Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Sea Scallops Gratin

on October 22, 2013

2013-08-13 19.02.45

Whenever I make a seafood dish, in the form of a stew or a gratin, I use a liqueur called, Pernod.  I first tried this after watching as episode of the Barefoot Contessa, since then I haven’t stopped using Pernod.  It’s an anise flavored liquor that enhances seafood dishes. I believe that it’s origin comes from the French cuisine. With a seafood gratin it’s fabulous. I also use fennel which also has the anise flavor. So to start with I like the sea scallops which are the larger scallops. Remove the extra mussel and throw that away. Pat them dry. I start with a pound and a half then I cut them in half and this will make 6 gratins. I saute some leeks and one fennel bulb that I’ve chopped finely with a little butter and olive oil, about 1 tablespoon of each.  I add a little kosher salt and pepper and put this mixture and equally divide this into the six gratin dishes. Then I add 1 tablespoon of a good white wine to each of the dishes. I add in the scallops to each of the gratin dishes and then I start on the topping. So for the topping put 6 tablespoons of room temperature butter in a bowl, add 6 minced garlic cloves, 2 shallots minced, 3 tablespoons of fresh chopped Italian parsley, 2 tablespoons of fresh squeezed lemon juice, 2 tablespoons of Pernod, 2 teaspoons of salt,1 teaspoon of pepper. With mixer on low, then add  5 tablespoons of olive oil slowly so that it mixes well, with the butter mixture. Fold in 1/2 cup of panko bread crumbs.  Divide topping evenly over the six dishes. Bake at 425 degrees for 12 minutes. Watch closely.  Garnish with a little more fresh chopped parsley and serve with lemon wedges.

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