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St. Charles, Missouri

Member since Sep 2004

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Reviewed Bay Scallop Gratin

Feb 13, 2013 in Food Network Community Toolbox on

I love this recipe! I've made it a few times and it is much better if you saute the shallots and garlic for 3-5 minutes to get the "raw" favor out before mixing the topping. Also, I take the proscuitto and bake until crispy and crumble on top. Another modification is mixing about 1/4c. of grated parmesan in the topping. Delish!"

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