Baked Bay Scallops Gratin

We 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
1/8 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.
For 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.
http://www.walkingonsunshinerecipes.com/

Baked Sea Scallops with Bacon

A friend invited us to a birthday dinner about 10 years ago and made this dish with large sea scallops and shared the recipe.  I've often seen smaller bay scallops at the fish counter or in frozen bags.

I've made this with smaller scallops, but recently our local fish market had large fresh sea scallops @ $10 a pound so we treated ourselves.  I only used a half pound when recently making this this and it easily fed four.

It makes an impressive dish for company or a special occasion.

Baked Sea Scallops with Bacon
1 to 1 1/2 pounds of scallops
2 Tabs. lemon juice
2 tsps. tarragon
1 to 2 eggs beaten with a few Tabs. of water
seasoned bread crumbs for coating, about a cup
3/4 to one cup or more of chopped lightly cooked bacon
Boiled water to steep scallops prior to baking


Preheat oven to 425.  Place scallops in a bowl.  In a pan, boil enough water to cover scallops, add tarragon and lemon juice, then pour over scallops.

 Let steep for 5 minutes, then pour off water and put scallops into a colander to let drain and cool.  When cooled, depending on size, cut large scallops in four sections. (about 3/4 to 1-inch pieces

Roll pieces in bread crumbs, dip in egg mixture, then roll again in bread crumbs and place close together in an ovenproof dish serving dish.  Sprinkle top generously with chopped bacon that has been partially cooked.

Bake no more than 9 or 10 minutes, until heated through and bacon is crispy. If bacon is not crispy or browned enough, place dish in oven under broiler until bacon is finished cooking.

Remember scallops were "cooked" when steeped in boiling water. Overcooking scallops ruins them!   The idea to coat and heat through so the coating and bacon is quickly browned and crisp. Serves 8 to 10.

Estimated Cost: will vary depending on size of scallops and type, bay or sea scallops. Mine were premium sea scallops from local fish market here on the Pacific coast.  Grocery stores often carry smaller frozen one. Allow 2-3 oz. per person.  The breading and bacon add another few ounces per serving.