Shelly's Recipe

SCALLOP GRATINS WITH LEMON-GARLIC BREAD CRUMBS

Category: Fish and Seafood

4 tablespoons minced flat-leaf parsley
4 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped shallots
4 teaspoons very finely minced garlic (about 2 medium cloves)
1 1/2 teaspoons grated lemon zest
Kosher salt
1 1/2 tablespoons olive oil
1 1/2 cup fresh coarse bread crumbs made from a baguette or peasant loaf
1 1/2 pound fresh sea scallops, side muscles removed
Freshly ground black pepper
Combine the parsley, 3 tablespoons of the butter, shallots, garlic, lemon zest, and 1/2 teaspoon salt in a small nonreactive mixing bowl. Mix well with a fork or spoon to blend. (The butter can be made 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before using.)

Heat the oil in a medium, heavy frying pan over medium heat. When hot, add the bread crumbs and cook, stirring constantly, until they are crisp and a rich golden brown, for 3 to 4 minutes. Transfer the bread crumbs to a dinner plate. (The bread crumbs can be prepared 3 hours ahead. Cover with plastic wrap/cling film and leave at room temperature.)

Arrange a rack at center position and preheat the oven to 400 degrees.

Using some of the seasoned butter, grease the bottom and sides of four 4-inch round individual gratin or creme brulee dishes. Divide the scallops evenly among the dishes, placing them so they fit tightly in a single layer in each dish. Pat 1/4 of the seasoned butter on top of each portion, pushing some of the butter down into the crevices between the scallops. Salt and pepper the scallops well. Divide the bread crumbs evenly and spread on top of the scallops in each dish. Cut the remaining 1 tablespoon of unseasoned butter into cubes and dot each portion with them.

Place the dishes on a baking sheet/tray and roast until the scallops are cooked through, for about 12 minutes. To check for doneness, gently pierce the bread-crumb layer with a small knife to see if the shellfish beneath are opaque. Serve immediately. Serves 4.