Baked Scallops Gratinée
DOWNLOADWe Have What You'll Need:
2 pounds dry scallops
2 tablespoons butter
4 splashes Noilly Prat dry vermouth
1 lemon, juice from
salt and pepper, to taste
1/2 cup heavy cream
1 1/2 cups Vigo bread crumbs
3 tablespoons Red Cow Reggiano, freshly grated
1 bunch parsley, chopped
Directions
Divide the two pounds of scallops into 4 equal portions. Butter the bottom and sides of 4 individual casserole dishes. Place a portion of the scallops into each dish. Splash each portion with vermouth and lemon juice. Salt and pepper evenly. Distribute the cream evenly to the bottom of each dish. As evenly as possible, sprinkle with bread crumbs and Red Cow Reggiano.
Place casserole dishes in the oven at 350 degrees for 20 to 25 minutes. Check the largest of the scallops to ensure that they are cooked through. Sprinkle with chopped parsley.
Serving Ideas: Serve with Del Verde Linguini.
