scallop gratin

My husband has been asking for scallops for a couple of weeks now. I’m not a huge fan of fish, so we don’t eat it that often in our house, but I thought I would make this familiar recipe for him. I had first made the Barefoot Contessa bay scallop recipe back when I was in college for my husband. I remember it being super involved and extremely overwhelming {maybe I was just inexperienced!}. This time, I used Barefoot Contessa’s recipe again, but only as a basis {and it seemed a lot less overwhelming and rather quick in fact!}. I wasn’t able to find the bay scallops she uses, so I went with the sea scallops. And I wasn’t able to find fresh, so I had to go with frozen. I have to say though, the frozen scallops were not bad!  Just be sure to remove the muscle {as a mentioned above} around the scallops if has not already been removed. Scallop gratin seems like such a fancy dish and it took hardly any time at all. This modified recipe is definitely a keeper 🙂

Thanks for stopping by!
Scallop Gratin

3 tablespoons unsalted butter, at room temperature

3 large garlic cloves, minced

1 small shallot, minced
1 ounce thinly sliced prosciutto di Parma, minced {regular prosciutto is fine too}
2 tablespoons parsley, minced
1 tablespoons lemon juice
3 tablespoons olive oil
1/4 cup panko
2 tablespoons white wine {I used a Sauvignon Blanc}
12 oz. sea scallops {I had to use frozen because fresh were not available!}
Salt and pepper to taste

Preheat the oven to 425 degrees. Place 2 small gratin dishes on a sheet pan. To make the scallop topping, place the butter, garlic, shallot, prosciutto, parsley, lemon juice, salt and pepper in a medium sized bowl and mix with a hand mixer until combined. With the mixer on low, slowly add the olive oil until completely combined. Carefully fold in the panko. Place 1 tablespoon of wine in the bottom of each gratin dish. With a knife, remove the white muscle from the side of each scallop, if necessary {I didn’t need to remove}. Distribute the scallops among the two gratin dishes. Spoon the butter mixture evenly over the top of the scallops. Bake for 10 to 12 minutes or until the topping is golden brown and sizzling. If you would like the top to be crisper, place the gratin dishes under the broiler for about 2 minutes, until browned.