Easy But Fancy Scallops Gratin

Scallops, to me, are the fillet of the sea. When cooked properly (as in not overcooked) they are tender and mild in flavor. This recipe isn’t too complicated, and you can even make it ahead of time. It’s fancy enough for a dinner party, too! The panko topping has fresh herbs, garlic and then the scallops are baked in white wine. So incredibly good (Try substituting shrimp, if you wish.)

I had invited my husband for dinner at Chez Debby’s, that Saturday night.  (This is my way of saying I would be cooking at home, for Date Night, and he’d be doing all of the cleanup). Truthfully, I am very lucky that my husband does most of the kitchen cleanup on a regular basis.  Chez Debby’s is affordable cooking, but I try to kick things up a few notches so that it looks like restaurant quality.  Ina Garten to the rescue:

Whenever Whole Foods has their special sales, I stock up– especially when it’s Sea Scallops on sale for half price!  My favorite way to prepare scallops has been to quickly sear them.  This time, I wanted to try something different and Ina’s Scallops Gratin sounded perfect.

I had frozen the scallops.  My “quick thaw” method never involves the microwave. Instead, I rinse them with warm water to separate them, and then soak them. In about 15 minutes, or longer, they are good to go.

 Pat them very dry, and remove the muscle (the “feet”) that it sometimes hanging on to the side.

I made a couple of tweaks to Ina’s recipe.  I chose not to use Prosciutto di Parma because I didn’t have any.  I also decided to add fresh tarragon (which is growing out of control in our garden).  I love tarragon.  Ina also lists Pernod, but I don’t have that on hand.  I wasn’t going to invest in a bottle, just for this recipe.

This is a very easy recipe to make, actually.   I’m going to make delicious garlic-butter topping, and then I’m going to fold in Panko crumbs.  Here’s how:

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, tarragon, prosciutto* ,

Preheat the broiler, if it’s separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish.

Nice!

 

Since the oven was already preheated, I decided to roast fresh asparagus with salt, pepper and a little olive oil. I like to use my cast-iron skillet for ease.  

 

 

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 (which I did) 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 (which I didn’t have, but I wish I had…the sauce is amazing!)

For those of you who watch “The Barefoot Contessa”, you’ve seen many episodes where Jeffrey walks into the kitchen to see what’s cooking.  Craig is my Jeffrey, and this meal was prepared with a lot of love. The table was set, soft music going and just the two of us, and two glasses of chilled white wine. Best of all, this really came together in about 45 minutes.

TASTING NOTES:   I loved this dish.  The scallops were tender, and not overcooked.  How can you go wrong with wine, butter and garlic?  I’m glad that I added tarragon, because it’s one of my favorite herbs.  I didn’t miss adding the Prosciutto at all.  As for my Jeffrey Craig, he really loved this dish.  He said it looked and tasted just like a fancy restaurant. For me, that’s an ultimate compliment.  This recipe, in fact, reminds me a lot of Ina’s Baked Shrimp Scampi that I made quite a while ago.  The panko topping is really good, and I would make this for shrimp or any kind of baked fish. It’s one of my favorite recipes I’ve made in quite a while.

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Scallops Gratin

Scallops, to me, are the fillet of the sea. This recipe isn't too complicated, and you can even make it ahead of time. It's fancy enough for a dinner party, too! The panko topping has fresh herbs, garlic and then the scallops are baked in white wine. So incredibly good (Try substituting shrimp, if you wish.)

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Course: main

Cuisine: Asian

Keyword: Potatoes Au Gratin, Scallops, Scallops gratin, seafood

Servings: 6

Calories: 387kcal

Author: Debby – www.AFeastfortheEyes.net

Ingredients

• 6 tablespoons unsalted butter room temperature
• 6 large garlic cloves minced
• 2 medium shallots minced
• 2 ounces thinly sliced prosciutto di Parma minced, optional (I didn't use)
• 2 tablespoons tarragon freshly minced (optional, my preferred herb)
• 4 tablespoons fresh parsley freshly minced, plus extra for garnish
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons white wine may substitute Pernod
• 2 teaspoons Kosher salt
• 1 teaspoon black pepper freshly ground
• 6 tablespoons good olive oil
• 1/2 cup panko crumbs regular bread crumbs not recommended
• 7 tablespoons dry white wine or Pernod
• 2 pounds fresh bay scallops
• lemon for garnish

Instructions

• Preheat the oven to 425°F. Place 6 (6-inch round) gratin dishes on a sheet pan.

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, 1 tablespoon Pernod (or white wine), tarragon, salt, and black 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 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

Notes

Recipe adapted from Ina Garten

You could substitute fresh shrimp for the scallops, if you wish.

Nutrition

Calories: 387kcal | Carbohydrates: 13g | Protein: 20g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 66mg | Sodium: 1412mg | Potassium: 457mg | Fiber: 1g | Sugar: 1g | Vitamin A: 673IU | Vitamin C: 8mg | Calcium: 60mg | Iron: 2mg

Tried this recipe?Mention @afeastfortheeyes or tag #afeastfortheeyesblog!

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