Asparagus And Artichoke Gratin

Ingredients:

• 1 1/2 lbs U10 sea scallpos
• 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 pepepr
• 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

Instructions:

• 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.

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