The Pioneer Woman Tasty Kitchen
Profile Photo

Dock of the Bay Scallop Gratiné

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

4
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Fresh bay scallops bathed in butter, garlic and breadcrumbs … Yum!

Ingredients

  • 7 Tablespoons Unsalted Butter, Softened But Not At Room Temperature
  • 6 cloves Garlic, Smashed To Remove Skin
  • 2  Shallots, Cut In Quarters
  • 1 slice Prosciutto, 2 Ounce Slice, Roughly Chopped
  • 4 Tablespoons Fresh, Flat-leaf Parsley, Chopped
  • 1 Tablespoon Lemon Juice, Freshly Squeezed
  • 1 teaspoon Freshly Ground Black Pepper
  • 6 Tablespoons Olive Oil
  • 1 cup Panko Breadcrumbs
  • 4 Tablespoons Dry White Wine
  • 2 pounds Bay Scallops, Cleaned
  • 1  Lemon, Zest And Juice, For Garnish
  • Fresh Flat Leaf Parsley Sprigs, For Garnish
  • 1  French Baguette, Cut Into Four Pieces And Sliced Almost All The Way Through

Preparation

1. Preheat oven to 425ºF.

2. Very lightly coat the inside of four, 2 cup size, oval gratin dishes using 1 tablespoon of the butter and arrange the dishes on a large baking sheet.



3. Put the remaining 6 tablespoons of butter in a food processor and pulse 2 or 3 times. Add the garlic, shallots, prosciutto, parsley, lemon juice and pepper and process until thoroughly combined.

4. With the food processor running, add the olive oil slowly through the feed tube until combined. Remove the butter mixture to a medium bowl, stir in the panko breadcrumbs and set aside.



5. Place 1 tablespoon of the wine in the bottom of each buttered gratin dish. Rinse and pat the scallops dry with paper towels and divide them among the dishes. Spoon the topping loosely over the top of the scallops. Bake on the center rack of the preheated oven for 10 minutes, until the dishes are sizzling and the crust is lightly colored. The scallops are almost, but not fully cooked at this point. Leave the baking sheet on the center rack and turn the oven heat to broil for 2 minutes to finish cooking the scallops and toast the coating. Remove from the oven.

6. Use a zester to strip long threads of zest from the lemon. Cut the zested lemon in half and drizzle each dish with a few drops of juice. Sprinkle the lemon zest threads over the dishes and garnish with a sprig of the parsley.

Serve immediately with one baguette piece per serving, encouraging your guests to tear off bits of bread to soak up the all the liquid goodness left in the bottom of the gratins.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

Catfish Roasted with Tomatoes and Horseradish
Profile Photo by Mary Frances in Main Courses
Did you know that horseradish is considered a power food? It's...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Shrimp Etouffee
Profile Photo by Heather Seeley in Main Courses
Hearty and warming shrimp etouffee served with rice and crusty bread.
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep: Cook:

Serves: 6 Level: Easy


Coconut Ginger Mussels
Profile Photo by Dana @ Killing Thyme in Main Courses
Deliciously sweet, gingery and coconut-y, these mussels are sure to impress!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Lemon Sole Roasted with Leeks and Tomatoes
Profile Photo by Mary Frances in Main Courses
I adore leeks but the only recipe I know and love...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy


Mahi Mahi with Roasted Tomatoes and Fennel
Profile Photo by The Messy Baker in Main Courses
Pan-seared mahi mahi topped with roasted tomatoes and fennel.
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 2 Level: Easy