Birthday scallops

My husband requested scallops for his birthday dinner.  I handed him some cookbooks and he saw a recipe in The Barefoot Contessa Back to Basics that appealed to him for scallop gratins.  I made a few changes (her recipe calls for Pernod which I don’t care for and bay scallops aren’t in season.)  Here is what I did:

Scallop Gratin

  • 3/4 lb sea scallops, washed, dried and quartered
  • 2 TB butter, cut in pieces
  • 1 garlic clove, chopped
  • 1 shallot, chopped
  • 1 oz prosciutto, finely chopped
  • 2 TB parsley
  • 1/2 tsp lemon zest
  • 1 1/2 tsp lemon juice
  • 2 TB white wine
  • 2 TB olive oil
  • 1/3 cup panko

Combine butter, garlic, shallot, prosciutto, parsley, lemon zest, lemon juice and white wine in a small food processor.  Add 1/2 of olive oil and process and then repeat with remaining.  Remove from processor and fold in with panko in a bowl.

Place scallops in shallow gratin dishes and spread topping over top.  Bake at 425 for 10 – 12 minutes.  Serve with salad and a roll.

This would be a good recipe for a dinner party as you could assemble ahead of time and then put in oven when ready to serve.  I was afraid the prosciutto would overwhelm the scallops but it blended in nicely.  I think next time I’ll add a little more white wine and a little more lemon juice.  This will definitely make another appearance!

Happy Birthday honey!