Bay Scallop and Prosciutto Gratins
Ingredients
8 tbsp. (1 stick)
Kowalski's Butter, softened, divided
1 tbsp.
chopped garlic
2 tbsp.
minced shallots
2 oz.
thinly sliced prosciutto, chopped
4 tbsp.
minced fresh Italian parsley, divided
2 tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
½ cup
dry white wine, divided
1 tsp.
kosher salt
¼ tsp.
freshly ground Kowalski's Black Peppercorns
⅓ cup
Kowalski's Extra Virgin Olive Oil
1 ½ lbs.
fresh bay scallops
½ cup
panko breadcrumbs
6
lemon slices, for garnish
1
French baguette, for serving
Directions
- Preheat oven to 425°.
- In a medium mixing bowl, use an electric mixer to combine 6 tbsp. butter, garlic, shallots, prosciutto, 3 tbsp. parsley, juice, 2 tbsp. wine, salt and pepper on low speed; slowly drizzle in 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 preheated oven until scallops are barely done (10-12 min.).
- Remove scallops from oven; keep warm. Turn on broiler.
- In a small microwave-safe mixing bowl, melt remaining butter in the microwave. Add breadcrumbs; toss to combine.
- 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 lemon slices on the side and bread for dipping.
