Baked Bay Scallops Gratin

 photo 97E84761-B5C9-4421-8A5A-A33EB25D7CB6-3599-0000063F65AE3CF5_zps1ddec228.jpgWe love seafood and live near a fishing seaport for year round ocean treasures. Thanks to Ina Garten, Barefoot Contessa from the Food Network for this recipe which I had to try.

I posted my baked sea scallop recipe a while back - they're large and expensive, but more often I find smaller sea scallops on sale and stock up. 

She uses prosciutto, but my frugal substitute is bacon.  The recipe calls for Pernod, a licorice/anise liquor, but it can be left out, or substituted with anise extract.

Her recipe serves 6, allowing about 5 oz. of scallops per serving, but allowing 4 oz. would extend her recipe to serve 8.  I adapted it to serve four. 

This could also could be made in a small flat casserole dish if not having individual ramekins.  I happen to have heart shape ramekins so adjusted her recipe for one pound which was ample for 4 servings.

Baked Bay Scallops Gratin
(adapted from Ina Garten)
4 Tabs. butter, at room temperature
4 garlic cloves, minced
 photo D78C01DE-02B6-4DCA-95FC-1499CEB0FF12-3599-00000644CF37AC98_zps64a00bcc.jpg1/8 cup onion or shallots, minced
1 ounce thinly sliced prosciutto, minced, or 2 strips bacon lightly fried and minced
2 Tabs. minced fresh parsley, plus extra for garnish
2 Tab. lemon juice
1 Tab. Pernod liquor, or anise extract, optional
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
4 Tabs. olive oil
1/3 cup Panko crumbs
4 Tabs. white wine
1 pound of  bay scallops
Parmesan cheese, finely grated
Lemon for garnish

Preheat the oven to 425 degrees
Place 4 gratin dishes on a sheet pan.
 photo 25AE3045-23A4-46E9-B6C2-13682BD49B5B-3599-0000063F775509C9_zps691ddf8f.jpgFor the topping, place the butter in a bowl and with an electric mixer mix on low speed, add garlic, onion, prosciutto/or bacon, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With mixer still on low, add  olive oil slowly as though making mayonnaise, until combined. Fold in Panko in with a spatula and set aside.

Place 1 tablespoon of the wine in the bottom of each gratin dish. Pat scallops dry with paper towels and distribute them among the 4 dishes. Spoon the garlic butter evenly over the top of the scallops.

Bake for 10 to 12 minutes, until topping is golden and sizzling and scallops are barely done. If you want a crustier top, place gratin dishes under a  broiler for 2 minutes, until browned. Finish with a sprinkling of grated Parmesan, squeeze of lemon juice and garnish with parsley. Serve with crusty bread to dip into juices.

Estimated cost: $5.50 or less; $1.40  per serving or less.
Foodie Friends Friday

No comments:

Post a Comment