Scallops Gratin

Every so often, I try a recipe that I have high expectations for, and it ends up absolutely blowing those expectations away. This recipe was certainly one of them. Seafood? Garlic? Butter? Wine? I didn't see how it could be anything but delicious... but I wasn't prepared for exactly how awesome it turned out. It is extremely impressive for how easy it is.

Scallops Gratin

3 Tablespoons unsalted butter, softened
3 large cloves of garlic, minced
1 medium shallot, minced
1 ounce thinly sliced prosciutto, minced
1 Tablespoon dry parsley (or fresh)
1 Tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 Tablespoon olive oil
1/4 cup Panko
1/4 cup dry white wine
1 pound bay scallops, patted dry
Lemon, for garnish

Directions:
Preheat the oven to 425. Place 3 gratin dishes on a sheet pan and place 1 Tablespoon of white wine in the bottom of each dish.

In a small bowl, combine the butter, garlic, shallot, 1 Tablespoon of the white wine, prosciutto, parsley, lemon juice, salt and pepper. Use a fork to combine, mashing as you go. Drizzle in the olive oil, and continue to combine. Fold in the panko and set aside.

Use a paring knife to remove the muscle from each scallop. Divide the scallops evenly among each dish, and spoon the butter mixture over the tops.

Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just barely done. For a crispier top, turn on the broiler for the last 1-2 minutes.

Remove from oven and finish with a squeeze of fresh lemon juice and the remaining parsley. Serve immediately with crusty French bread.



Adapted from Pink Parsley- recipe here, originally from The Barefoot Contessa.