bay scallops jersey style

Name: Bay Scallops Jersey Style
Prep time: 30 min
Cook time: 15 min
Yield: 4
Cuisine: French
Ingredients: 6 tablespoon(s) unsalted butter at room temperature; 6 clove(s) ggarlic minced or 3 tbl. preminced in the jar; 2 medium shallots chopped; 2 ounce(s) prosciutto shredded; 4 tablespoon(s) minced italian parsely; 2 tablespoon(s) fresh lemon juice; 1/8 cup(s) white wine; 1 medium red pepper, chopped; 1 cup(s) sliced crimini mushrooms; 2 teaspoon(s) kosher salt; 1 teaspoon(s) black pepper; 1 cup(s) halved cherry tomatos heirloom if possible; 1 cup(s) italian bread crumbs; 6 tablespoon(s) olive oil, extra virgin; 1/4 cup(s) white wine; 1 pound(s) fresh bay scallops(the little ones); - lemon to garnish

36 Pinches 1 Photo

Carole Davis

Upper Arlington, OH

Updated on Jul 6, 2014

The original recipe was a French version by Ina Garten. But having lived in Jersey the original home of big hair(sorry Texas you lose) and Texas where everything is bigger, I just had to add my style to this recipe. I hope you enjoy it as well. Ex-Pats from Jersey love this dish, it reminds us of the little family restaurants on the Jersey Shore.

Rate

prep time 30 Min

cook time 15 Min

method Bake

yield 4 as dinner or 6 as an appetizer

Ingredients

6 tablespoons unsalted butter at room temperature
6 cloves ggarlic minced or 3 tbl. preminced in the jar
2 medium shallots chopped
2 ounces prosciutto shredded
4 tablespoons minced italian parsely
2 tablespoons fresh lemon juice
1/8 cup white wine
1 medium red pepper, chopped
1 cup sliced crimini mushrooms
2 teaspoons kosher salt
1 teaspoon black pepper
1 cup halved cherry tomatos heirloom if possible
1 cup italian bread crumbs
6 tablespoons olive oil, extra virgin
1/4 cup white wine
1 pound fresh bay scallops(the little ones)
- lemon to garnish

How To Make bay scallops jersey style

Step 1

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes or an 8x8 ovenproof baking dish on a sheet pan.

Step 2

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, 1/8 c. white wine, 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 bread crumbs in with a rubber spatula and set aside.
Step 3

Preheat the broiler, if it's separate from your oven. 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.
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