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.)
Course main
Cuisine Asian
Keyword Potatoes Au Gratin, Scallops, Scallops gratin, seafood
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 6
Calories 387kcal
Author Debby - www.AFeastfortheEyes.net
Ingredients
6tablespoonsunsalted butterroom temperature
6large garlic clovesminced
2medium shallotsminced
2ouncesthinly sliced prosciutto di Parmaminced, optional (I didn't use)
2tablespoonstarragonfreshly minced (optional, my preferred herb)
4tablespoonsfresh parsleyfreshly minced, plus extra for garnish
2tablespoonslemon juicefreshly squeezed
2tablespoonswhite winemay substitute Pernod
2teaspoonsKosher salt
1teaspoonblack pepperfreshly ground
6tablespoonsgood olive oil
1/2cuppanko crumbsregular bread crumbs not recommended
7tablespoonsdry white wineor Pernod
2poundsfresh bay scallops
lemonfor 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 GartenYou could substitute fresh shrimp for the scallops, if you wish.