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Bay Scallop Gratin Recipe

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This recipe for Bay Scallop Gratin is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 T. butter room temp
6 lg garlic cloves minced
2 med shallots minced
1/2 red bell pepper minced
2 oz prosciutto minced
4 T. parsley, minced
2 T. lemon juice (and zest)
2 T. Pernod
2 t. salt
1 t. pepper
6 T. olive oil
1/2 c. panko
6 T. white wine
2 lb. bay scallops
lemon slices
Directions:
Directions:
preheat oven 425º

Sautee shallots, red pepper, meat in little oil.
Mixer with paddle add butter and add other ingredients except oil and blend. Add oil slowly while mixing. Fold in panko

add 1 T. wine to each gratin dish. Pat scallops dry and distribute among dishes. Spoon topping over. Bake 10-12 min until top is golden and sizzling. Broiler for 2 min. Add squeeze lemon juice and sprinkle chopped parsley over.
Personal Notes:
Personal Notes:
Excellent with roasted asparagus and toasted ciabatta bread.
And good Albarino

 

 

 

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