Prep 10 mins
Cook 15 mins
another recipe from bon appetit, so easy and tasty, but then i just love scallops!
- 1 lb bay scallop
- 3 tablespoons olive oil
- 3 tablespoons vermouth
- 1 large shallot, shopped
- 1 1⁄2 teaspoons chopped tarragon
- 2⁄3 cup breadcrumbs
- fresh ground pepper
- preheat oven to 450.
- combine all ingreds,except breadcrumbs, divide between 4 small au gratin dishes top each with breadcrumbs.
- ,bake aprox 15 minutes.
I absolutely love the flavors of this dish. Since I need to eat gluten-free, my gf breadcrumbs worked just fine for this. I recommend using completely thawed scallops and even patting them dry with paper towels before mixing them with the other ingredients. In my limited experience with scallops, I've found they release water upon cooking. If you like tarragon, you will love this dish! Thanks chia!
The scallops came out very tender and the flavor was great. I didn't, however, have the right type of baking dish, and consequently am not giving any stars until I can bake them correctly. In the dish I have they were swimming in the sauce, and I'd like to see how the texture would be if baked properly in a more shallow, gratin, dish.
These were so simple to make and very tastey. I used fresh Tarragon at the amount perscribed, but would of liked more flavor. The recipe did not indicate dried or fresh.