This is one of the most elegant and easiest dishes you will ever serve, my Sea Scallop Gratin. This seafood dish is so delicious. Everyone you know will want your recipe once they’ve had it. They won’t believe how easy it is to make. Let’s start with the ingredients for the topping, my favorite part of this dish.
Prep Time: 30 minutes
Cooking Time: 10 to 12 minutes
Total Time: 40 minutes
Yields: 4 servings
Equipment: 1 (12-inch) sauté pan, 2 rimmed baking sheet pans, 1 large mixing bowl, 4 gratin dishes
1 pound sea scallops, sliced in half
10 tablespoons of butter, unsalted and room temperature
6 cloves of garlic, minced
1 leek, cleaned and finely sliced into half-moons
5 tablespoons of fresh Italian flat-leaf parsley, finely chopped, reserve some for garnish.
2 tablespoons of freshly-squeezed lemon juice
2 tablespoon of Pernod
1 tespoon red pepper flakes (optional)
2 teaspoons of Kosher salt
1 teaspoon of freshly ground black pepper
6 tablespoons of olive oil
3/4 cup of Panko breadcrumbs
4 tablespoons of dry white wine (Pino Grigio or Chardonnay)
1 lemon, cut into 6 wedges for garnish
Preheat oven to 425-degrees F.
Whenever I come home with fresh produce like leeks, I clean and prep them so they’re ready when I am. I cut the root ends off, then at the other end cut off where the dark green meets the light green. Discard the dark green leaves. Next, slice them in half lengthwise, and run the leeks under cold water to remove any sand that may be trapped between the layers. I wrap them up in a couple of paper towels then seal them in an air-tight zip-lock bag.
Lay the leek cut side down, slice into very thin half-moons as seen in the picture above.
In a large sautè pan, over medium heat, melt 2 tablespoons of butter. Add the sliced leeks, stir to coat. Add red pepper flakes (optional), and 1 tespoon of Kosher salt. Sautè for 3 to 5 minutes. Once softened, (do not brown), add the minced garlic. Allow the garlic sautè for another minute until fragrant and soft. Turn the heat off, set aside.
Have the scallops on ice waiting for you in the frig until you are ready for them. Once the leeks and garlic have been sautèed, set them aside, and prepare the topping.
In a mixing large bowl, add finely chopped fresh flat-leaf Italian parsley, 1 stick of softened room temperature unsalted butter, Pernod, lemon juice, 1 teaspoon of Kosher salt, 1 teaspoon of fresh ground black pepper, olive oil, the cooled sautéed leeks, and Panko breadcrumbs, mix to combine. Set aside.
Place the 4 gratin dishes on two baking sheet pans.
Remove the side-muscle from each sea scallop. Transfer the scallops onto a plate lined with a paper towel. Take another paper towel and pat the scallops completely dry of any moisture. Cut the scallops into quarters and divide them evenly between the 4 gratin dishes. Season with Kosher salt and fresh ground pepper to taste. Add a tablespoon of wine to each dish. Spoon on top equal amounts of the garlic butter crumb topping between the four gratin dishes.
At this point, you could refrigerate the Sea Scallop Gratins up to an hour. Bake the gratins for 10 to 12 minutes until the crumb topping is a light golden brown.
To Serve: Garnish with Italian flat-leaf parsley and a few wedges of lemon. Squeeze the lemon over the dish right before serving. I like to serve my gratin with a simple arugula salad, lightly dressed, with a lemon vinaigrette. Ther you have it, my Sea Scallop Gratin.