Recipe for Gratin of Bay Scallops from Ina Garten (All rights reserved)
2 tbsp. Unsalted Butter at room temperature
1 large garlic clove, minced
1 small shallot, minced
1 ounce thinly sliced Prosciutto di Parma, minced
2 tbsp. Fresh parsley minced plus more for garnish
1 tbsp. Fresh lemon juice
1 tbsp. Pernod, can be substituted with Sambuca or Ouzo
½ tsp. Kosher salt
¼ tsp. Freshly Ground Black Pepper
1 tbsp. Extra Virgin Olive Oil
½ cup Panko bread crumbs
2 tbsp. dry white Wine
12 ounces Bay Scallops
Lemon for squeezing over finished dish.
Equipment: Individual gratin dishes*
*Apilco makes great ones (link)
1. Preheat the oven to 425 degrees F. Place 2 (6-inch round) gratin dishes on a sheet pan.
2. To make the topping, place the butter in medium bowl. 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.
3. Preheat the broiler, if it’s separate from your oven.
4. Place 1 tablespoon of the wine in the bottom of each gratin dish. Pat the scallops dry with paper towels and distribute them among the 2 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 9 to 11 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.