Since Marcus doesn't eat scallops, I had to turn this dinner for four into dinner for one. I made guesses on how to adapt the ingredients so that I could use a half pound of scallops instead of two pounds, which is what the original calls for--and I had to omit some ingredients that I didn't have on hand, and I wanted to cut down the butter (just a bit). In spite of my guess work, the dish turned out perfectly.
The original recipe is here. I must say that Ina is one of my favorite cooks. Her recipes always work and they are full of flavor. Did you know that Ina started off her career in Washington, DC as an examiner at the Office of Management and Budget (OMB)? Crazy.
Ingredients nocoupons
- 2 tablespoons unsalted butter, at room temperature
- 2 large garlic cloves, minced
- 1 medium shallots, minced
- 2 ounces thinly sliced prosciutto di Parma, minced
- 1 tablespoons minced fresh parsley, plus extra for garnish
- 1 tablespoons freshly squeezed lemon juice
- 2 tablespoons Pernod
- 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoons good olive oil
- 1/4 cup panko bread crumbs
- 3 tablespoons dry white wine vermouth
- 1/2 pounds fresh bay scallops
- Lemon, for garnish
Directions
Preheat the oven to 425 degrees F.
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 bread crumbs in with a rubber spatula and set aside.
Preheat the broiler, if it's separate from your oven.
Place 3 tablespoon of the vermouth in the bottom of a stainless steel pan. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. (mine were cleaned). Pat the scallops dry with paper towels and place them in the pan. Spoon the garlic butter evenly over the top of the scallops. Bake for 8 minutes, until the topping is golden and sizzling and the scallops are barely done. Do not over cook or the scallops will be rubbery. If you want the top crustier, place the dishes under the broiler for 1 minute, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
