I found this recipe on Pinterest and decided to adapt it a little bit to our tastes. I found some small bay scallops on sale (now is a great time to find seafood with Lent underway) and needed to find a fun recipe to try them.
Bay Scallops Gratin (Serves 2)
4 tbsp butter, at room temp
2 large garlic cloves, minced
1/2 tsp onion powder
5 slices of Turkey Bacon, chopped small (I use our poultry scissors to cut it up into small pieces - I find this works better than trying to slice it with a knife)
2 tbsp parsley
1 tbsp lemon juice
1 tsp salt
1 tsp ground black pepper
2 tbsp olive oil
1/2 cup panko
2 tbsp dry white wine (we used a dry riesling)
8 oz bay scallops
Preheat the oven to 425 degrees. Use a gratin dish or a shallow baking dish that would fit all of the scallops in a single layer. I used a shallow 9x9 square dish.
To make the yummy topping, place the butter in the bowl of an electric mixer (like a Kitchen Aid) using the paddle or rubber paddle attachment. If you do not have an electric mixer, use a hand mixer - it is much easy to cream the butter with the ingredients using a mixer than by hand. With the mixer on low speed, add the garlic, onion powder, bacon, parsley, lemon juice, salt and pepper and mix until well combined. With the mixer still on, slowly add the olive oil. Then fold the panko in and set aside.
In the dish, pour the wine in the bottom of the pan. Prepare the scallops for baking by removing the white muscle and membrane of each scallop and discard. Distribute the scallops in a single layer in the dish. Spoon the garlic butter mixture evenly over the top of the scallops. Bake for 10-12 minutes. To get the topping browned and crispy, turn on the broiler and broil the dish for another 1 to 2 minutes. The topping will brown quickly, so do not leave the dish unattended. Sprinkle with a little extra parsley for garnish (if you wish) and some additional lemon juice.
We served our scallops with some sauteed asparagus. Enjoy!
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