| |

Lemon and Wine Bay Scallop Gratin

Tender and slightly sweet scallops are mixed with lemon zest, butter and garlic for this delicious Lemon and 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.
Lemon and Wine Bay Scallop Gratin

Lemon and Wine Bay Scallop Gratin

Tender and slightly sweet scallops are mixed with lemon zest, butter and garlic for this delicious Lemon and Wine Bay Scallop Gratin.
5 from 1 vote
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 431 kcal

Ingredients
  

For the bread crumbs:

  • 2 Tbsp. butter room temperature
  • 2 cloves garlic minced
  • 1 Tbsp. dried parsley
  • 1 Tbsp. lemon juice
  • zest of half a lemon
  • 1/2 tsp. salt
  • 1/2 tsp. cracked pepper
  • 2 Tbsp. olive oil
  • 1/2 cup panko bread crumbs

For the scallops:

  • 3 Tbsp. white wine
  • 1/2 lb. bay scallops
  • Toasted baguette slices optional, best used to soak up the lemon and garlic juices

Instructions
 

  • Preheat the oven to 425-f degrees.

For the bread crumbs:

  • In a mixing bowl, combine the butter, garlic, parsley, lemon juice, zest, salt, pepper, olive oil and panko bread crumbs.

For assembly:

  • 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.

Notes

Recipe from My Bizzy Kitchen.

Nutrition

Calories: 431kcalCarbohydrates: 22gProtein: 18gFat: 29gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.5gCholesterol: 59mgSodium: 1172mgPotassium: 516mgFiber: 3gSugar: 2gVitamin A: 523IUVitamin C: 13mgCalcium: 136mgIron: 3mg
Loved this recipe?Please consider leaving a 5 star rating and share your feedback in a comment below. Thank you!

Leave a Reply

Please note that I am in the process of converting older recipes to the new format since my site migrated. If the recipe you are interested in doesn’t have a printable recipe card, please leave a comment and I will update it as soon as I am able to. Thanks for understanding!

Your email address will not be published. Required fields are marked *

Recipe Rating




3 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! 😀