Baked Scallops Scampi, a la Ina Garten

Pardon the lousy photos – my photography skills are something I’m going to be working on in the new year, in large part due to the generosity of my family, which has given me a sundry assortment of photography equipment that I will have to learn how to use.

At any rate, I recently whipped up a adaptation of Ina Garten’s Baked Shrimp Scampi, from her new book, Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients.  Instead of shrimp (farm raised in Asia), I opted to use scallops (wild from the USA).  I followed Ina’s recipe in other respects but for her use of extraordinary amounts of butter – I cut that from 12 Tbsp. down to 7.  And you know what?  You wouldn’t even miss it!  Believe me, almost a full stick of butter is plenty.

I served the scallops and their buttery, lemony sauce atop a pasta called rombi.  Master Chow and I polished this off over the course of a couple of days, and the pups enjoyed licking the bowl clean.  Recipe after the jump . . . .

Baked Scallops
Adapted from a recipe by Ina Garten in Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients

• 2 pounds of scallops (large), about 8-10 per pound.  If frozen, thaw thoroughly in the refrigerator before using.
• 3 tablespoons extra virgin olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 7 tablespoons unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)

Preheat the oven to 425 degrees F.

Pat the scallops dry, and place them in a mixing bowl.   Toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined. The mixture doesn’t really come together until you add the panko, so don’t worry.

Starting from the outer edge of a 14-inch oval gratin dish, or a 13×9-inch baking dish, arrange the scallops in a single layerh. Pour the remaining marinade over the scallops. Spread the butter mixture evenly over the scallops. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute, but only if you are not using a Pyrex baking dish (not safe to put under the broiler). Serve with pasta, rice, polenta, or just by itself!