I've decided to make scallops gratin for a dinner party tonight. According to the recipe I chose (Ina Garten's), the scallops will be done at 425 after 10 - 12 minutes. The recipe calls for bay scallops, but when she made the recipe on her show she used sea scallops cut small to resemble bays. Anyway . . .
The scallops are crusted with a panko butter. I am getting very nervous about overcooking them, because I don't know how to tell when they are done if they are covered in crust. There is a pregnant woman coming to dinner, so they need to be fully cooked. I just don't want tough.
Can you please help?
Perhaps I should have chosen chicken!
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