Sea Scallops Gratin – Cabot Creamery

Ingredients

• 4 tablespoons Cabot Unsalted Butter, melted, divided
• 1 ½ pounds large sea scallops, “foot” removed and patted dry (10-20 count)
• 2 tablespoons Pernod or white wine
• 4 slices firm white sandwich bread, crusts removed (3.88 ounces)
• 1 small clove garlic, grated
• 3 tablespoons sliced almonds
• 2 tablespoons chopped parsley
• 4 ounces Cabot Alpine Cheddar, shredded (about 1 cup)