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.
Butter, garlic, shallots, lemon juice, parsley, prosciutto, Herbsaint (for the Pernod).
Topping before adding the olive oil and panko. My goodness, it smelled so good; it was hard not to eat it by the spoonful.
On the show, Ina said you could use sea scallops and cut them in half.
I didn’t have any dry, white wine open; so I used this.
Scallops cut in half, nestled in the wine, ready for the topping.
All set for the oven.
It was very good. I’ll certainly be making this again.
