Baked Scallops Gratin

I don't know what's the weather like in your neck of the woods, but outside my window as I write this post it’s a dreary cold weather. Winter is calling out to me to make hearty soups, delicious stews, bubbling casseroles, and savory gratins, meals that help take the chill off frosty winter days.

Bitter cold days like these make you think about the best cold-weather survival tip. This baked scallop gratin surely warmed up the night, a dish that my husband and I fought over for the last piece at the bottom of the dish :)

The delicate crunch of the crispy top contrasts perfectly with the mild, tender scallop while the garlic and lemon juice provide a delightful flavor spike.

This dish came together together in no time. You simply combine the scallops with olive oil, lemon juice, parsley and garlic, spoon them into a gratin dish, top with breadcrumbs and dot with small knobs of butter and bake.

These make a wonderful appetizer, by dividing them into 4 ramekins, but you can serve them as a stand-alone entree as well, or for yourself as a simple lunch or dinner. Either way, they taste really GOOD!!

And to my American readers, I would like to wish all of you and your families a Happy Thanksgiving! Blessings to all and may all of our hearts be guided by love and compassion!

Ingredients (serves 4 as appetizer):

2 tbsp olive oil
1 lb (450 g) bay scallops, patted dry
3 large cloves of garlic, minced
2 tbsp minced fresh parsley
1 tbsp freshly squeezed lemon juice
1 tsp salt
freshly ground black pepper
1/4 cup breadcrumbs
1 tbsp unsalted butter, cubed

Preheat the oven to 425ºF (220ºC). Lightly spray the gratin dish with cooking spray.

In a bowl, combine olive oil, garlic, parsley, lemon juice, bay scallops. Season with salt and pepper.

Using a slotted spoon place the scallops into the gratin dish, top with the breadcrumbs and the butter.

Bake 10-12 minutes, or until the topping is golden brown and sizzling, and the scallops are just barely done. For a crispier top, turn on the broiler for the last 1-2 minutes.

Remove from oven. Serve immediately with baguettes slices and some lemon wedges.



Gratin de noix de saint jacques

Ingrédients (pour 4 personnes en hors-d'œuvre):

2 càs d'huile d'olie

450 g de noix de saint jacques

3 gousses d'ail, émincées

2 càd de persil haché

1 càs de jus de citron

1 càc de sel

Poivre noir

1/4 tasse de chapelure

15 g de beurre, coupé en cubes

Préchauffez le four à 220ºC. Beurrez légèrement le plat à gratin.

Dans un bol, mélangez l'huile d'olive, l'ail, le persil, le jus de citron et les noix de saint jacques. Assaisonnez de sel et de poivre.

A l'aide d'un écumoire, déposez les noix de saint jaques marinées dans le plat à gratin. Parsemez de chapelure et ajoutez les noisettes de beurre.

Enfournez 10 à 12 minutes, ou jusqu'à ce que le dessus soit doré. Mettez sous le gril 1 à 2 mn pour faire gratiner.

Retirez le plat du four. Servez immédiatement avec du pain et quelques tranches de citron.