When I was picking out what recipes to make for Mardi Gras Month, my hope was to make recipes using crawfish, oysters and lots of Cajun spices. Thus far I have struck out on being able to find crawfish, which is depressing.
I did pick up a pound of bay scallops and made this recipe instead for a lemony Scallop Gratin topped with crispy panko. It isn't Cajun and I doubt it could be called Creole either, even if it seems French inspired, but it is delicious so I decided to include it for Mardi Gras Month. Hope you don't mind.
Notes: I bumped up the amount of bay scallops to one pound. I honestly don't think it is necessary to double the topping amount if you do this, but I will let you be the judge. The important thing for this recipe is not to overcrowd the scallops in your baking dish. I did and it caused them not to cook through properly.
If this mistake happens to you as well and it is too late to transfer to a larger pan, I simply stirred up the scallops to expose the undercooked portions and popped it back in the oven for a few minutes. You want to be very careful not to overcook scallops or they lose their wonderful texture.
I spotted this recipe at My Bizzy Kitchen. Many thanks to Biz for this awesome recipe. Enjoy!
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