My daughter loves Ina (or “Cooking Chef Ina” as she is called here). She doesn’t watch cartoons, she likes zoo documentary series and cooking shows. When I finish with work and just want to unwind a bit with her, we cuddle up and watch Ina. I dream vicariously of having Ina’s easy breezy Hamptons’ lifestyle and whipping up meals with a full crew to prep and clean for me. We’ve seen this recipe on Barefoot Contessa several times so when I saw it in the Ina cookbook I stole from my mom, it was perfect timing!
Contrary to Ina’s lifestyle, my life at the moment consists of very few drop-ins from friends - especially those bearing flowers and decorations looking to prep my house for parties. Instead, we meal plan, make lists, and try our best not to go crazy with a preschooler in the house 24/7. Ina, if you’re reading this, we’ll accept babysitting services and/or a house swap anytime from you!
3 tablespoons unsalted butter, at room temperature
3 large garlic cloves, minced
1 medium shallots, minced
1 oz thinly sliced prosciutto di Parma, minced
2 TB minced fresh parsley, plus extra for garnish
1 TB freshly squeezed lemon juice
1 TB Pernod
2 tsp kosher salt
1/2 tsp freshly ground black pepper
3 TB olive oil
1/4 c. panko
3 TB dry white wine
1 lb fresh bay scallops [or sea scallops, quartered]
Lemon, for garnish
Preheat the oven to 425 degrees F. Place three (6-inch round) gratin dishes on a sheet pan.
To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined.
Fold the panko in with a rubber spatula and set aside.
Place 1 tablespoon of the wine in the bottom of each gratin dish. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops.
Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.
This is another great opportunity to soak bread in sauce! The scallops were tender and the sauce was great (albeit it super garlicky). I didn't have Pernod and didn't feel like buying a whole bottle for one tablespoon, but I think it would have been better with it. I put a lot of the butter mix on (because it was just me eating these - I live with a bunch of bivalve haters and forgot to get more shrimp). I think it would have gotten crispier with the regular amount. I'd try this again.
Rating: Great
Comments