Sunday, November 9, 2008

Scallops Gratin

The other day I caught the show
"The Perfect Dinner Party" by
the Barefoot Contessa.
I was intrigued when I heard her say
that she cooks simple things for her
dinner parties so that she does not
have to spend time in the kitchen
while her company is at her house.
That is great! I love the idea
of preparing ahead so that you
can enjoy time with company.
So I gave Barefoot Contessa's
Bay Scallop Gratin a test run
to see how easy it would be
to make for a dinner party.

Bay Scallop Gratin
by the Barefoot Contessa

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish
Preheat the oven to 425 degrees F.
Place 6 (6-inch round) gratin dishes 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, Pernod,
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 panko 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.

Here are the steps in pictures:


and I have to admit pretty easy to make!

1 comment:

Marsha said...

May I come to the dinner party at which you serve these?