Baked Scallop Gratin

• Seafood

  • 1 lb Bay scallops

• Produce

  • 3 large cloves Garlic
  • 2 tbsp Parsley, fresh

• Condiments

  • 1 tbsp Lemon juice, freshly squeezed

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1/4 cup Breadcrumbs

• Dairy

  • 1 tbsp Butter, unsalted

Found on stlcooks.com

Ingredients

• 2 tbsp olive oil
• 1 lb (450 g) bay scallops, patted dry
• 3 large cloves of garlic, minced
• 2 tbsp minced fresh parsley
• 1 tbsp freshly squeezed lemon juice
• 1 tsp salt
• freshly ground black pepper
• 1/4 cup breadcrumbs
• 1 tbsp unsalted butter, cubed

Directions

• Preheat the oven to 425ºF (220ºC). Lightly spray the gratin dish with cooking spray.
• In a bowl, combine olive oil, garlic, parsley, lemon juice, bay scallops. Season with salt and pepper.
• Using a slotted spoon place the scallops into the gratin dish, top with the breadcrumbs and the butter.
• Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just barely done. For a crispier top, turn on the broiler for the last 1-2 minutes.
• Remove from oven. Serve immediately with baguettes slices and some lemon wedges.