Scallop Gratin




After working long hours lately, Gary took a break to go scalloping. The water was clear, the scallops were abundant, and they got their limit in record time–less than two hours!

Our friend Parker cooked them divinely. We ate them with toothpicks and savored the taste of the sea.


1 lemon, cut into wedges
¼ lb. shucked bay scallops or enough to cover bottom of skillet in a single layer
Olive oil
Butter, softened
1/3 cup prepared seasoned breadcrumbs
1 clove minced garlic


First, combine prepared seasoned breadcrumbs, minced garlic, 1 tsp butter, 1 tsp olive oil in small bowl. Breadcrumbs should be evenly moistened. Next, place oven rack on 2nd highest level and turn on over broiler. Heat a cast iron skillet over medium heat and add 1 tbsp. olive oil and a ½” thick slice of butter. Once butter has melted and foaming has subsided, place scallops in a single layer on bottom of the skillet. Season very lightly with salt and pepper, and do not disturb cooking scallops. Cook on the stovetop for approximately 30 seconds to 1 minute or until scallops appear to be halfway cooked. Sprinkle moderately heavy layer of seasoned breadcrumbs over scallops. Finally, transfer pan under broiler and cook until breadcrumbs turn golden and scallops are cooked through approximately 2 minutes. Keep an eye on the pan and rotate as needed to prevent breadcrumbs from burning. Remove from oven, squirt fresh lemon over, and serve immediately.



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