I watched an episode of the Barefoot Contessa a few days ago in which she prepared Scallops Gratin for her friends. It sounded easy, looked amazing, and I was hooked. I followed Ina's recipe fairly close except it calls for a couple of tablespoons of Pernod. I wasn't buying a whole bottle for that so I substituted sherry. I also wanted mine to serve as an appetizer so I cooked them in shells and not individual gratin dishes.
You can order the cooking shells online inexpensively, and they are dishwasher safe and reusable. Mine will be seen next cradling creamy, buttery Coquille St. Jacques.
This dish would be perfect for a light luncheon or as an appetizer before a gourmet meal. The recipe belongs to Ina and the picture to me.
Ina's Scallop Gratin
Equipment
- Gratin dishes
- Sheet pan
- Small knife
Ingredients
- 6 tablespoons butter at room temperature
- 6 large garlic cloves minced
- 2 medium shallots minced
- 2 ounces thinly sliced prosciutto minced
- 4 tablespoons minced fresh parsley plus extra for garnish
- 2 tablespoons freshly squeezed lemon juice
- 2 tablespoons white wine
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 tablespoons good olive oil
- ½ cup panko
- 6 tablespoons dry white wine
- 2 pound fresh scallops Ina used bay scallops but I used jumbo scallops
- Lemon for garnish
Instructions
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).
- With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, salt, and pepper and mix until combined.
- With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Place 1 tablespoon of the wine in the bottom of each gratin dish.
- With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.
- Pat the scallops dry with paper towels and distribute them among the dishes.
- Spoon the garlic butter evenly over the top of the scallops.
- Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done.
- If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
Amy Liu Dong says
I love how easy and delicious this dish is, and I am so excited to make this at home.
Karly says
Hello!
I featured your recipe for this week's Tasty Tuesday! I hope you had a wonderful holiday and I look forward to having you link up this week!
Ali says
These are stunning 🙂 Thank you so much for linking this recipe up at! The new link party is up and I'd love to see you back. Have a great week. 🙂
Jamie @ Coffee With Us 3 says
I grew up eating garlic in everything- I'm pretty sure it's my mom's favorite flavor! So I'm sure that I'd need to scale back on that as well, since my husband isn't as fond of it. And I had no idea you could buy cooking shells- how fun! I'll have to order some!
Thanks for sharing with us at Saturday Dishes!
Linda says
These look marvelous. I belong to a group of bloggers who make an Ina recipe the first Friday of each month. If you would be interested I would be happy to get you in touch with the organizer. Drop a note if you'd like.
Wishes for tasty dishes,
Linda
Lori Hart says
Congratulations!! Your recipe has been featured at Tasty Tuesdays 42 Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.
Have a great holiday,
Lori
Lady Lilith says
Yummy. That looks really good. Thank you for sharing the photograph with the recipe.
Lea Ann (Cooking On The Ranch) says
Fabulous sounding dish and I want to try it soon. I do the same thing many times of leaving out the alcohol because I don't want to buy a whole bottle. And I don't think Pernod comes in those little shooter sizes. And with those scallops, I have really good luck browning and getting those things cooked through in my cast iron skillet. Wondering if I could sear this way, then bake. I saw this on the Monday linky party. Thanks for sharing and Merry Christmas.
Mary says
That would work well I think! Ina would probably take exception to it though. LOL
Catherine says
Your scallops came out beautiful. I'm like you, I like that extra 'kick'...my daughter though is very sensitive to spice. Your photography is beautiful. I will be pinning.
Blessings,
Catherine
GiGi Eats Celebrities says
Scallops are absolutely magical!
Jodee Weiland says
Great recipe...I love scallops! This really looks delicious!
[email protected] on the Front Burner says
I really love this recipe and it would be perfect for my Christmas Eve meal. Thanks for linking this to our Marvelous Monday party...pinning!