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Scallop Gratins with Garlic-Lemon Butter

3.7

(22)

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Scallop Gratins with Garlic-Lemon ButterScott Peterson

Recipe information

  • Yield

    Makes 4 main-course servings

Ingredients

5 tablespoons chopped fresh parsley
3 tablespoons unsalted butter, room temperature
1 tablespoon chopped shallot
2 garlic cloves, minced
1 1/2 teaspoons grated lemon peel
1 1/2 tablespoons olive oil
1 1/2 cups fresh breadcrumbs made from French bread
1 1/2 pounds sea scallops, side muscles trimmed

Preparation

  1. Step 1

    Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend. Season to taste with salt and pepper. (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

    Step 2

    Preheat oven to 400°F. Heat oil in heavy large skillet over medium heat. Add breadcrumbs; sauté until crisp and golden, about 6 minutes. Transfer to plate.

    Step 3

    Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups. Divide scallops among prepared dishes. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish. Top with breadcrumbs, dividing equally. Dot breadcrumbs with remaining seasoned butter.

    Step 4

    Place scallop gratins on large baking sheet. Bake until scallops are cooked through, about 25 minutes. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.

TagsGratinScallopShellfishSeafoodParsleyHerbs & SpicesGarlicRoot VegetableVegetableMainDinnerNut FreeEasyOven BakeBon Appétit
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