Bay Scallop Gratin

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Bay Scallop Gratin

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Ina Garten (Barefoot Contessa) cooks the way I love to eat. I made this bay scallop gratin 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.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


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, optional

  • 2

    tablespoons freshly minced tarragon

  • 4

    tablespoons minced fresh parsley, plus extra for garnish

  • 2

    tablespoons freshly squeezed lemon juice

  • 2

    tablespoons Pernod, may substitute white wine

  • 2

    teaspoons kosher salt

  • 1

    teaspoon freshly ground black pepper

  • 6

    tablespoons good olive oil

  • ½

    cup panko crumbs

  • 6

    tablespoons dry white wine

  • 2

    pound fresh bay scallops

  • Lemon, for garnish

Directions

Preheat the oven to 425°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 (optional), parsley, lemon juice, Pernod (or white wine), 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.


Nutrition

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