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Oysters and Scallops Au Gratin

Posted on December 19, 2021 | No Comments on Oysters and Scallops Au Gratin

The Romans documented oysters as aphrodisiacs in the second century A.D, where it was written about “the wanton ways of women after ingesting wine and eating giant oysters”. In reality oysters are very nutritious, high in protein, and rich in phosphorus, iodine and zinc, which are known to increase the sexual health of both men and women. On the other hand, nutmeg was higly prized by Chinese women as an aphrodisiac, since a large quantity can produce a hallucinogenic effect. In this recipe, enjoy the baked goodness of oysters and scallops with two different, yet oh-so-delicious toppings.

Yield: 12 portions

Ingredients:

  • 24 pieces fresh oyster meat, removed from shells
  • 24 pieces scallops with shells

Spinach Topping:

  • 4 tbsp unsalted butter
  • 2 cups spinach leaves, chopped
  • 2 pieces garlic cloves, chopped
  • 1 tbsp flour
  • 1 cup skim milk
  • 1/4 cup low fat cheese, grated
  • salt and pepper
  • nutmeg

Garlic Butter Topping:

  • 5 pieces garlic cloves, minced
  • 6 tbsp unsalted butter
  • 1 cup wheat bread crumbs
  • 1 tbsp basil, chopped

Procedures:

  1. Preheat oven to 350 F
  2. Prepare oyster scallop base by placing 1 piece of oyster meat per shell.
  3. Prepare spinach topping by sauteing garlic in 3 tablespoons melted butter. Add spinach leaves and cook until wilted. Set aside.
  4. Prepare white sauce base for spinach topping by melting remaining butter. Add flour and mix well to form dough. Slowly add milk and whisk until free of lumps and sauce has thickened. Season to taste with nutmeg, salt and pepper. Return spinach topping to white sauce.
  5. Prepare garlic butter topping by sauteing garlic in 3 tablespoons butter. Set aside
  6. Prepare breadcrumb mixture by melting remaining butter and adding breadcrumbs and basil. Set aside
  7. Assemble by topping half of oyster-scallop base with about 1 tablespoon white sauce and 1/2 tablespoon grated cheese. Top remaining base with garlic butter about 1 tablespoon breadcrumb mixture.
  8. Bake until oyster and scallops are cooked through and topping has browned.

Nutrition Facts Per Serving:

  • Calories (kcal) 310
  • Carbohydrates (g) 156
  • Protein (g) 40
  • Fat (g) 10

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