Scallop and Prosciutto Gratin

by Patricia Eddy on July 30, 2009

A few days ago, a number of Seattle’s finest (and most modest) food Twitterers got together for the express purpose of putting together an entire meal from the Barefoot Contessa cookbooks. Why? Well, because it all sounded like fun (and a perfect excuse to have some champagne).

Scallop and Prosciutto Gratin

Scallop and Prosciutto Gratin

We were responsible for a main dish and since we’ve been happy as clams with the scallops from Taylor Shellfish, we knew right away that we’d be making scallop gratin from Barefoot Contessa Back to Basics.

Scallop and Prosciutto Gratin, adapted from Barefoot Contessa Back to Basics.

  • 4 Tbsp butter
  • 3 cloves of garlic
  • 1 medium shallot
  • 2 ounces prosciutto
  • 2 Tbsp minced parsley
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • Pepper
  • 3-4 Tbsp olive oil
  • 1/4 cup Panko
  • 3 Tbsp white wine
  • 1 pound scallops

First, make the topping. These steps can be done up to a day ahead.

Set the butter on the counter to soften. Note: If you’re trying this in Seattle on the hottest day of the year, don’t let it go too long! 30 minutes and the butter will turn to soup!

Dice the prosciutto. It is easier to do this if you freeze the prosciutto for about 20 minutes first.

Mince the garlic, shallot, and parsley.

Beat the butter along with the garlic, shallot, parsley, and prosciutto. Add the lemon juice, salt, and a few cracks of pepper and beat to combine.

On low speed, add the olive oil slowly until combined.

At this point, you can refrigerate the mixture for up to a day.

These are so good, you should buy extra scallops

These are so good, you should buy extra scallops

Assembly and Baking

In a shallow baking dish, arrange the scallops.

Add the white wine.

Mix the breadcrumbs in with the softened butter mixture and spread the mixture over the scallops.

Broil for 5-7 minutes, checking halfway through.

Chef’s Notes: The original intructions called for baking the scallops at 425 for 10-12 minutes and then optionally finishing them under the broiler for 2 minutes. However, we thought this still left the topping a bit soggy. So on our second attempt of the recipe, we simply broiled them. Our antique broiler has different heights for cooking and we used a medium height for the scallops so that the tops wouldn’t burn.

The prosciutto really makes this dish. Scallops from Oyster Bill at Taylor Shellfish are tremendously sweet on their own, so having the savory saltiness of the prosciutto and some spicy garlic was appreciated. If you can ever get some guanciale or pancetta from Sea Breeze Farm, I bet that would be excellent as well. I wouldn’t use too ┬ámuch of either since they are very strongly flavored. We will definitely make this dish again. As long as the weather isn’t quite as hot as this past week has been, this is an excellent dish to make ahead of time (assemble it an hour ahead of cooking) and serve for a party.

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{ 1 comment }

Kevin Weilbacher August 16, 2009 at 4:44 am

Made this for a party last night for 15 people as an appetizer. I had 3 lbs of scallops, but I only doubled the measurements for the topping ingredients and it came out about right. Also made an aili sauce for dipping (1 cup mayo, 6 minced garlics, 1 1/2 T lemon juice, 1 1/2 T dijon mustard, 3/4 t. dried tarragon) that was served on the side.

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