Tuesday, June 26, 2012

Bay Scallop Gratin



I am hosting a white dinner party in a few weeks and I do not have a dinner party without testing a recipe. Everything in the dinner is to be white. A Challenge for sure!!! 

 Living fairly far from the ocean, awesome seafood can be hard to come by... but Bay Scallops are fairly inexpensive and easy to find.

I decided to try Ina Garten's Bay Scallop Gratin.




She assured me that the dish could be made well in advance of company and put in for ten minutes to finish off. 




I think the dish was delicious however, the recipe should be tweaked for my tastes. No wine in the bottom of the dish, less shallots, less lemon, less garlic and more breadcrumbs... 




My Adaptation of her recipe... Much better.. I think I have my main dish for the dinner.



Bay Scallop Gratin

Ingredients
  • 6 tablespoons unsalted butter, at room temperature
  • 2 large garlic cloves, minced
  • 1/2 medium shallots, minced
  • 4 tablespoons minced fresh parsley, plus extra for garnish
  • 1 tablespoons freshly squeezed lemon juice
  • 2 tablespoons Chardonnay
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 6 tablespoons good olive oil
  • 1 cup panko
  • 2 pound fresh bay scallops
  • Lemon, for garnish
Directions

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 and with a hand mixer on low speed add the garlic, shallot, prosciutto, parsley, lemon juice, 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.
Pat the scallops dry with paper towels and distribute them among the 6 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.  Next place under the broiler for two minutes.  
Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

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Cynthia