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 instead). Sprinkle breadcrumbs over, dividing equally.
Bake until scallops are just cooked through and opaque and crumbs on top are golden, approximately 20 minutes. Serve and enjoy!BLOG COMMENTS POWERED BY DISQUS