Bay Scallop Gratin

Name: Bay Scallop Gratin
Prep time: 44 min
Cook time: 44 min
Total time: 44 min
Yield: 6
Cuisine: Global
Ingredients: 907 grams fresh bay scallops; 1 teaspoon freshly ground black pepper; 6 Tbsps dry white wine; 4 Tbsps minced fresh parsley, plus extra for garnish; 6 larges garlic cloves, minced; 2 teaspoons kosher salt; 6 servings Lemon, for garnish; 2 Tbsps freshly squeezed lemon juice; 6 Tbsps good olive oil; 118 milliliters panko; 2 Tbsps Pernod; 57 grams thinly sliced prosciutto di Parma, minced; 2 mediums shallots, minced; 6 Tbsps unsalted butter, at room temperature

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.

Equipment you will use

Oven

Place 6 (6-inch round) gratin dishes on a sheet pan.

Equipment you will use

Frying 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.

Ingredients you will need

Lemon Juice

Mayonnaise

Prosciutto

Olive Oil

Parsley

Shallot

Butter

Garlic

Pepper

Pernod

Panko

Salt

Equipment you will use

Hand Mixer

Spatula

Blender

Bowl

Preheat the broiler, if it's separate from your oven.

Equipment you will use

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.

Ingredients you will need

Garlic Butter

Scallops

Wine

Equipment you will use

Paper Towels

Knife

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.

Ingredients you will need

French Bread

Lemon Juice

Scallops

Parsley

Equipment you will use

Broiler

Equipment

Ingredients

Servings:

907grams

fresh bay scallops 1teaspoon

freshly ground black pepper 6Tbsps

dry white wine 4Tbsps

minced fresh parsley, plus extra for garnish 6larges

garlic cloves, minced 2teaspoons

kosher salt 6servings

Lemon, for garnish 2Tbsps

freshly squeezed lemon juice 6Tbsps

good olive oil 118milliliters

panko 2Tbsps

Pernod 57grams

thinly sliced prosciutto di Parma, minced 2mediums

shallots, minced 6Tbsps

unsalted butter, at room temperature

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.