I didn't have Pernod so I left that out and I subbed bacon for the prosciutto. I haven't used my broiler since it's a tray underneath the actual oven so this needed a little more time to finish cooking and browning. I served it with a mixed greens salad tossed with lemon juice, oil, salt and pepper:
I love how this looked before it went into the oven. All that gorgeous butter laced with bacon and seasonings and the crunchy panko crumbs:
This is easy to prepare, although it reminds me why I need gratin dishes. I think this would be even better in individual serving dishes.
I made this after I told you I would. I did it her way, with only scallops, but I made too much sauce (I was adjusting for a lesser scallop amount and didn't adjust enough) so it wasn't crispy at all like I wanted it to be. Good flavor though.
ReplyDeleteAnd I agree about the individual dishes. I think it would broil much better.
What a great idea for a gratin!
ReplyDeleteYum, this looks even better than my baked scallops! I can't wait to try it!
ReplyDeleteMelissa - I'm still looking for the crispiness. I even added additional panko but it didn't help. I'm not sure if it's an issue with not using individual dishes or what, but I want that crispiness.
ReplyDeleteJoelen - It's delicious.
Colleen - It's really good...you should definitely try it.