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Gratins Of Bay Scallops, Five Variations


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1/4 lb. finely chopped mushrooms

1 shallot, finely chopped

1 T. butter

2 T. finely chopped parsley

2 T. heavy cream


thinly sliced rings of scallion greens for garnish

6 T. heavy cream

10 oz. baby spinach leaves, wilted in boiling water, refreshed under cold water, squeezed dry and finely chopped

Pinch of saffron threads which have been placed in 1 T. warm water for 30 minutes

2 T. olive oil

2 t. balsamic vinegar

1 slice of smoked salmon sliced into thin slivers

1/2 t. white miso paste

2 T. panko bread crumbs

1/4 c. roasted cauliflower, mashed up

2 T. grated Gruyère cheese

1 T. cream

Fresh thyme leaves for garnish

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