I hope everyone had a wonderful holiday. In my family we always do seafood on Christmas Eve. We are Italian and it’s been a tradition for as long as I can remember. I made this scallop dish and it was a hit and super delicious and rather simple.
Scallops are one food item I have gotten a lot of questions about. People are worried about overcooking the scallops. That’s a common thing actually. If you are searing them, it’s a hot pan for 2-3 minutes on each side. You want the inside glistening when you cut into it. For these they are baked an take a little longer. There is so many different ways to use scallops. Check my recipes for seafood and you’ll find the scallop tacos. They are to die for as well.
For now, check out this upscale simple recipe!
Scallop Gratin with Crispy Prosciutto
Ingredients:
4 oz prosciutto or par-cooked bacon, minced or rough chopped
1/4 cup white wine
1 1/2- 2lbs bay scallops, rinsed, dried and mussel removed
Topping:
1 stick butter, soften
¾ cup plan panko breadcrumbs
3 T fresh lemon juice
3 garlic cloves, minced or grated
3 T olive oil
2 medium shallots, small diced
¼ cup parsley, chopped
2 t garlic powder
2 t onion powder
2 t kosher salt
1 t pepper
Directions: Heat oven 425°. In a medium baking dish add the wine and top with the scallops. In a medium bowl add all ingredients for the topping and mix well till incorporated. I used a fork to mash the butter and get everything fully mixed. Add mixture evenly on top of the scallops. Sprinkle with prosciutto or bacon. Bake in oven 12-16 minutes. Serve hot. Feel free to serve with bread for dipping in butter mixture.
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