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Scallop Gratin w/Lemon-Garlic Butter

Adele's picture

Courtesy of TracyK


Scallop Gratin with Lemon-Garlic Butter


4 servings
35 minutes (15 min prep, 20 min cooking)


From Epicurious... These were great. Very simple and delicious, even using frozen scallops! The fresh bread crumbs for the topping are essential, really makes the dish. Serve with crusty bread to sop up the juices... Delicious summer dish!


5 tablespoons chopped fresh parsley (or 2-3 Tbsp dried)
3 tablespoons unsalted butter, room temperature
1 tablespoon chopped shallots
4 cloves garlic, minced
1 1/2 teaspoons lemon, zest of
1 1/2 tablespoons olive oil
1 1/2 cups fresh breadcrumbs (from French Bread)
1 1/2 lbs sea scallops, side muscles trimmed (you can also substitute large shrimp for half the scallops)


1. Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend.
2. Season to taste with salt and pepper.
3. (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 400°F.
4. Heat oil in heavy large skillet over medium heat.
5. Add breadcrumbs; sauté until crisp and golden, about 6 minutes.
6. Transfer to plate.
7. Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups.
8. Divide scallops among prepared dishes.
9. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish.
10. Top with breadcrumbs, dividing equally.
11. Dot breadcrumbs with remaining seasoned butter.
12. Place scallop gratins on large baking sheet.
13. Bake until scallops are cooked through, about 20 minutes or until scallops are opaque.
14. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.


But, but, it's SUPPOSED to taste like that!

But, but, it's SUPPOSED to taste like that!

TracyK's picture

(post #38327, reply #1 of 4)

Thanks for posting, Adele!

I wanted to add a note that some folks have found these to be a bit on the dry side... I definitely recommend making it in the suggested individual ramekins rather than a larger casserole dish.


Also, I generally use more than the recommended amount of the compound butter, and I like adding a splash of white wine to the ramekins before topping with the breadcrumbs.


Squirrels are just rats in cuter outfits.
       -- Carrie Bradshaw

JillElise's picture

(post #38327, reply #3 of 4)

THanks Tracy, for the recipe, and the added tips!

JillElise's picture

(post #38327, reply #2 of 4)

Heavens! Oh, that sounds delicious! Thank you.

Lee's picture

(post #38327, reply #4 of 4)

I made this awhile back when I first saw the recipe posted.  It's a delicious dish and I've made it several times since.  It's very similar to Shrimp De Jonghe, which is a Chicago specialty, and I'm sure shrimp would be a good sub here if good scallops aren't available.  Crusty bread to mop up the buttery, garlicky juices is a must!  It's my favorite part of the dish. 


Edited 2/14/2009 11:44 am ET by lee