Recipe

Bay Scallop Gratin Recipe

	Pleclare / All my dishes 11 months, 1 week ago Wonderful entree for dinner party. Sometimes I use sea scallops and cut them. From Ina Garten. Prep:30m Cook:15m Servings:6	Pleclare
	buttergarlicshallotspanko crumbsprosciuttoparsleylemon juicepernodkosher saltpwepperolive oilwhite winelemon

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Ingredients

6Tbs unsalted butter

6lg.garlic cloves,minced,2 med shallots,minced

2oz. thinly sliced prosciutto de Palma,minced

4Tbs minced fresh parsley,plus extra for garnish

2Tbs fresh squeezed lemon juice

2Tbs Pernod(anise flavored liquer)

2tsp kosher salt

1tsp fresh ground pepper

6Tbs good olive oil

1/2c panko

6Tbs dry white wine

2lbs. fresh bay scallops

Lemon for garnish

Directions

Preheat oven to 425. Place 6(6" round) gratin dishes on sheet pan.

To make topping: Place butter in bowl of electric mixer fitted with paddle attachment(can also use hand mixer).With mixer on low speed,add the garlic,shallot,prosciutto,parsley,lemon juice,Pernod,salt and pepper and mix until combined. With mixer still on low,add the olive oil slowly as if making mayonnaise,until combined. Fold the panko in with rubber spatula,set aside

Preheat broiler if seperate from oven.

Place 1Tbs. of the wine in bottom of each gratin dish. With small sharp knife,remove white muscle and membrane from side of of each scallop and discard. Pat scallops dry with paper towels and distribute them among the 6 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake 10 to 12 mins,until topping is golden and sizzling and the scallops are barely done. If you want the topping crustier,place dishes under broiler for 2 mins. until browned.

Finish with a squeeze of lemon juice and sprinkling of parsley and serve immediately with crusty French bread.

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