BAY SCALLOPS GRATIN

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Bay Scallops Gratin image

This is adapted from one of the barefoot Contessa's recipies. I didn't have some of the items she called for, so I used what I had. Also wondered about the gratin dishes because of all the discussions about pyrex dishes, was wondering about any glass dish at the high temp, so I made my own out of foil.

Provided by Jane Whittaker

Categories     Seafood

Time 30m

Number Of Ingredients 11

2 lb bay scallops
3 Tbsp butter
2 Tbsp minced garlic from a jar
1 medium shallot, minced
2 slice bacon, fried crisp and crumbled
1 tsp dried parsley
1 tsp each salt and pepper, or to taste
2 Tbsp olive oil
2 Tbsp grated parmesean cheese
1/2 c bread crumbs, panko would be the best
6 Tbsp white wine

Steps:

  • 1. Let the butter come to rooom temp. With an electric mixer combine the butter, garlic. shallot, bacon, parsley, lemon juice salt and pepper.
  • 2. With the mixer running, add the olive oil. Stir in the bread crumbs.
  • 3. Dry scallops with paper towels.
  • 4. Put 1 tablespoon wine in each gratin dish. divide the scallops between dishes, Sprinkle with crumb mixture.
  • 5. Bake in a pre heated 425° oven for 12 to 15 min.

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