Scallop Gratins With Garlic-Lemon Butter

Recipe Ingredients

5 tablespoons	75ml	Chopped fresh parsley
3 tablespoons	45ml	Unsalted butter - room temperature
1 tablespoon	15ml	Chopped shallot
2		Garlic cloves - minced
1 1/2 teaspoons	7.5ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 tablespoons	22ml	Olive oil
1 1/2 cups	219g / 7.7oz	Fresh breadcrumbs made from French bread
1 1/2 lbs	681g / 24oz	Sea scallops - side muscles
		Trimmed

Recipe Instructions

Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend. Season to taste with salt and pepper. (Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)

Preheat oven to 400 degrees. Heat oil in heavy large skillet over medium heat. Add breadcrumbs; saute until crisp and golden, about 6 minutes. Transfer to plate.

Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups. Divide scallops among prepared dishes. Spread 1 teaspoon remaining seasoned butter atop scallops in each dish. Top with breadcrumbs, dividing equally. Dot breadcrumbs with remaining seasoned butter.

Place scallop gratins on large baking sheet. Bake until scallops are cooked through, about 25 minutes. Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.

This recipe yields 4 main-course servings.

Source:
Bon Appetit, January 2002

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