Name: Bay Scallop Gratin
Ingredients: 6 Tbsp Unsalted Butter; 6 Lrg Garlic Cloves (, minced); 2 Med Shallots (, minced); 2 oz Thinly sliced Prosciutto di Parma, (, minced); 4 Tbsp Fresh Parsley (, minced); 2 Tbsp Lemon Juice (, fresh squeezed); 2 Tbsp Pernod; 2 tsp Kosher Salt; 1 tsp Black Pepper (, freshly grounded); 6 Tbsp Good Olive Oil; 1/2 C Panko (Japanese bread crumbs); 6 Tbsp Dry White Wine; 2 lbs Fresh Bay Scallops; Lemon for garnish

Bay Scallop Gratin

Can be made with or without ham. Cassie Corkran shared this recipe originally published in the Barefoot Contessa, Back to Basics. Cassie substituted ham for the Prosciutto. She told us the dish received thumbs up from everyone. Serves 6.

Bay Scallop Gratin

Ingredients

6 Tbsp Unsalted Butter
6 Lrg Garlic Cloves , minced
2 Med Shallots , minced
2 oz Thinly sliced Prosciutto di Parma, , minced
4 Tbsp Fresh Parsley , minced
2 Tbsp Lemon Juice , fresh squeezed
2 Tbsp Pernod
2 tsp Kosher Salt
1 tsp Black pepper , freshly grounded
6 Tbsp Good Olive Oil
1/2 C Panko (Japanese bread crumbs)
6 Tbsp Dry White Wine
2 lbs Fresh Bay Scallops
Lemon for garnish

Servings:

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Bay Scallop Gratin

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