My husband makes this dish and has decided to share with you. He got it from Epicurious with a few twists and turns on his end. It’s really delicious. We serve it with cherry tomatoes as a side.
- 8 ounces bay scallops, cut into small pieces
- 2 tablespoons olive oil
- 2 tablespoons white wine or vermouth
- 1 large shallot, chopped
- 1 teaspoon chopped fresh tarragon or one teaspoon dried
- 1/3 cup fresh breadcrumbs (you could always use panko or Italian)
Preheat oven to 450 degrees. Combine shallots, olive oil, white wine or vermouth and tarragon in a medium bowl. Season with salt and pepper. Mix to blend. Divide mixture between two gratin dishes (I suppose you can use ramekins