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Bay Scallop Gratin

Bay Scallop Gratin
  • 4 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Ina Garten (Barefoot Contessa) cooks the way I love to eat. I made this dish for my husband, for a date night at home. It's very simple to make, and it impressed my husband. He said it was just like eating out at a fancy restaurant. Very simple to make, full of flavor. I made a couple of adaptions to the recipe, and noted them in the directions.

Ingredients

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma*, minced
2 Tbsp. Freshly minced tarragon (my adaption)
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod*
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
½ cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish
NOTE: I didn't use the Prosciutto di Parma, nor the Pernod (I used white wine instead) and I still loved the recipe

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. 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). 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. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. 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. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread NOTE: Pernod is a liquor I just don't buy, and I didn't want to invest in it just for this recipe. The dish still turned out to be flavorful. I also didn't add the Prosciutto. I love it, but didn't have it and I didn't miss it in the recipe.

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