• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Missing Lokness

Easy Everyday Recipes

  • Home
  • About
  • Recipe Index
  • So-Cal Travel Guide
  • Privacy Policy

Scallop Gratin

October 12, 2010 By Lokness Leave a Comment

This is a really elegant dish. It is great to serve to guests. The flavors were good. At first, I was worried that the scallops may over-cook. But no, the time and oven temperature was just right. The toppings were amazing! Bryan and I kept dipping the bread into the sauce and spreading the toppings over the bread. Hmmm…. So tasty.

 

Scallop Gratin (Adapted from Ina Garten’s Bay Scallop Gratin)

2 – 3 servings

Ingredients:

–   1 lb fresh sea scallops or bay scallops

–   1 oz prosciutto di Parma (thinly sliced, minced)

–   1 medium shallot (minced)

–   3 garlic cloves (minced)

–   1 tablespoon lemon juice

–   2 tablespoons fresh parsley (minced)

–   ¼ cup panko (Japanese breadcrumb)

–   3 tablespoon white wine

–   3 tablespoons olive oil

–   3 tablespoons unsalted butter (at room temperature)

–   ¾ teaspoons salt

–   ½ ground black pepper

–   French bread (to serve with)

Directions:

  1. Make sure butter is at room temperature.
  2. Preheat the oven to 425˚F. Put 3 (6-inch round) gratin dishes on a sheet pan.
  3. For the topping, mix the butter with garlic, shallot, prosciutto, parsley, lemon juice, salt, and pepper with an electric mixer or hand mixer on low-speed. Combine and add the olive oil slowly until the mixture looks creamy. Fold in the panko and set aside.
  4. With the gratin dish, add 1 tablespoon of white wine in each dish. Pat the scallops dry with paper towels. If using sea scallops, cut each scallop into half. Distribute the scallops into the 3 gratin dishes. Put the garlic butter mixture over the top of the scallops evenly.
  5. Bake for 9 – 11 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.
  6. Finish with a squeeze of lemon juice and some chopped parsley.
  7. Serve immediately with French bread.

Original recipe: Read

Filed Under: Cook, Seafood Tagged With: cook, panko, scallop, seafood

Previous Post: « The Bazaar’s Experience
Next Post: Chips Addiction »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published.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

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hello there!

Welcome! I'm Lokness. Currently live in Los Angles. Grew up in Hong Kong. Obsessed with chocolate & ice cream. Cooking is something I love. This is where I share my stories and recipes. Want to know more? Click here.
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Trending Posts

  • Hong Kong Style Borscht Soup #soup #hongkongfood #vegetables #beefbone #borschtsoup | The Missing Lokness Hong Kong Style Borscht Soup
  • Hong Kong Style Macaroni Soup w/ Ham | Light & comforting noodle soup to start the day! Ready in less than 20mins. #macaroni #noodlesoup #pasta #hongkongstylecafe #chachaanteng #breakfast #breakfastrecipe #comfortfood #hongkong | The Missing Lokness Hong Kong Style Macaroni Soup with Ham
  • Mendocino Farms Curried Couscous with Roasted Cauliflower #sidedish #pastasalad #couscous #curry | The Missing Lokness Mendocino Farms Curried Couscous with Roasted Cauliflower
  • Easy Sushi Bake #sushibake #hawaiianrecipe #imitationcrab #avocado #easyrecipe #furikake #seaweed #dinner #dinnerrecipe #appetizer | The Missing Lokness Easy Sushi Bake
  • Cantonese Style BBQ Pork over Rice (Char Siu with Rice) #hongkongrecipe #cantoneserecipe #chinesebbq #charsiu #bbqpork #pork #rice #roasted #dinner #dinnerrecipe #叉燒飯 | The Missing Lokness Cantonese Style BBQ Pork over Rice (Char Siu with Rice)

missinglokness

🍩 Recipe Developer & Food Lover (I cook & eat around the city!) 🐹 Animals Lover 🏠 Los Angeles🌴(From HK 🇭🇰)

The trip to Vancouver was short, but I was thrille The trip to Vancouver was short, but I was thrilled to catch up w/ Betty (@6etty). Last time we met was 7 years ago. We got to know each other through blogging. Betty is now a bakery owner (@beaucoupbakery) w/ 2 locations in Vancouver. Her pastries & patisseries are fantastic! The almond croissant and yuzu lemon tart were so good. I wish I have more time to try a few more things! Always next time, right?

🌟Beaucoup Bakery (2 locations)
📍602 Dunsmuir St, Vancouver, BC V6B 1Y6, Canada
Hojicha Panna Cotta. Melt in your mouth creaminess Hojicha Panna Cotta. Melt in your mouth creaminess w/ a roasted tea flavor. Sweet & slightly nutty. Tasted like a rich milk tea. Sooo good that we had it 3 nights in a row. 🤭

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/09/07/hojicha-panna-cotta/
Hello Allan the Corpse Flower! So excited to see o Hello Allan the Corpse Flower! So excited to see one blooming in person. Although we were a couple hours too early that it hasn’t started to smell, it’s still magnificent! 💚 @thehuntingtonlibrary
Salted Caramel Peach Icebox Cake. After seeing all Salted Caramel Peach Icebox Cake. After seeing all the ripe peaches at Farmer’s Market, I really wanted to make something special w/ them. This no bake cake is the perfect one! Sweet mascarpone whipped cream layers w/ fresh peach compote, salted caramel & graham crackers. Creamy & not too sweet! Hard to eat just one slice!

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/08/09/salted-caramel-peach-icebox-cake/
Yuzu Salmon Onigiri.🍙 After seeing Bryan playin Yuzu Salmon Onigiri.🍙 After seeing Bryan playing The Legend of Zelda for a while, I’ve been craving onigiri. My version is made w/ canned salmon & yuzu kosho (yuzu chili paste). It’s savory w/ little yuzu flavor & not spicy at all. Love them for lunch! They’re especially good when the rice is still warm. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/07/20/yuzu-salmon-onigiri/
Something cold for a warm summer night. This Shred Something cold for a warm summer night. This Shredded Chicken & Cucumber w/ Sesame Dressing is satisfying & packed w/ flavors. Chicken leg was poached in aromatic liquid & chilled in ice bath, then shred into thin strips. Toss w/ refreshing cucumber & coat in a creamy & flavorful sesame dressing. If you like, serve w/ some chewy noodles. 

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/06/29/shredded-chicken-and-cucumber-with-sesame-dressing/
Guava Cream Cheese Swirl Ice Cream. Inspired by my Guava Cream Cheese Swirl Ice Cream. Inspired by my recent visit to Little Havana in Miami. Rich cream cheese ice cream w/ swirls of guava jam & crushed Maria cookies. This maybe the BEST ice cream I have ever made! Who loves guava & cream cheese combo?🙋🏻‍♀️

Recipe link in profile ⬆️ #ontheblog #TheMissingLokness

https://www.themissinglokness.com/2023/06/15/guava-cream-cheese-swirl-ice-cream/
Had a blast yesterday hanging out w/ Bonnie @thirs Had a blast yesterday hanging out w/ Bonnie @thirstyfortea & Julia at Disneyland yesterday! Visited Mickey & Minnie, tried churro w/ guava dip, got on rides I have never been on & shared ice cream w/ Julia. So lucky that it wasn’t too hot & too crowded. 🐭💕
Load More... Follow on Instagram

Copyright © 2023 · The Missing Lokness · Privacy Policy

 

Loading Comments...