • 2 cups cream
  • 1 cup milk
  • 1 1/2 cups shaved parmesan cheese, divided
  • 2 tsp kosher salt
  • 1/2 tsp ground black pepepr
  • 1/2 tsp lemon zest
  • 1/2 tsp crushed red pepper
  • 2 pounds asparagus, trimmed and blanched
  • 2 (15 ounce) cans artichoke hearts, drained
  • 4 tbsp panko bread crumbs
  • 1/2 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.