Bay Scallops Gratin Recipes

Steps:

• Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
• To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
• Preheat the broiler, if it's separate from your oven.
• Place 1 tablespoon of the wine in the bottom of each gratin dish. 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 towels and distribute them among the 6 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
• Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
• Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.

Steps:

• Choose a saute pan large enough to hold all of the scallops in one layer without overcrowding the pan or without them touching each other. Cook in batches if necessary. Heat the oil and 1 tablespoon of the butter until nearly smoking. Add the scallops and do not move or shake pan, but allow the scallops to brown well on one side before tossing the pan to flip them or gently turning them with a spatula to cook the second side.
• Remove the scallops from the pan and place on a warm serving platter. Return the pan in which the scallops had been cooked to the fire, add the remaining 2 tablespoons of sweet butter, and cook until the butter begins to turn a light brown color. When the butter has browned to a hazelnut color add the lemon juice and chopped parsley.
• Pour the classic lemon butter over the scallops, garnish with heart-shaped croutons and serve promptly.

Steps:

• Make the compound butter:.
• Place the butter in a medium size bowl (or in a small food processor) to use with an electric mixer. Add the garlic, shallot, parsley, lemon juice, Sambuca, salt and pepper and mix until combined. With the mixer on low speed, add the olive oil in a slow drizzle, mixing until well combined. It should have a mayonnaise-like consistency. Stir 1/2 cup of panko crumbs into the butter mixture and set aside.
• If using scallops instead of tilapia, remove the small muscle from each scallop with a sharp knife.
• Preheat oven to 425°F.
• Using 6 individual heat-proof dishes or a 9 x 13 glass pan, place 1 Tbsp wine in each dish (or all 6 Tbsp in the single pan).
• Pat the scallops or fish dry with a paper towel and divide among the dishes or spread out in the single dish.
• Spoon the compound butter over the scallops or fish, using your fingers to spread it out somewhat. On fish fillets, spread butter over fillets, leaving about 1/2" around the edges.
• Sprinkle the remaining panko crumbs over the scallops or fish, coating lightly.
• Bake 10-12 minutes at 425 F, then turn oven to Broil and cook another 2-3 minutes, keeping an eye on the top to ensure it browns evenly. Rotate in oven if necessary.
• Serve hot, while top is nicely crispy. Garnish with additional parsley and a squirt of lemon if desired.