Bay Scallop and Prosciutto Gratins

Serves 6
None Specified

6 tbsp. butter, softened

1 tbsp. chopped garlic

2 tbsp. minced shallots

2 oz. thinly sliced prosciutto, chopped

4 tbsp. minced fresh Italian parsley, divided

2 tbsp. fresh squeezed lemon juice

1/2 cup dry white wine, divided

1 tsp. kosher salt

1/4 tsp. Kowalski's Coarse Ground Black Pepper

1/3 cup Kowalski's Extra Virgin Olive Oil

1 ½ lbs. fresh bay scallops

1/2 cup panko breadcrumbs

2 tbsp. butter, melted

6 lemon slices, for garnish

- French baguette


In a medium mixer bowl, combine softened butter, garlic, shallots, prosciutto, 3 tbsp. parsley, lemon juice, 2 tbsp. wine, salt and pepper with an electric mixer on low speed; slowly drizzle in olive oil until combined. Arrange 6 (6") oval ramekins on a rimmed baking sheet; place 1 tbsp. wine in each. Divide scallops among ramekins; spoon garlic butter evenly over scallops. Bake in a preheated 425° oven until the scallops are barely done (10-12 min.); remove from oven. Turn oven to broil. In a small mixing bowl, combine breadcrumbs and melted butter. Sprinkle crumb mixture over scallops; place ramekins under broiler until crumbs are browned and crisp (3-4 min.). Sprinkle with remaining parsley; garnish with lemon. Serve immediately with bread for dipping.