GARLIC BUTTER SCALLOPS GRATIN WITH PARMESAN CRUMBS

Seafood|Casseroles

Ingredients

1 pound sea scallops (bay scallops also work, but cook time will be shorter)

5 tablespoons butter

6 garlic cloves, chopped

2 teaspoons flour

2 ounces cream cheese, softened

2 tablespoons dry white wine

1 tablespoon lemon zest

1 tablespoon lemon juice

½ cup panko breadcrumbs

¼ cup grated parmesan cheese

Lemon slices and chopped fresh parsley for garnish

Instructions

Preheat oven to 425 degrees.

Pat the scallops dry with paper towels and remove the tough muscle from the side of each scallop and discard.

Melt 4 tablespoons of the butter in a large saucepan. Add the garlic and cook, stirring frequently over medium heat for 3-4 minutes until the garlic is soft and fragrant. Stir in the flour until it is dissolved. Add the cream cheese, wine, zest, and lemon juices. Stir until the cheese is melted and the sauce is slightly thickened and smooth, about 3 minutes. Remove from heat.

Add the scallops to the pan and toss to just coat. Place the coated scallops in small ramekins, scallop shells, or a small 8” x 8” casserole dish. Be sure to get all of that garlicky butter sauce onto

Melt the remaining tablespoon of butter in the empty saucepan and add the breadcrumbs and parmesan. Cook, stirring over medium heat until the breadcrumbs begin to lightly brown. Evenly top the scallops with the crumb mixture. Cook for 8-10 minutes* until the scallops are bubbly and just cooked through. Broil the tops of the casseroles for 1 minute to brown the tops. Watch them closely so they don’t burn!

Garnish with chopped parsley and lemon slices. Devour!

*Total cook time will depend on the size of your scallops. Of course, larger scallops will take a little longer but they should be just cooked through. Do not overcook.