Bay Scallops Gratin

I saw this recipe on the Barefoot Contessa and had to make it. We altered it a bit to suit our taste (and our budget).

I loved the recipe; it reminded me of a meal one might get at Red Lobster. My husband and son really didn’t care for it. I think the taste of onion got to them.

Bay Scallops Gratin

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
4 slices cooked bacon, minced
1 tbsp. dried parsley
2 tablespoons freshly squeezed lemon juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 lb. bag frozen scallops

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, bacon, parsley, lemon juice, 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.

Spray a 9 x 9 pan with non stick cooking spray. 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 place in the 9 x 9 pan . 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. (We served with cornbread and green beans with bacon).