BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )
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
Provided by ChefDLH
Categories < 30 Mins
Time 29m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- 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.
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Shuvo rahman
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
SAFDAR Ali king G
[email protected]I'm not a big fan of scallops, but I loved this dish. The scallops were cooked perfectly and the sauce was amazing.
Mariam Mahmoud
[email protected]I've never made a gratin before, but this recipe was easy to follow and the dish turned out beautifully.
Kazim Hutwani
[email protected]This dish is perfect for a special occasion. It's elegant and delicious.
Saidy Lamin
[email protected]I love Ina Garten's recipes and this one didn't disappoint. The bay scallop gratin was creamy, cheesy, and delicious.
Nonjabulo Njenje
[email protected]The recipe was easy to follow and the dish turned out great! I used frozen bay scallops and they worked perfectly.
Ayden John
[email protected]The bay scallop gratin was a bit too rich for my taste, but my husband loved it.
Suubi Joel
[email protected]This dish is a keeper! I've made it several times and it's always a crowd-pleaser.
Sajida Yasmeen
[email protected]The bay scallop gratin was easy to make and absolutely delicious. The scallops were tender and the sauce was creamy and flavorful.
Chimi changa Playz
[email protected]I made this dish for a special occasion and it was a showstopper! The presentation was beautiful and the taste was even better.
fatima Keaton
[email protected]The bay scallop gratin turned out amazing! The scallops were succulent and the sauce was rich and cheesy. My family loved it. Highly recommend!
Tiffany Freeman
[email protected]This bay scallop gratin was a hit with my dinner guests! The scallops were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this dish again.