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Categories:Viewed: 40 - Published at: a year ago
Ingredients
- 5 tablespoons chopped fresh parsley
- 3 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped shallot
- 2 garlic cloves, minced
- 1 1/2 teaspoons grated lemon peel
- 1 1/2 tablespoons olive oil
- 1 1/2 cups fresh breadcrumbs made from French bread
- 1 1/2 pounds sea scallops, side muscles trimmed
Method
- Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend.
- Season to taste with salt and pepper.
- (Seasoned butter can be made 1 day ahead.
- Cover and refrigerate.
- Bring to room temperature before using.)
- Preheat oven to 400F.
- Heat oil in heavy large skillet over medium heat.
- Add breadcrumbs; saute until crisp and golden, about 6 minutes.
- Transfer to plate.
- Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups.
- Divide scallops among prepared dishes.
- Spread 1 teaspoon remaining seasoned butter atop scallops in each dish.
- Top with breadcrumbs, dividing equally.
- Dot breadcrumbs with remaining seasoned butter.
- Place scallop gratins on large baking sheet.
- Bake until scallops are cooked through, about 25 minutes.
- Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.
