Scallops Gratin/TK’S at the Villa Mayfair

Fresh scallops are a big favorite here in South Florida. That’s what’s cooking tonight as we grab a Bite with Belkys.

The Chef: Maribel Gaynor
The Restaurant: TK’S at the Villa Mayfair in Coconut Grove
The Dish: Scallops Gratin

Ingredients:
For the topping
6 oz. olive oil
6 oz. butter
2 oz. garlic
4 oz. shallots
4 oz. prosciutto
4 oz. parsley
2 oz. lemon juice
2 oz. Pernod
8 oz. Panko bread crumbs
salt and pepper to taste
Main Dish
3 each scallops
1 Tsp. butter
1 oz. white wine
3 each baguette toast
1 each grilled lemon, cut in half
ciabatta bread (sliced, toasted)
Sauce
1/4 cup white wine
1/4 cup butter
1 Tsp. garlic (minced)
salt and pepper to taste

Method of Preparation:
– First, chop the prosciutto, then put Panko bread crumbs in a mixing bowl and add Pernod (Pernod is an Anise liqueur).

Add lemon juice, olive oil, unsalted butter, minced garlic, chopped shallots and parsley. Blend well in a mixer, first on low then higher speed. Remove from the mixer and add the prosciutto. Blend that in by hand and set it aside. You can keep the gratin in the refrigerator for up to a week.

– Now for the scallops; season with salt and pepper then- add vegetable oil to a hot pan and sear the scallops on both sides.

Top the scallops with a spoonful of gratin on each one- then pop them in the oven for about 4 minutes at 400 degrees.

– While the scallops are in the oven make the sauce. Add white wine to a hot pan, then add olive oil, butter and garlic and let it reduce – just a couple of minutes. Sprinkle in salt and pepper– and it’s done.

To Plate:
-Chef Mirabel plates the scallops– then pours the white wine butter sauce over them. She serves it up with toasted ciabatta bread and grilled lemons on the side.

Serving suggestion: Grape Mojito

Serves: 4

TK’S at the Villa Mayfair
2901 Florida Avenue
Coconut Grove, FL 33133, United States
305-774-1500
http://www.tksvillamayfair.com/web/

Bring in a printed copy of the recipe and get a complimentary grape mojito with your meal, now through Dec. 18.