Simple Classic French Scallops Baked in the oven. For many, scallops are intimidating to prepare, given they can be quite tough if over-cooked. This preparation is fool-proof, like most Barefoot Contessa recipes. It’s elegant and special, incredibly delicious and easy to make ahead.
A couple of notes about this dish – it can be prepared with bay scallops, or sea scallops – the sea scallops are much larger and will need to be cut into quarters to cook properly. This recipe also can be scaled up or down, and baked in a larger shallow dish if you don’t have small ones that are safe for a hot oven. I use cast iron skillets – those cinnamon roll skillets from Christmas time are perfect for this!
The original recipe from Ina calls for using a stand mixer for the topping – I don’t love dragging mine out if not absolutely necessary, and I have found using a fork to mash the ingredients together works perfectly – one less thing to wash!
Typically this would be a white wine dinner, but it’s cold out and this red worked beautifully with it – thanks to Kevin at Shubie’s – this was perfect!
Bay Scallop Gratins
Ingredients
- 3 Tbsp butter at room temperature
- 3 large garlic cloves minced
- 1 large shallot minced
- 2 ounces thinly sliced prosciutto di Parma, or pancetta minced
- 2 Tbsp minced fresh parsley plus extra for garnish
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp Pernod
- 1 tsp kosher salt
- 3/4 tsp freshly ground black pepper
- 3 Tbsp good olive oil
- 1/4 cup panko
- 3 Tbsp dry white wine
- 1 pound fresh bay scallops
- Lemon wedges and chopped parsley for garnish
Instructions
- Preheat the oven to 425 degrees F. Place 3 (6-inch round) gratin dishes on a sheet pan - alternatively, I use mini cast iron skillets.
- To make the topping, place the butter in a large shallow bowl (I use a pie plate). Add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined with a fork or potato masher. Stir in the olive oil, and then fold the panko in with a rubber spatula and set aside.
- Place 1 tablespoon of the wine in the bottom of each gratin dish, or skillet. 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 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.
Notes
