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Cassie Corkran shared this recipe originally
published in the Barefoot Contessa, Back to Basics. Cassie substituted
ham for the Prosciutto. She told us the dish received thumbs up from
everyone. Serves 6. |
| Quantity |
Ingredients |
Preparation Notes |
| 6 Tbsp |
Unsalted Butter |
- Preheat oven to 425 degrees
- Place 6 gratin dishes on a cookie sheet
- To make topping:
- Place butter in mixing bowl. use low speed
and add garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt and
pepper. Mix to combine. Add oil slowly until combined.
Fold the panko in and set aside.
- Preheat the broiler if separate from oven
- Place 1 Tbsp of wine in bottom of each gratin dish.
- With a sharp knife, remove the white muscle and
membrane from the side of each scallop and discard.
- Pat the scallops dry with paper towel.
- Distribute scallops among the dishes.
- Spoon garlic butter topping evenly over the tp of
the scallops
- Bake for 10 - 12 minutes until topping is golden
and sizzling and the scallops barely done.
- Place under broiler for 2 minutes until browned
- Garnish with a squeeze of lemon and sprinkling of
chopped parsley.
|
| 6 Lrg |
Garlic Cloves,
minced |
| 2 Med |
Shallots,
minced |
| 2 oz |
Thinly sliced
Prosciutto di Parma, minced |
| 4 Tbsp |
Fresh Parsley,
minced |
| 2 Tbsp |
Lemon Juice,
fresh squeezed |
| 2 Tbsp |
Pernod |
| 2 tsp |
Kosher Salt |
| 1 tsp |
Black Pepper,
freshly ground |
| 6 Tbsp |
Good Olive Oil
|
| 1/2 C |
Panko (Japanese
bread crumbs) |
| 6 Tbsp |
Dry White Wine |
| 2 lbs |
Fresh Bay
Scallops |
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Lemon for
garnish |
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Download print friendly version of this recipe from the Soltys
Family Favorite Recipe Collection.
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