BAY SCALLOP GRATIN
vicki
2008, Barefoot Contessa Back to Basics...Perfect Dinner Party
ingredients
- 6 tbsp unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 oz sliced prosciutto, minced
- 4 tbsp minced fresh parsley
- 2 tbsp lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 tsp black pepper
- 6 tbsp good olive oil
- 1/2 cup panko
- 6 tbsp dry white wine
- 2 lbs fresh bay scallops - cleaned and membrane removed
- Lemon, for garnish
directions
- 1
Preheat the oven to 425 degrees F. Place 6 gratin dishes on a sheet pan or 1 casserole.
- 2
To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- 3
Place 1 tablespoon of the wine in the bottom of each gratin dish. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley.
notes
I have split half scallops and half shrimp.
Source: vicki
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews