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Lemon & Wine Bay Scallop Gratin



When I was picking out what recipes to make for Mardi Gras Month, my hope was to make recipes using crawfish, oysters and lots of Cajun spices. Thus far I have struck out on being able to find crawfish, which is depressing. 

I did pick up a pound of bay scallops and made this recipe instead for a lemony Scallop Gratin topped with crispy panko. It isn't Cajun and I doubt it could be called Creole either, even if it seems French inspired, but it is delicious so I decided to include it for Mardi Gras Month. Hope you don't mind.



Notes: I bumped up the amount of bay scallops to one pound. I honestly don't think it is necessary to double the topping amount if you do this, but I will let you be the judge. The important thing for this recipe is not to overcrowd the scallops in your baking dish. I did and it caused them not to cook through properly. 

If this mistake happens to you as well and it is too late to transfer to a larger pan, I simply stirred up the scallops to expose the undercooked portions and popped it back in the oven for a few minutes. You want to be very careful not to overcook scallops or they lose their wonderful texture.

I spotted this recipe at My Bizzy Kitchen. Many thanks to Biz for this awesome recipe. Enjoy!



Lemon & Wine Bay Scallop Gratin
Makes 2 servings

Ingredients:

  • 2 tablespoons butter, room temperature
  • 2 cloves garlic, minced
  • 1 tablespoon dried parsley
  • 1 tablespoon lemon juice
  • zest of half a lemon
  • 1/2 teaspoon salt
  • 1/2 teaspoon cracked pepper
  • 2 tablespoons olive oil
  • 1/2 cup panko bread crumbs
  • 3 tablespoons white wine
  • 1/2 pound bay scallops
  • optional: slices of buttered, toasted baguette, highly recommended to soak up the lemon & garlic juices

Directions:

  1. Preheat the oven to 425-f degrees.
  2. In a mixing bowl, combine the butter, garlic, parsley, lemon juice, zest, salt, pepper, olive oil and panko bread crumbs.
  3. Pour the white wine in the bottom of baking dish.  Layer the scallops in an even layer.  Top with bread crumb mixture and bake for 10 minutes.  Turn broiler on and broil until the top is bubbly and browned.   Serve with crusty bread.

Recipe from My Bizzy Kitchen.

Comments

  1. Yeah! Glad you liked it. I haven't made it in a while, but I will soon - the topping makes it for me! Happy Mardi Gras! :D

    ReplyDelete

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