Sunday, January 17, 2010

Scallop Gratin

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I’ve been wanting to add more seafood to my diet (and use my cute, garage-sale dishes) so I had to try this when I saw Ina Garten make it on Barefoot Contessa:  Back to Basics.

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Butter, garlic, shallots, lemon juice, parsley, prosciutto, Herbsaint (for the Pernod).


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Topping before adding the olive oil and panko. My goodness, it smelled so good;  it was hard not to eat it by the spoonful.


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On the show, Ina said you could use sea scallops and cut them in half.


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I didn’t have any dry, white wine open; so I used this.


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Scallops cut in half, nestled in the wine, ready for the topping.


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All set for the oven.

It was very good. I’ll certainly be making this again.

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