Baked Scallops Gratin is a dish that’s sure to impress!
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The first time I made this, I was a little unsure of what my husband thought because he had this serious look on his face. He slowly took one more bite as I waited for him to say something … not that I was expecting him to say something, but thought he might because of this serious look he was giving me.
He put down his fork and came over and came me a kiss and said, “this is the best thing you’ve ever made. This is a definite keeper to serve when we have guests over” Of course, he has said things like this before because he is after all my best taste-tester and fan. But it did make me feel good and I made it again a week later.
Yields: 2 servings
10-12 large wild caught scallops (about 5-6 per person), I used the frozen kind from Costco
2 Tablespoons unsalted butter, melted
2 large garlic cloves, minced
1 medium shallot, minced
2 ounces thinly sliced prosciutto, minced
4 sun dried tomatoes, minced
1 tablespoons minced fresh parsley, plus extra for garnish
zest and juice of one lemon
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 Tablespoons extra virgin olive oil
1/4 cup gluten free panko or bread crumbs (I used homemade gluten free bread crumbs)
1/4 cup parmesan cheese, shredded
Lemon, for garnish (optional)
Preheat the oven to 350°F. Place 2 gratin dishes on a sheet pan.
Place scallops in bowl to thaw or you can run under warm water.
To make the topping, place butter in a bowl. Add the garlic, shallot, prosciutto, sun dried tomatoes, parsley, lemon juice, salt, and pepper and mix until combined. Add the olive oil until combined. Fold the panko and parmesan cheese and set aside.
Pat the scallops dry with paper towels. Cut each scallop into 4-6 pieces depending on size. Distribute among the 2 gratin dishes. Spoon the garlic butter topping evenly over the top of the scallops. Bake for 12-15 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 chopped parsley.
Serve immediately and enjoy.
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