Ingredients: |
Ingredients: 3/4 pound fresh sea scallops
3 tablespoon butter at room temperature
3 large garlic cloves minced
1 medium shallot, minced
1 ounce thinly sliced prosciutto, minced
2 tablespoons minced fresh parsley plus extra for garnish
1 tablespoon freshly squeezed lemon juice
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons good olive oil
1/4 cup panko breadcrumbs
5 tablespoons white wine (divided) use chicken broth if you don't want wine
2 tablespoons Parmesan cheese, optional
Lemon for garnish
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Directions: |
Directions:Preheat the oven to 425 degrees F. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.
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, 2 tablespoons wine, 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.
To Assemble:
Pat scallops dry with a paper towel and place them in the baking dish in a single layer. Spoon the garlic butter evenly over the top of the scallops. Carefully pour the remaining 3 tablespoons of wine into the bottom of the baking dish being careful not to disturb the garlic butter topping. Bake for 12 to 16 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dish 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 over angel hair pasta and with crusty French bread. Serves 2.
* OPTIONAL: Sprinkle Parmesan cheese over the top and place under the broiler until the cheese browns. |
This recipe for Scallop Gratin is from