BAY SCALLOPS JERSEY STYLE

Bay Scallops Jersey Style image

Provided by Carole Davis @rodeo1mom

Categories Fish

Number Of Ingredients 17

Previous Next

6 tablespoon(s) unsalted butter at room temperature
6 clove(s) ggarlic minced or 3 tbl. preminced in the jar
2 medium shallots chopped
2 ounce(s) prosciutto shredded
4 tablespoon(s) minced italian parsely
2 tablespoon(s) fresh lemon juice
1/8 cup(s) white wine
1 medium red pepper, chopped
1 cup(s) sliced crimini mushrooms
2 teaspoon(s) kosher salt
1 teaspoon(s) black pepper
1 cup(s) halved cherry tomatos heirloom if possible
1 cup(s) italian bread crumbs
6 tablespoon(s) olive oil, extra virgin
1/4 cup(s) white wine
1 pound(s) fresh bay scallops(the little ones)
- lemon to garnish

Steps:

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes or an 8x8 ovenproof baking dish on a sheet pan.
To make the topping, place the butter in the 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, 1/8 c. white wine, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the bread crumbs in with a rubber spatula and set aside.
Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 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. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.