Bay Scallop Gratin adapted from Ina Garten’s Barefoot Contessa Back to Basics
- 3 tablespoons unsalted butter, at room temperature
- 3 large garlic cloves, minced
- 1 medium shallot, minced
- 1 ounce thinly sliced prosciutto di Parma, minced
- 2 tablespoons minced fresh parsley, plus extra for garnish
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons Gioia Luisa Lemoncello
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons good olive oil
- ¼ cup panko
- 3 tablespoons dry white wine
- 1 pound fresh bay scallops or sea scallops cut into fourths
- Lemon, for garnish
- Preheat the oven to 425 degrees. Place 3-6 inch round gratin dishes on a sheet pan or use 1 casserole with low sides.
- Place the butter in bowl of an electric mixer fitted with the paddle attachment; you can also use a hand mixer. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Lemoncello, salt and pepper and mix until combined.
- With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.
- Pat the scallops dry with paper towels and distribute them among the 3 dishes or one casserole. Place wine in the bottom of each gratin/casserole dish.
- Fold the panko in with a rubber spatula.
- Spoon the garlic butter evenly over the top of scallops.
- Bake 10-12 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.
- To serve, finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty bread.