When I was redoing the recipe index for this blog, I realized there is a serious lacking of seafood recipes. It’s not that we don’t eat seafood, we just tend to eat the same recipes and when I do try something new, it ends up being either extremely unphotogenic or I just don’t have time to take a picture!
We love scallops and one of the recipes we eat often is Scallops Provencal. In my quest for looking for new ways to prepare scallops, I came across this recipe for Bay Scallop Gratins. The scallops are baked in white wine and topped with a flavorful panko and prosciutto topping. These turned out wonderfully, and my only regret was not picking up the crusty bread to have on the side, per the recipe suggestion.
Bay Scallop Gratins
- 3 tablespoons unsalted butter, at room temperature
- 3 large cloves of garlic, minced
- 1 medium shallot, minced
- 1 ounce thinly sliced Proscuitto, minced
- 2 tablespoons minced fresh parsley, plus extra for garnish
- 1 tablespoon freshly squeezed lemon juice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons good olive oil
- 1/4 cup Panko
- 1/4 cup dry white wine
- 1 pound fresh bay scallops, patted dry
- Lemon, for garnish
Preheat the oven to 425 degrees F. Place 3 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, 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.
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. 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.
Makes 3 gratins.
Note: I used ramekins to bake these in. Since the ramekins are smaller, but deeper, I used four of them and only placed 3/4 of a tablespoon of wine in each of them. I think the topping would have gotten a bit crispier in a gratin dish, so if you have those, use them, but otherwise the ramekins worked just as well!