Baked Scallops


4 tablespoons unsalted butter, at room temperature
2 tablespoons extra virgin olive oil, plus extra for drizzling
2 small cloves garlic, finely minced
1 small shallot, finely minced
2 tablespoons finely minced fresh flat-leaf Italian parsley,
plus extra for garnish
Zest from ½ lemon
Kosher salt, to taste
Freshly ground black pepper, to taste
¼ cup white wine
20 sea scallops
2 tablespoons freshly grated Parmigiano-Reggiano
¼ cup plain breadcrumbs
Juice from ½-1 lemon



Preheat oven to 425°F. Place 4 individual 6-inch round gratin dishes on a baking sheet and set aside. In a medium bowl, add butter, olive oil, garlic, shallot, parsley, and lemon zest, mix until combined, and season with salt and pepper. Place 1 tablespoon wine in bottom of each gratin dish. Remove any tough, crescent-shaped muscle fromoutside of scallops and discard. Pat scallops dry and place 5 scallops in each dish, grouping them together. Place a dollop of butter mixture on scallops. Scatter equal amounts of Parmigiano-Reggiano over each, followed by breadcrumbs. Drizzle additional oil over top of each dish and season with salt and pepper. Bake until breadcrumbs are lightly toasted, about 10 minutes. Finish under broiler for 1-2 minutes. Drizzle each gratin dish with lemon juice and a bit more parsley and serve warm. Serves 4.