The first time I tried this, I wanted to drink the butter broth right out of the dish. The flavor is so amazing. This dish is when I discovered shallots, which might be my favorite thing in the world. Another winner from Ina Garten. I have made a couple of modifications, but it is hard to mess with perfection. The other great thing about this dish is that it is so easy and fast to put together. It can be used with bay scallops or shrimp. I’ve done both with tasty results and in under 30 minutes.
Bay Scallop Gratins
adapted from Ina Garten’s Barefoot Contessa Back to Basics cookbook
- 4 T unsalted butter, at room temperature
- 3 large garlic cloves, minced
- 1 medium shallot, minced
- 1 ounce thinly sliced prosciutto di Parma, minced
- 2 T minced, fresh parsley
- 1 T freshly squeezed lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup panko bread crumbs (do NOT substitute with regular bread crumbs)
- 3 T dry white wine
- 1 pound fresh bay scallops
Preheat the oven to 425 degrees F. Place three (6-inch round) gratin dishes on a sheet pan.
Place the softened butter , garlic, shallot, prosciutto, parsley, lemon juice, salt and pepper in a bowl and stir to combine thoroughly. Fold in panko and set aside. Place 1 T 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 evenly among the three (or in my case, four) dishes.
Spoon the garlic butter evenly over the top of the scallops, bake for 10-12 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 two minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately.