Bay Scallop Gratins
Simple Classic French Bay Scallops baked in the oven
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
This is a classic recipe from the Barefoot Contessa Back to Basics cookbook. It can be scaled up and baked in a larger shallow dish if you don't have the smaller ones, and can also be easily prepared in advance, and left in the fridge until you're ready to bake.