Scallop Gratin

BamsBBQ

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6 tablespoons unsalted butter, at room temperature
4 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced bacon, minced and slightly crisp
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons extra virgin olive oil
1/2 cup panko or breadcrumbs
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Preheat the oven to 425* F. Place 6 (6-inch round) gratin dishes on a sheet pan.

Mix butter in the bowl with garlic, shallot, bacon, parsley, lemon juice, salt, and pepper until combined.

Add the olive oil slowly as though making mayonnaise, until combined.

Fold the panko/breadcrumbs in with a rubber spatula and set aside.

Place 1 tablespoon of the wine in the bottom of each gratin dish.

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 Butter mixture 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.

For a crustier top, 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 warm garlic bread.
 
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