Seared Scallops Gratin
- 1/2 C Butter, softened
- 1/2 C bread crumbs
- 1/2 C Parmesan Cheese
- 1 T parsley, minced
- 1 T chives, minced
- 1 shallot finely minced
- 2 cloves garlic, minced
- olive oil
- salt and pepper
- Scallops, rule of thumb is 4-5 per person
- 1/2 white wine
- juice of 1 lemon
- zest of 1 lemon
saute the shallot and garlic
butter, herbs, bread crumbs, Parmesan
add the shallots and garlic and mix well
Add a bit of olive oil to the same saute pan and place over high heat. Rinse and pat dry the scallops. It's important to make sure the scallops are as dry as possible to get a good sear and to keep the oil from popping. Do not crowd the pan and sear for 2 - 4 minutes per side, undisturbed. In your gratin dishes, add a little olive oil. Once the scallops are seared on both sides, place into the gratin dish.
searing the scallops
Deglaze the saute pan with the white wine and lemon juice, whisking up all the stuck on bits. Cook over med-high heat until reduced by half and thickened. Pour sauce into gratin dishes with the scallops. Top each scallop with the butter herb mixture and then add the lemon zest on top. Broil under high heat for 5 minutes and remove.
deglazing the pan with white wine and lemon juice
ready for the broiler
Serve with a salad and bread to mop up all the incredible sauce! Delish!
Oh! these are making me hungry, and they look so good. Scallops are my favorite seafood, even before lobster! I've never tried them this way. I'm bookmarking the recipe.
Thank you for the simple and delicious recipe!! Those scallops look amazing!
yummy flavours beautifully done
I adore scallops. I usually just sear them but love the idea of serving them in a gratin. Yum.
Very nice recipe you haven't over powered the flavor of those beautiful scallops. Can't wait to try, thanks for sharing.
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