Sea Scallops Gratin – Cabot Creamery
Try these sweet and plump sea scallops topped with fresh breadcrumbs, garlic, almonds and cheese. The melted Alpine Cheddar is the perfect topping!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cabotcreamery.com.
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)
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