This scallop recipe comes from Ina Garten and it did not disappoint. The sweetness of the scallops was a perfect contrast to the flavor packed gratin topping, made from shallot, garlic, wine, butter, bacon and bread crumbs. These scallops were so easy to make. Mix up the butter, dab on top, add some breadcrumbs and bake!
I decided to serve these over some parmesan risotto because it seemed like a perfect complement. The butter/wine sauce that forms in the bottom of the scallop baking dish was SO good over the top of the risotto. I also added some broccolini to cut through the richness of the dish. I’d definitely make this one again.
Note on the risotto – I was almost out of arborio rice, but I had some broken rice I had purchased at a Turkish market near our house, and I used a combination of both and it worked great!
Scallop Gratin with Parmesan Risotto
Ingredients
For the scallops:
- 1.5 lbs scallops I used frozen, defrosted
- 6 tbsb room temp butter
- 4 garlic cloves miced
- 1 shallot minced
- 1/4 cup chopped cooked bacon
- 2 tbsp lemon juice
- 2 tsp salt
- freshly ground black pepper
- 6 tbsp olive oil
- 1/4 cup panko bread crumbs
- 4 tbsp dry white wine
For the risotto:
- 5 cups chicken stock
- 1 1/2 tbsp olive oil
- 1 onion diced
- 4 garlic cloves minced
- 1 1/2 cups Arborio rice
- 1/4 tsp salt
- 1 tbsp unsalted butter
- 1/2 cup dry white wine
- freshly ground black pepper
- 4 oz grated parmesan
Instructions
For the scallops:
- Microwave the butter a little just until soft and mixable. Add the shallot, garlic, bacon, lemon juice, 2 tbsp wine, salt and pepper and mix well. Set aside.
- Heat oven to 425. Pour the rest of the wine into an 8×8 baking dish and dry the scallops then add them to the pan. Place dabs of the butter mixture over the top of each, then top with panko. Place into the oven and bake until the topping is golden and scallops are cooked through. This can take 12-20 minutes depending on the size of your scallops. You can use the broiler to brown up the topping if not brown enough.
For the risotto:
- Heat the stock to a simmer. In another pan, add the oil and heat over medium. Add the onion, garlic and the rice and allow to cook for a few minutes. Add the wine and simmer until it is almost fully one. Add the salt and pepper and a ladle full of warm stock. Stir well and reduce heat to simmer.
- Allow the risotto to cook, stirring often, until most of the liquid is gone. Add more stock. Repeat this process for about 20-30 minutes until the rice is creamy an cooked but still has a slight bite to it. You may not use all the stock. Stir in the butter and then the parmesan in small increments. If the risotto is too thick you can add a little more stock. Taste and season as needed.
- When ready to serve, dish risotto into a bowl and top with scallops and butter sauce. Serve with veggies.