Scallop Gratin

My sister recently told me about this dish who heard about it from here.  It sounded easy and delicious, two very important things when I tackle a new dish.  Within the past couple of years I've really taken to cooking, but I am still learning, so when I have a foreign, but successful dish I'm easily excited.  Joel and I count this as a success (Even if it wasn't true, which it is, I do feel completely comfortable putting words in his mouth, just an fyi).

I paired the dish with sautéed spinach and sprinkled leftover prosciutto on top as a side dish.

And voila, scallop gratin!

1 1/2 tablespoons unsalted butter

at room temperature
1 large garlic clove minced

1 small shallot minced


1/2 ounce thinly sliced prosciutto minced

1 tablespoon minced parsley


1 1/2 teaspoon fresh lemon juice


1 1/2 tablespoons olive oil


2 tablespoons panko
bread crumbs

2 tablespoon dry white wine


1/2 pound fresh scallops