Bay Scallop Gratin

By karen1

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
• 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
• 1/2 cup panko bread crumbs
• 6 tablespoons dry white wine
• 2 pound fresh bay scallops
• lemon for garnish

Preparation

Step 1

Preheat oven to 425 degrees. Place 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 thou making mayonnaise, until combined. Fold the panko crumbs in with a rubber spatula and set aside.

Place 1 tablespoon of the wine in the bottom of each 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 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.