Bay Scallop Gratin
You can never have too many side dish recipes, so give Bay Scallop Gratin a try. This pescatarian recipe serves 6. One serving contains 428 calories, 21g of protein, and 30g of fat. A mixture of parsley, prosciutto di parma, kosher salt, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 44 minutes. Taylor Bay Scallop Ceviche, Bay Scallop Seviche with Melon Pearls, and Ramps & Bay Scallop Quiche With A Gruyère Crust are very similar to this recipe.
Instructions
Watch how to make this recipe.
Preheat the oven to 425 degrees F.
Place 6 (6-inch round) gratin dishes on a sheet pan.
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.
Preheat the broiler, if it's separate from your oven.
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 3 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.
Recommended wine: Pinot Noir, Chardonnay, Chenin Blanc
Pinot Noir, Chardonnay, and Chenin Blanc are great choices for Bay Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The King Estate Domaine Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 50 dollars per bottle.
![King Estate Domaine Pinot Noir]()
King Estate Domaine Pinot Noir