Bay Scallop Gratin

It's bay scallop season! Peconic Bay Scallops are so, so good. Go get some if you can! They are so little, and tender, and sweet. I made them two ways for Valentine's Day - this was Ina Garten's recipe. It's so tasty! Great for a dinner party because it cooks quickly and you can prep ahead. The topping is incredible. 

Ingredients:

1/2 lb bay scallops

2 tbsp butter, room temperature

2 gloves garlic, minced

1 small shallot, minced

1 slice prosciutto, chopped

1 small handful parsley, chopped

1/2 tbsp lemon juice

1 tbsp vermouth

kosher salt

black pepper

2 tbsp olive oil

1/4 cup panko

2 tbsp wine

Directions:

Pulse butter, garlic, shallot, prosciutto, parsley, lemon juice, vermouth, salt, pepper, and olive oil in a food processor until all combined and chopped. 

Stir in panko. Preheat the oven to 425.

Put a tbsp of wine in two gratin dishes or oven-proof bowls. Put in the scallops and season with salt. Top with butter mix. Put it in the oven and cook for 10 minutes until scallops are just barely cooked. Put them under the broiler for a minute to brown the top.  Serve immediately. 

I served it with this other scallop recipe. Yum!