SEA SCALLOP GRATIN

Elevate your dinner table with our Sea Scallop Gratin recipe, a luxurious and flavorful dish that’s perfect for a special night in. Succulent sea scallops are topped with a golden, crispy layer of garlic, shallots, and prosciutto, all bound together with a rich mixture of butter, fresh parsley, and a hint of anise-flavored liqueur. A touch of lemon adds brightness, while panko breadcrumbs create the perfect crunchy finish. Simple to prepare yet sophisticated enough to impress, this recipe will quickly become a favorite in your culinary repertoire. Try it tonight and let the flavors transport you to a seaside bistro.

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Sea Scallops Facts:

Sea scallops are a type of bivalve mollusk found in the cold waters of the North Atlantic Ocean. Known for their sweet, delicate flavor and firm texture, they are larger than their bay scallop counterparts, often measuring up to two inches in diameter. Sea scallops are a rich source of high-quality protein, omega-3 fatty acids, and essential vitamins and minerals like B12, magnesium, and potassium. These nutrients contribute to heart health, brain function, and overall well-being. In addition to their health benefits, sea scallops are also highly prized for their versatility in the kitchen, whether seared, baked, or grilled.

Origin of Scallop Gratin Recipes:

Scallop gratin recipes trace their origins to the culinary traditions of France, where "gratin" refers to a method of cooking that involves a browned crust, often achieved with breadcrumbs, cheese, or a combination of both. The technique is used to create a deliciously crispy topping that contrasts with the tender ingredients beneath it. Scallop gratin specifically became popular in coastal regions where fresh seafood is abundant. The dish combines the rich flavors of butter, garlic, and herbs with the delicate taste of scallops, baked to perfection with a golden, crunchy crust. Over time, this classic French preparation has been embraced and adapted by chefs worldwide, becoming a staple in fine dining and home kitchens alike.

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Why Our Sea Scallop Gratin is the Greatest:

1. Unbeatable Flavor Combination: The savory blend of garlic, shallots, and prosciutto creates a depth of flavor that perfectly complements the natural sweetness of the scallops.

2. Luxurious Texture: The dish features a delightful contrast between the tender, juicy scallops and the crispy, golden panko topping.

3. Simple Yet Sophisticated: Despite its gourmet appeal, this recipe is easy to prepare, making it accessible for home cooks while impressing guests.

4. Versatile for Any Occasion: Whether it's a romantic dinner for two or an elegant dinner party, this dish is sure to wow everyone at the table.

5. Perfectly Balanced: A touch of lemon juice and zest brightens the dish, while the anise-flavored liqueur adds a subtle, unexpected twist.

6. Quick Cooking Time: Ready in just 15 minutes, this recipe allows you to enjoy a restaurant-quality meal without spending hours in the kitchen.

7. Customizable: The recipe can easily be doubled to serve more guests, making it perfect for entertaining.

8. Crowd-Pleaser: With its rich, savory flavors and appealing presentation, this dish is guaranteed to be a hit with everyone.

9. Wine-Friendly: The flavors in the gratin pair beautifully with a range of wines, making it an ideal choice for wine lovers.

10. Beautiful Presentation: Served in individual gratin dishes and garnished with lemon slices and parsley, this dish looks as stunning as it tastes.

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This recipe yields three servings, but you can double it to make six.

Ingredients:

• 3 Tbsp unsalted butter, at room temperature

• 3 large garlic cloves, minced

• 1 medium shallot, minced

• 1 ounce thinly sliced prosciutto, minced

• 2 Tbsp fresh parsley, minced (plus extra for garnish)

• 1 Tbsp freshly squeezed lemon juice

• 1 Tbsp anise-flavored liqueur (we used Metaxa Ouzo)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 3 Tbsps good olive oil

• ¼ cup panko bread crumbs

• 3 Tbsp dry white wine

• 1 lb fresh sea scallops

• 2 lemons (zest and juice one, slice the other for finishing)

Directions:

1. Preheat the oven to 425°F. Place three gratin dishes on a sheet pan.

2. Topping: In the bowl of an electric mixer fitted with the paddle attachment, add the butter. With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, liqueur, salt, and pepper. Mix until well combined. While still on low speed, slowly add the olive oil until incorporated. Fold in the panko using a rubber spatula and set aside.

3. Pour 1 tablespoon of wine into the bottom of each gratin dish. Pat the scallops dry with paper towels and slice them in half (or thirds if they are very large). Ensure they are all roughly the same size. Distribute the scallops evenly among the three dishes. Spoon the topping over the scallops.

4. Bake for 15 minutes, or until the topping is golden and sizzling (be careful not to overcook the scallops). If you prefer a slightly more browned topping, turn on the broiler for about 2 minutes, watching closely to avoid burning.

5. Finish with lemon zest and a squeeze of lemon juice. Garnish with lemon slices and extra parsley.

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Their high-quality selection never disappoints!

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