Bay Scallop and Prosciutto Gratins

Serves 6
  • 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.