Scallop gratin with artichoke salad

So far my week off work has been more stressful than I was originally hoping. My cat, Figaro got a stomach upset on Easter bank holiday when all the vets were closed except the emergency one miles from our home. Giving him a new flavour of the pet food he normally eats was enough to do it. After two trips to the vet and being hand-fed for 4 days he finally seems to be on the mend. I nearly had a heart attack when my other cat, Gino came bursting through the cat flap with what looked to be a broken paw. Fortunately he’d just gotten his paw stuck in his collar and there was nothing wrong with him. At least I had a nice treat with this delicious scallop gratin.

This recipe works with the tiny frozen scallops you get from the supermarket, I just defrosted them before using. The version in the book is served in the scallop shells but I used ramekins. The recipes are from the book ‘Cicchetti’ – a book of small Italian dishes that I really love.

Serves 2

Ingredients

  • 10 small scallops
  • 3 tbsp breadcrumbs
  • 30g butter
  • 1 clove garlic
  • 5g parsley leaves
  • salt and pepper
  • 5g chives
  • 2 tins artichoke hearts
  • 30g parmesan
  • 1 lemon
  • 1 tbsp oil
  • 1/2 tbsp Dijon mustard

Method

1.) Preheat the oven to 200 degrees C

2.) Peel and chop the garlic, finely chop the parsley

3.) Melt the butter in a pan and then add the garlic and 1/3 of the parsley

4.) Arrange the scallops in 2 ramekins

5.) When the oven is ready, pour the breadcrumbs into the butter and give them a stir

6.) Divide the breadcrumbs between the ramekins and place the ramekins on a baking tray

7.) Bake for 15 minutes until golden brown

8.) While the scallops are baking, grate the parmesan

9.) Add to a mixing bowl, drain the tins of artichoke hearts and chop up

10.) Put the artichokes in the mixing bowl and add the rest of the parsley, some seasoning, mustard and the oil and give it a good mix

11.) Chop up the chives to serve with the scallops and artichokes.

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