30 Monday Apr 2012
Since I’m the only one that really eats seafood in our house, my daughter eats some but not a lot, I tend to make very quick dishes when I cook with it. I usually make a dinner for my husband and daughter and then throw something together for myself. This is fine since I believe simplicity is best with seafood, but I can get in a rut of broiled or sauteed fish. Enter this little gem of a dish! It is so quick to whip up and tastes amazing. Scallops are naturally sweet and with this lovely parsley, garlic, shallot, and lemon zest butter it just really makes them sing. You don’t need to add any additional lemon to your dish after the fact either. The little amount of lemon zest you use in the butter goes a long way!
The best part of these scallops? They’ve turned my little girl into a scallop lover. She couldn’t get enough. I had to cut her off because they tend to be rich, but she asked for more the next night and I didn’t disappoint. So, now I have a rich and delicious meal that both my daughter and I love that can be whipped up in minutes!
On a side note, I had some extra butter leftover and put some on bread and toasted it and it was delicious. Think garlic bread turned up a notch!
Scallop Gratins with Lemon-Garlic Bread Crumb
- 4 Tbsp minced flat leaf parsley
- 4 Tbsp unsalted butter, at room temperature, divided
- 1 Tbsp finely chopped shallots
- 4 tsp minced garlic (about 2 medium cloves)
- 1 1/2 tsp grated lemon zest
- kosher salt
- 1 1/2 Tbsp olive oil
- 1 1/2 cup fresh, coarse bread crumbs
- 1 1/2 lb sea scallops
- Freshly ground black pepper
Combine parsley, 3 tablespoons of butter, shallots, garlic, lemon zest, and 1/2 teaspoon of salt in a small, nonreactive mixing bowl. Mix well with a fork or spoon to blend. The butter mixture can be made 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before using.
Heat oil in a medium, heavy frying pan over medium heat. When hot, add breadcrumbs and cook, stirring constantly, until they are crisp and a rich golden brown, for 3 to 4 minutes. Transfer bread crumbs to a dinner plate. The bread crumbs can be prepared 3 hours ahead. Cover with plastic wrap and leave at room temperature.
Arrange a rack at center position and preheat the oven to 400 F. Using some of the seasoned butter, grease the bottoms and sides of four individual gratin dishes or 1 cup ramekins. Divide scallops evenly among the dishes, placing them so they fit tightly in a single layer in each dish. Pat one-fourth of seasoned butter on top of each portion, pushing some of the butter down into the crevices between the scallops. Salt and pepper scallops well. Divide bread crumbs evenly and spread on top of scallops in each dish. Cut remaining tablespoon of unseasoned butter into cubes and dot each portion with them.
Place dishes on a baking sheet and roast until scallops are cooked through, about 12 minutes. To check for doneness, gently pierce the bread-crumb layer with a small knife to see if scallops beneath are opaque. Serve immediately.
Source: Sunday Roasts, 2011