On Apr 3, 2:20*pm, Mr. Bill > wrote:
> On Fri, 3 Apr 2009 07:42:18 -0700 (PDT), Kris >
> wrote:
>
> >But it looks so good I have to try! I may get Ouzo or call around to
> >find the airline sized bottle.
>
> That will be easy to find!! * Now, are you going to post the
> recipe????

Oh, oh, sorry! I KNEW I should've just put this on earlier. Sorry for
the delay:

Bay Scallop Gratin (from Barefoot Contessa) - Makes 3 gratins


3 tablespoons unsalted butter, at room temperature
3 large garlic cloves, minced
1 medium shallots, minced
1 ounces thinly sliced prosciutto di Parma, minced
2 tablespoons minced fresh parsley, plus extra for garnish
1 tablespoons freshly squeezed lemon juice
1 tablespoons Pernod
1 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons good olive oil
1/4 cup panko
3 tablespoons dry white wine
1 pound fresh bay scallops
Lemon, for finishing

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin
dishes on a sheet pan.

To make the topping, place the butter in the bowl of an electric mixer
fitted with the paddle attachment (you can also use a hand mixer).
With the mixer on low speed, add the garlic, shallot, prosciutto,
parsley, lemon juice, Pernod, salt, and pepper and mix until combined.
With the mixer still on low, add the olive oil slowly as though making
mayonnaise, until combined. Fold the panko in with a rubber spatula
and set aside.

Preheat the broiler.

Place 1 tablespoon of the wine in the bottom of each gratin dish. With
a small sharp knife, remove the white muscle and membrane from the
side of each scallop and discard. Pat the scallops dry with paper
towels and distribute them among the 3 dishes. Spoon the garlic butter
evenly over the top of the scallops. Bake for 10 to 12 minutes, until
the topping is golden and sizzling and the scallops are barely done.
If you want the top crustier, place the dishes under the broiler for 2
minutes, until browned. Finish with a squeeze of fresh lemon juice and
a sprinkling of chopped parsley and serve immediately with crusty
French bread.


Enjoy,
Kris