NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
"They always say time changes things, but you actually have to change them yourself." ~ Andy Warhol
Summer is here! It's hard to believe we already celebrated the longest day of the year this week.
RECIPE OF THE WEEK
Last week my husband got to choose the menu because he celebrated his birthday. He asked for scallops, and I decided to try bay scallops instead of sea scallops for a change. When I told him I was making a scallop gratin he said he didn't want cheese, often associated with dishes au gratin. Gratin actually refers to a browned crust, which could be cheese but in this case it is simply bread crumbs.
BAY SCALLOP GRATIN
- 6 tablespoons unsalted butter
- 6 large garlic cloves, minced
- 1-2 shallots, minced
- 2 ounces thinly sliced prosciutto, minced
- 4 tablespoons minced fresh parsley
- 1-2 tablespoons freshly squeezed lemon juice
- 2 tablespoons dry white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- 1/2 cup panko crumbs
- 2 pounds fresh bay scallops
Heat the oven to 425 degrees F.
To make the topping, cut the butter into small slices and mix with electric mixer on low speed until smooth. Add garlic, shallot, parsley, lemon juice, wine, salt, pepper and mix until combined. With the mixer still on low, add the olive oil in a slow stream until combined. Fold in the panko with a rubber spatula and set aside.
Put 2-3 tablespoons white wine in bottom of glass flat baking dish, just enough to cover. Pat the scallops dry and spread in the dish. Spoon the garlic butter evenly over the top of the scallops. Bake for 10-12 minutes, until the topping is golden and sizzling and the scallops are barely done. For a crustier top, finish under the broiler for a couple minutes.