Recipe by ChefDLH
This is a scallop recipe from Ina Garten's new book in 2008" Back to Basics." It makes a great dish for entertaining so most of the work is done ahead. Easy dinner party item if you are serving 6 people no thought needed for the main course. Pair with a salad and crusty bread. Another winner by her and now you, when you make it. It can also be made using shrimp. Enjoy! ChefDLH
Top Review by Scoutie
This is SOOOO good, the best scallop dish ever! Was just getting ready to post this and here it is. I have been making this for some time now and here is what I do: Can use bacon instead of the prosciutto ( I find prosciutto too salty) Sautee the garlic and shallots in a little olive oil first, about 2 minutes. I don't use Pernod, just white wine or sherry. Add about 1/2 tsp. of lemon zest to the panko mixture. Use one baking dish instead of the individual dishes. (needs less butter that way) Be sure to set it under the broiler. This is also great with tilipia too. Thanks for posting, ChefDLH.
- 6 tablespoons unsalted butter, at room temperature
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 4 tablespoons minced fresh parsley, plus extra
- fresh parsley, for garnish
- 2 tablespoons fresh lemon juice
- 2 tablespoons Pernod
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 6 tablespoons olive oil
- 1⁄2 cup panko breadcrumbs
- 6 tablespoons dry white wine
- 2 lbs fresh bay scallops
- lemon, for garnish
Directions See How It's Made
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) 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, Pernod, 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 6 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.