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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (237g) Recipe makes 4 servings |
||
| Calories 439 | ||
| Calories from Fat 154 | (35%) | |
| Amount Per Serving | %DV | |
| Total Fat 17.2g | 26% | |
| Saturated Fat 6.8g | 34% | |
| Monounsaturated Fat 6.4g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 79mg | 26% | |
| Sodium 575mg | 23% | |
| Potassium 678mg | 19% | |
| Total Carbohydrate 35.0g | 11% | |
| Dietary Fiber 2.1g | 8% | |
| Sugars 2.6g | ||
| Protein 34.5g | 69% | |
Scallop Gratins with Lemon-Garlic Butter
SERVES 4
Ingredients
- 5 tablespoons chopped fresh parsley (or 2-3 Tbsp dried)
- 3 tablespoons unsalted butter, room temperature
- 1 tablespoon chopped shallot
- 4 cloves garlic, minced
- 1 1/2 teaspoons lemons, zest of
- 1 1/2 tablespoons olive oil
- 1 1/2 cups fresh breadcrumbs (I know it's tempting to use the ready-made kind, but resist the temptation! It's worth it!)
- 1 1/2 lbs sea scallops, side muscles trimmed (you can also substitute large shrimp for half the scallops)
Directions
1
Mix 4 tablespoons chopped parsley, butter, chopped shallot, minced garlic, and grated lemon peel in medium bowl to blend.2
Season to taste with salt and pepper.3
(Seasoned butter can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Preheat oven to 400°F.4
Heat oil in heavy large skillet over medium heat.5
Add breadcrumbs; sauté until crisp and golden, about 6 minutes.6
Transfer to plate.7
Rub some of seasoned butter on bottom and sides of four 1 1/4-cup ramekins or custard cups.8
Divide scallops among prepared dishes.9
Spread 1 teaspoon remaining seasoned butter atop scallops in each dish.10
Top with breadcrumbs, dividing equally.11
Dot breadcrumbs with remaining seasoned butter.12
Place scallop gratins on large baking sheet.13
Bake until scallops are cooked through, about 20 minutes or until scallops are opaque.14
Sprinkle with remaining 1 tablespoon chopped fresh parsley and serve.
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Featured Reviews for This Recipe
From: Sassy Syrah
On Jul 9, 2004
I think I expected something slightly different from this dish. I also did not use ramekins but a gratin dish. The butter had a great flavour but it did not seem to transfer to the scallops. The butter would be great on toasted bread as a savoury snack.
From: TEC
On May 1, 2004
I've made this dish several times with great outcomes. A few times I have used shrimp, instead of scallops. When I did I reduced the cooking time to 12-14 minutes. Keep the coumpound butter in the freezer for a simple, but delicious week night meal.
From: MEAN CHEF
On Apr 7, 2003
Made the recipe with 1 lb of scallops in a small casserole dish so that the scallops fit in one tight layer. I used brioche bread crumbs and the full amount of herb butter. The results were very tasty but a bit on the dry side. Could have been the difference between a ramekin and a casserole dish. Scallops were perfectly cooked in 20 minutes.
From: Jangomango
On Jan 28, 2003
Very, very nice taste, nice looking and easy to prepare. I found some scallops still in the shell, attached, so left them in the shell to cook and serve. It took less than 20 minutes (more like 10) but they were Australian scallops which are smaller than the larger American counterparts sold without the roe. The breadcrumbs I used were from day old foccacia and that turned out to be a good texture.
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