A Dinner from the Sea

We love seafood especially shellfish but alas, beef is more prevalent on the prairie. But sometimes, just sometimes, we splurge with scallops or shrimp and occasionally, just occasionally, lobster.
After two weeks of cruise dining with lobster, shrimp, crab and scallops often on the menu, Kansas beef would not suffice. We needed a meal from the sea!
And Monday we watched Ina Garten make her scallops gratin. Both of our mouths were watering by the time the show was over . . . . and so, a Costco purchase yesterday was a pound or so of scallops. And dinner tonight was scallops gratin!

It is as delicious to eat as it was to watch on television. It is simple. It is a winner. It makes a great entree but smaller portions would make a great first course.

It's Friday which means that we've all been in the kitchen so join Michael at Designs by Gollum and see the delicious dishes everyone cooked up this week.

This recipe is from Barefoot Contessa Back to Basics.

Scallops Gratin

3 T. butter at room temperature

3 large garlic cloves, minced

1 medium shallot, minced

1 ounce thinly sliced prosciutto, minced

2 T. minced fresh parsley

1 T. freshly squeezed lemon juice

1 T. Pernod

1 t. kosher salt

1/2 t. freshly ground black pepper

3 T. good olive oil

1/4 cup panko

3 T. dry white wine

1 pound fresh bay scallops

Preheat oven to 425. Place 3 (6 inch) round gratin dishes on sheet pan.

To make the topping, place the butter in the bowl of an electric mixer fitted with paddle attachment. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt and pepper mixed until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.

Place 1 T. of wine in the bottom of each gratin dish. Pat the scallops dry with paper towels and

distribute them among the 3 dishes (NOTE: I cut mine in half since I had regular size scallops)

Spoon the garlic butter evenly over the top of the scallops. Bake 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. Finish with a squeeze of fresh lemon juice and a sprinkling of fresh parsley. Serve immediately with crusty French bread.