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Noix de Saint-Jacques Gratinées à la Persillade

Noix de Saint-Jacques Gratinées à la PersilladeINGREDIENTS

  • 4 large cloves garlic

  • ¼ cup chopped flat-leaf parsley

  • 1 stick unsalted butter, room temperature

  • 8 U-10 sea scallops, halved horizontally

  • Fine sea salt

  • ¼ cup panko


Preheat the broiler.

In a mini food processor, whiz the garlic to smithereens.  Add the parsley, whizzing to break it up even more.  Then add the butter, and whiz to incorporate.

Lightly spray 4 individual gratin dishes with cooking spray.  Lay 4 scallop halves in a single layer in each dish.  Season with salt.  Place the 4 dishes on a rimmed baking sheet.  Top with one quarter of the butter mixture per dish, then top with one quarter of the panko.  Broil 10 to 12 minutes, until the scallops are opaque and the panko is golden.  Serve immediately with warm, crusty bread.

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