Enticing meals don't have to end when Newport Restaurant Week does. These featured recipes taken from our participating restaurants will have you channeling your inner culinary skills long after NRW comes to a close.
Forty 1 North's Scallop Gratin in the Shell
- 12 oz Sea Scallops cut in half crosswise
- 1 leek
- ½ White Onion
- 1 Rib Celery
- ½ Head Fresh Fennel
- 4 oz White Wine
- 4 oz Heavy Cream
- 2 oz Extra Virgin Olive Oil
- Salt and white pepper
- 8 oz Fresh Button Mushrooms cut in chunks
Slice the leeks, onion, celery and fennel thinly and slowly. Cook in olive oil with and white pepper until vegetables are translucent and tender. Transfer to a blender and blend until very smooth. Keep warm.
Sauté mushrooms and add white wine and cream. Add the vegetable puree to thicken and add the scallops cook until just warm.
Transfer the scallops to large scallop shells or individual baking dishes and brown under the broiler for a minute until bubbly and brown.