Shows
In the Kitchen
First Up
03:42
First Up
Bay Scallop Gratin Recipe 03:42
Bay Scallop Gratin is an easy make-ahead main dish for guests or family.
Now Playing
01:11
Now Playing
Onion How-Tos 01:11
Food Network shares tips on how to peel, slice, dice and mince onions.
Now Playing
01:24
Now Playing
Food Network Shows How to Crush, Slice and Mince Garlic 01:24
Food Network teaches how to crush, slice and mince garlic. Peel off some of the papery skin from the garlic and then smash the head of garlic with the heel of your hand to loosen the cloves; if you only need a few cloves, leave the head intact and pull some off. Separate the cloves. To peel a clove, cut away the root end with your knife. Lay the flat side of the knife over the clove while holding the knife handle, then with the heel of your free hand carefully whack the knife against the garlic to separate the skin from the clove. To crush the peeled garlic, lay the flat side of the knife over the clove and smash it again. To slice peeled garlic, lay the clove flat on the cutting board and hold it with the fingertips of one hand, keeping them curled under. Using a rocking motion with the knife, make thin slices by moving the knife slowly across the clove. To mince peeled garlic, lay the flat side of a knife over the clove and smash it. Roughly chop the clove then move your free hand flat across the tip of the knife and use a rocking motion to chop the garlic until it’s finely minced.
Bay Scallop Gratin
- Level: Easy
- Total: 44 min
- Prep: 30 min
- Cook: 14 min
- Yield: 6 servings
Share This Recipe
- Level: Easy
- Total: 44 min
- Prep: 30 min
- Cook: 14 min
- Yield: 6 servings
Ingredients
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Jordan Andino
Scallop Risotto
14m
Easy
CLASS
PREMIUM
31m
Easy
CLASS
PREMIUM
Dana Beninati
Seared Scallops with Lemon and Bacon
24m
Easy
CLASS
PREMIUM
Mark Bittman
Simplest Asparagus Gratin
9m
Easy
CLASS
Take a Class on
Food Network Kitchen
Amanda Freitag
Seared Scallops
13m
Easy
CLASS
Anne Burrell
Cheesy Potatoes Gratin
33m
Easy
CLASS
