Bay Scallop Gratin
From Ina Garten, the Barefoot Contessa.
This recipe contains butter (unsalted), garlic, shallots, prosciutto, parsley, lemons, pernod (absinthe), salt (kosher), black pepper, olive oil, bread crumbs (panko), wine (white, dry), scallops (bay), lemons
- 2 tbsp. unsalted butter, at room temperature
- 2 clove(s) small garlic cloves, minced
- 1 medium shallots, minced
- 1 oz. thinly sliced prosciutto di Parma, minced
- 1 tbsp. minced fresh parsley, plus extra for garnish
- 1 tbsp. freshly squeezed lemon juice
- 1 tbsp. Pernod (absinthe)
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 2 tbsp. good olive oil
- 1/4 cup(s) panko
- 2 tbsp. dry white wine
- 1/2 lb. fresh bay scallops
- Lemon, for garnish
- 1. Preheat the oven to 425 degrees F. Place 2 (6-inch round) gratin dishes on a sheet pan.
- 2. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).
- 3. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined.
- 4. Fold the panko in with a rubber spatula and set aside.
- 5. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.
- 6. Preheat the broiler, if it’s separate from your oven.
- 7. Place 1 tablespoon of the wine in the bottom of each gratin dish.
- 8. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.
- 9. Pat the scallops dry with paper towels and divide them among both dishes.
- 10. Spoon the garlic butter evenly over the top of the scallops.
- 11. Bake for 12-15 minutes or until the topping is golden and sizzling and the scallops are barely done.
- 12. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.
- 13. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.