Reading the reviews, a few people suggested to sauté the garlic and shallots first to get some of the crunch out. Sounded great to me (still a great idea, by the way)! However, I normally salt my onions/shallots to help sweat them and get them softer faster (the hubs loathes onions, especially if he can feel it), so I generously salted the mixture with kosher salt. Then, I proceeded to disobey the recipe and use salted butter since that is what I had on hand. No big deal, right? HAHA, so wrong! Prosciutto is viciously salty, and the recipe adds an additional 2 teaspoons of salt, so what I ended up with was a scallop-inspired salt dish. I had salt for dinner. It was utterly inedible. I did manage to choke down a few bites because it smelled so wonderful, and trying to get past the saltiness, I found that the flavor is amazing! It has such a complex medley of flavors - from the scallops (I had to use frozen, I can't imagine fresh!), the prosciutto, the wine...it really was extraordinary. The great thing is that it was easy to make, and this really would knock the socks off your company should you choose to make this for guests. Just please! Keep in mind how salty prosciutto is, I'd hate to have anyone else waste so much money on a dish that is so tantalizing!
Bay Scallop Gratin
6 tablespoons unsalted butter, room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces prosciutto di Parma, thinly sliced, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod (or sherry)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons olive oil
1/2 cup panko (Japanese bread crumbs)
6 tablespoons dry white wine
2 pounds fresh bay scallops
lemon, for garnish
1. Preheat the oven to 425˚. Place 6 (6-inch round) gratin dishes on a sheet pan.
2. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
3. Preheat the broiler, if it's separate from your oven.
4. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.