Bay Scallop and Potato Gratin Provençal
January 29, 2011
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Whether this is at all authentically Provençal I have no idea since I pretty much made it up as I went along. For the gratin I used what is essentially an augmented tapenade, a Provençal garlic and olive spread. In a nod to more traditional gratin I did use a bit of butter in the topping but finished it off with olive oil to redeem myself. Those who do not need to cook gluten-free can replace the corn flakes with seasoned breadcrumbs (but you might be surprised at how good the cornflakes are). I served this simply with steamed broccoli and cauliflower. I find that these cousins in the cabbage family look and taste great together.
Since I said that I would pay more attention to technique this year, I call your attention to my use of a food processer in preparing this dish.
- 2 medium or 3 small firm potatoes, about 12 ounces
- ½ cup corn flakes
- ½ tsp. dried thyme
- 4 or 5 garlic cloves, peeled
- 1 small shallots or 2 green onions, peeled or trimmed
- ¼ cup fresh parsley leaves and stems
- 5 or 6 anchovy filets
- 12 black or kalamata olives
- ½ Tbsp. unsalted butter, at room temperature
- ¼ cup dry white wine
- 1 Tbsp. olive oil
- ½ pound bay scallops, thawed if frozen
- Salt and pepper
Bring a pot of salted water to a boil. Scrub or peel the potatoes then slice using the 2 mm in the food processor. Boil until partially done, 5 to 7 minutes. Drain and set aside to cool. Rinse and dry the food processor bowl.
Preheat the oven to 425° (400° for convection). Fit the food processor with the chopping blade. Add the corn flakes and thyme. Pulse until reduced the size of fine bread crumbs. Remove to a small bowl and wipe out the food processor bowl.
Put the garlic in the food processor and pulse a few times to chop. Add the shallot and parsley then chop them. Open the jar and scrape down the sides. Process the anchovies, olives, and butter. Add the wine then, with the processor running, drizzle in the olive oil. Put in the corn flake crumbs and pulse once or twice to combine.
Lightly oil the bottom of a gratin dish and layer in the potatoes, overlapping them. Season with salt and pepper. Arrange the scallops on top of the potatoes and season them as well. Finally spread the topping over the scallops and bake in the oven for 20 minutes. When done, place under the broiler for a couple of minutes to brown the top.