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.

Ingredients

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