I saw Ina make these on her program one day, then happened upon the recipe again in my copy of Barefoot Contessa Back to Basics. DSO loves scallops; I haven't eaten them in over 15 years. The recipe below is my somewhat lightened version (I used Olivio instead of unsalted butter and halved the olive oil; I omitted the tablespoon on Pernod and substituted whole wheat Panko for regular).
3 Servings
11 WW pts per serving
3 tbs Olivio light
3 large garlic cloves, minced
1 medium shallot, minced
1 oz thinly slice prosciutto, minced
2 tbs fresh parsley, minced
1 tbs freshly squeezed lemon juice
1 tsp Kosher salt
1/2 tsp freshly ground pepper
1 1/2 tbs extra virgin olive oil
1/4 cup whole wheat Panko bread crumbs
3 tbs dry white whine
1 lb fresh bay scallops
parsley and lemon for garnish
Preheat the oven to 425 degrees. Place 3 small gratin dishes on a sheet pan.
To make the topping, either fit your standing mixer with the paddle attachment or use a handheld mixer. Place the butter, garlic, shallot, parsley, prosciutto, lemon juice, salt, and pepper in a bowl and mix to combine. Continue to mix as you stream in the olive oil (as though you were making mayonnaise). Fold the panko into the mixture and set aside.
With a small, sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper toweling.
Place 1 tbs white wine in the bottom of each gratin dish. Divide the scallops evenly among the 3 dishes. Spoon the butter mixture evenly over the top of each of the gratin dishes.
Bake for 12 minute. Then turn on the broiler and broil for about 2 minutes, until the topping is lightly browned. Finish with a squeeze of lemon juice and more chopped parsley, if you wish.
Serve immediately with some wonderful, crusty bread.
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TASTE NOTES
I was pleasantly surprised by how much I enjoyed this dish. The portion size was generous and I dunked my lovely whole grain bread to finish up every last bit of the flavorful sauce. DSO enjoyed his with some brown rice. Steamed brussel sprouts rounded out the meal. While it is somewhat tedious to remove the membrane on some 60+ scallops, the sweetness of the bay scallops made it worthwhile. I have no doubt that this sauce would be equally delicious on shrimp, lobster, or just about any mild white fish.
