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1.
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Preheat oven to 425 degrees F.
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2.
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Very lightly coat the inside of four, 2 cup size, oval gratin dishes using 1 tablespoon of the butter and arrange the dishes on a large baking sheet.
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3.
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Put the remaining 6 tablespoons of butter in a food processor and pulse 2 or 3 times.
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Add the garlic, shallots, prosciutto, parsley, lemon juice and pepper and process until thoroughly combined.
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4.
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With the food processor running, add the olive oil slowly through the feed tube until combined.
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Remove the butter mixture to a medium bowl, stir in the panko breadcrumbs and set aside.
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5.
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Place 1 tablespoon of the wine in the bottom of each buttered gratin dish.
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Rinse and pat the scallops dry with paper towels and divide them among the dishes.
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Spoon the topping loosely over the top of the scallops.
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Bake on the center rack of the preheated oven for 10 minutes, until the dishes are sizzling and the crust is lightly colored.
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The scallops are almost, but not fully cooked at this point.
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Leave the baking sheet on the center rack and turn the oven heat to broil for 2 minutes to finish cooking the scallops and toast the coating.
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Remove from the oven.
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6.
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Use a zester to strip long threads of zest from the lemon.
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Cut the zested lemon in half and drizzle each dish with a few drops of juice.
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Sprinkle the lemon zest threads over the dishes and garnish with a sprig of the parsley.
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Serve immediately with one baguette piece per serving, encouraging your guests to tear off bits of bread to soak up the all the liquid goodness left in the bottom of the gratins.
