Nov. Recipe of the Month: Scallops, Asparagus and Artichoke Gratin

Recipe from

1 1/2 lbs U10 sea scallops
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 pepper
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

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.

Makes 6 servings