3 Videos | Photo: Bay Scallop Gratin Recipe
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
- 6 tablespoons dry white wine
- 2 pound fresh bay scallops
- Lemon, for garnish
Directions
Preheat the oven to 425 degrees 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, parsley, lemon juice, Pernod, 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.
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By bonnietracy_122...
Lansing, 47
on April 07, 2013
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I seriously feel like I'm stabbing Ina in the back writing this because I adore her and most of her recipes. This was way, way, way over the top too strong with the shallots and garlic - and we are lovers of all things garlic/onion so that's really saying something. Also, far too salty. I believe I may try it again, but I would soften the garlic and onion by frying them in the butter first and the salt would be cut in half. I do love what the Pernod does for it though and am intrigued to use it in other recipes as there appears to be quite a calling for it added to dishes.
By crystalh19
on March 10, 2013
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Great recipe ! This takes away the stress I usually get when trying to sear the perfect scallop. Easy & delicious. I added large prawns as well. Once I mixed up the butter, prosciutto and seasonings I just let it sit for about an hour to meld the flavors. Then layered the prawns & scallops in a casserole dish. Added the panko at the last minute, then topped the seafood with the mixture. Popped in the oven for about 12 min, then broiled to get the top nice & crispy. Another WINNER Ina, thanks very much ! Prawns & scallops came out perfectly cooked, and the butter mixture added fantastic flavor. I may never sear scallops again :
By Norma Ann
Medford, NY
on February 15, 2013
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I just finished having this for dinner. This is absolutely delicious!! I had to adjust the recipe because I was the only one having this. I did not have Pernod or prosciutto; did not substitute for either and I used Riesling instead of dry white wine. Cooked the scallops for an extra five minutes because I added a few extra (for my version of one serving. This will certainly go into my Recipe Box and be made again. Thank you Ina for another great recipe!!
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