This is a really elegant dish. It is great to serve to guests. The flavors were good. At first, I was worried that the scallops may over-cook. But no, the time and oven temperature was just right. The toppings were amazing! Bryan and I kept dipping the bread into the sauce and spreading the toppings over the bread. Hmmm…. So tasty.
Scallop Gratin (Adapted from Ina Garten’s Bay Scallop Gratin)
2 – 3 servings
– 1 lb fresh sea scallops or bay scallops
– 1 oz prosciutto di Parma (thinly sliced, minced)
– 1 medium shallot (minced)
– 3 garlic cloves (minced)
– 1 tablespoon lemon juice
– 2 tablespoons fresh parsley (minced)
– ¼ cup panko (Japanese breadcrumb)
– 3 tablespoon white wine
– 3 tablespoons olive oil
– 3 tablespoons unsalted butter (at room temperature)
– ¾ teaspoons salt
– ½ ground black pepper
– French bread (to serve with)
- Make sure butter is at room temperature.
- Preheat the oven to 425˚F. Put 3 (6-inch round) gratin dishes on a sheet pan.
- For the topping, mix the butter with garlic, shallot, prosciutto, parsley, lemon juice, salt, and pepper with an electric mixer or hand mixer on low-speed. Combine and add the olive oil slowly until the mixture looks creamy. Fold in the panko and set aside.
- With the gratin dish, add 1 tablespoon of white wine in each dish. Pat the scallops dry with paper towels. If using sea scallops, cut each scallop into half. Distribute the scallops into the 3 gratin dishes. Put the garlic butter mixture over the top of the scallops evenly.
- Bake for 9 – 11 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 lemon juice and some chopped parsley.
- Serve immediately with French bread.
Original recipe: Read