Bay Scallops Gratin

Bay Scallops Gratin - Listed in my Vol I Cookbook - This is so easy and delicious

Ingredients:

3 Tbsp Butter, Room Temp

3 Garlic Cloves, Minced

1 Med Shallot, Minced

1 Oz Prosciutto, Minced

2 Tbsp Parsley, Minced

1 Tbsp Lemon Juice

1/2 Tsp Salt

1/2 Tsp Pepper

3 Tbsp Olive Oil

1/4 Cup Panko

4 Tbsp White Wine

1 Lb Fresh Bay Scallops

 

Directions:

Preheat Oven 425; To Make Topping: Place butter in electric mixer with paddle attachment. With mixer on low, add garlic, shallot, prosciutto, parsley, lemon juice, salt and pepper and mix until combined. With mixer on low, add olive oil slowly as though making mayonnaise, until combined. Fold in panko with rubber spatula. Set aside; Place 1 Tbsp of wine in bottom of each gratin. With small sharp knife, remove white muscle and membrane from side of each scallop and discard. Pat scallops dry with paper towel and distribute among 4 dishes. Spoon garlic butter evenly over top of scallops. Bake 10-12 minutes, until topping is golden and sizzling and scallops are barely done. If you want a top crustier, place dishes under broiler for 2 minutes, until browned.