Bay Scallop Gratin adapted from Ina Garten’s Barefoot Contessa Back to Basics

Bay Scallop Gratin adapted from Ina Garten’s Barefoot Contessa Back to Basics
3 Servings
  • 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
  1. Preheat the oven to 425 degrees. Place 3-6 inch round gratin dishes on a sheet pan or use 1 casserole with low sides.
  2. 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.
  3. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.
  4. 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.
  5. Fold the panko in with a rubber spatula.
  6. Spoon the garlic butter evenly over the top of scallops.
  7. Bake 10-12 minutes, until the topping is golden and sizzling and the scallops are barely done.
  8. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.
  9. To serve, finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty bread.


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