Name: Tarragon Scallop Gratins
Yield: 2 Servings; Can be doubled
Ingredients: 8 ounces bay scallops; 2 tablespoons olive oil; 2 tablespoons dry white wine or vermouth; 1 large shallot, chopped; 1 tablespoon chopped fresh tarragon or 1 teaspoon dried; 1/3 cup fresh breadcrumbs

Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.

Recipe information

Yield
2 Servings; Can be doubled

Ingredients

8 ounces bay scallops

2 tablespoons olive oil

2 tablespoons dry white wine or vermouth

1 large shallot, chopped

1 tablespoon chopped fresh tarragon or 1 teaspoon dried

1/3 cup fresh breadcrumbs

Preparation

Step 1
Preheat oven to 450°F. Combine scallops, olive oil, white wine, chopped shallot and tarragon in medium bowl. Season with salt and pepper. Mix to blend. Divide mixture between 2 small gratin dishes. Sprinkle fresh breadcrumbs over, dividing equally.
Step 2
Bake until scallops are just cooked through and opaque and crumbs on top are golden, about 15 minutes.

TagsGratin Tarragon Herbs & Spices Scallop Shellfish Seafood Main Dinner Dairy Free Nut Free Quick Easy 30 Minutes or Less 5 Ingredients or Fewer Oven Bake Bon Appétit

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