December 29, 2008

Bay Scallop Gratins

I have been really looking at my Barefoot cookbooks a lot lately, and came across this one and it sounded right up our alley. Steve and I had a low-key Christmas at home, so we decided to make a nice dinner for ourselves. I love scallops and Steve loves prosciutto and this recipe is a nice combination of them both.

I think the topping would have come out a bit better if a) I would have used individual gratin dishes like the recipe calls for instead if a glass 8x8 dish, b) if I would have broiled them the entire time to get a much crustier top and c) if I had a Kitchen Aid mixer to blend it :). I didn't take a picture, because mine did not look at all like the Barefoot's. Tasted good, but not so appealing to look at. So, here is the photo from the Food Network website.

Makes 3 gratins

3 Tablespoons unsalted butter, at room temperature (very important)
3 large garlic cloves, minced
1 medium shallot, minced
1 ounce thinly sliced prosciutto di Parma, minced
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoon freshly squeezed lemon juice
1 tablespoon Pernod (French liquor, with a licorice smell)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons olive oil
1/4 cup panko (Japanese dried bread flakes)
3 tablespoons dry white wine (something you would drink with dinner)
1 pound fresh bay scallops

Preheat oven to 425 degrees. Place 3 6" 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, the shallot, prosciutto, parsley, lemon juice, Pernod, salt and pepper until combined. With the mixer still on low, add the olive oil slowly, as though making a mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Preheat broiler if its separate from your oven.

Place 1 Tablespoon of wine in the bottom of each gratin dish.

Pat the scallops down with a paper towel so they are dry and distribute them among the 3 dishes. If you could only find sea scallops (which are larger than bay scallops), cut them into quarters before placing them in the dish.

Spoon the garlic butter evenly over the top of the scallops. Bake for 10-12 minutes until the top is golden and sizzling and the scallops are barely done. If you want the top crustier, place under the broiler for 2 minutes until browned. Serve with a squeeze of lemon and chopped parsley.

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