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Bay Scallops Gratin |
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| Serves 6 |
Prep 18 mins |
Cooking 12 mins |
Easy |
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Ingredients |
Ingredients for 6
6 tbsp unsalted butter, & room temperature
6 large garlic cloves, finely chopped
2 medium shallots, finely chopped
60 g thinly sliced prosciutto di Parma, chopped
4 tbsp chopped fresh parsley, + garnish
2 tbsp fresh lemon juice
2 tbsp Pernod
2 tsp kosher salt
1 tsp fresh ground black pepper
6 tbsp olive oil
120g panko breadcrumbs
6 tbsp dry white wine
900g fresh bay scallops
lemon, for garnish
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Ingredients for 3
3 tbsp unsalted butter at room temperature
2 large cloves garlic, finely chopped
1 shallot, finely chopped
30g thinly sliced prosciutto di Parma, chopped
2 tbsp chopped fresh parsley, + garnish 1⁄2 tbsp fresh lemon juice
1⁄2 tbsp Pernod
1⁄2 tsp kosher salt
1⁄4 tsp fresh ground black pepper
3 tbsp olive oil
60g panko breadcrumbs
3 tbsp dry white wine
450g fresh bay scallops
lemon, for garnish
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Preheat the oven to 210 C/ 200 C Fan/
Gas 7. Place 6 or 4 (15 cm round)
gratin dishes on an oven tray.
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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.
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Preheat the grill, if it's
separate from your oven.
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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 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. If you want the
top crustier, place the dishes under the grill 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.
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DAILY
DINNERS 
