Bay Scallop Gratin ( Ina Garten, Back To Basics ) Recipe

Name: Bay Scallop Gratin ( Ina Garten, Back To Basics )
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; fresh parsley, for garnish; 2 tablespoons fresh lemon juice; 2 tablespoons Pernod; 2 teaspoons kosher salt; 1 teaspoon fresh ground black pepper; 6 tablespoons olive oil; 1/2 cup panko breadcrumbs; 6 tablespoons dry white wine; 2 lbs fresh bay scallops; lemon, for garnish

Servings: persons

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
fresh parsley, for garnish
2 tablespoons fresh lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons olive oil
1/2 cup panko breadcrumbs
6 tablespoons dry white wine
2 lbs fresh bay scallops
lemon, for garnish

1
Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
2
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.
3
Preheat the broiler, if it's separate from your oven.
4
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 6 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.

625

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 6 tablespoons unsalted butter, at room temperature, 6 large garlic cloves, minced, 2 medium shallots, minced, 2 ounces thinly sliced prosciutto di Parma, minced, and more.

Yes, Bay Scallop Gratin ( Ina Garten, Back To Basics ) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Bay Scallop Gratin ( Ina Garten, Back To Basics )

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