Ina's Baked Scallops Gratin Recipe with White Wine is a delicious variation of the classic scallops gratin dish with inspiration from Ina Garten, The Barefoot Contessa. The addition of white wine brings a delightful tang and complexity to the creamy sauce, enhancing the flavors of the scallops. Plump and tender large sea scallops are nestled in a rich and creamy sauce infused with white wine. The scallops gratin with white wine is baked in the oven until the top turns golden brown and the sauce bubbles around the edges. The aroma that fills the kitchen is irresistible, a tantalizing blend of seafood, butter, and wine. I love to serve these buttery scallops over angel hair pasta, garnished with a little lemon zest, and a chunk of crusty bread to sop up the white wine sauce.
WHY MAKE THIS RECIPE?
- Flavors - Scallops have a delicate, sweet, and slightly briny flavor. When combined with other ingredients in the gratin, such as a creamy sauce, cheese, breadcrumbs, and herbs, the flavors meld together to create a rich and satisfying dish.
- Textures - Scallops gratin typically features a contrast of textures. The scallops are tender and succulent, while the gratin topping provides a crunchy and crispy element.
- Creamy sauce - This sauce coats the scallops, keeping them moist and adding an extra layer of richness to the dish. The sauce also helps bind the gratin topping together.
- Versatility - Scallops gratin can be served as an appetizer, a main course, or even as a side dish. Its versatility makes it suitable for various special occasions, from casual family dinners to elegant gatherings to date night.
- Visual appeal - Scallops gratin is visually appealing, with the golden-brown crust on top contrasting against the succulent white scallops. The dish can be served in individual gratin dishes or scallop shells, adding elegance.
- It is really a very easy recipe.
INGREDIENTS FOR INA'S BAKED SCALLOPS GRATIN RECIPE WITH WHITE WINE
INGREDIENTS NOTES & SUBSTITUTIONS
- Scallops - Ina Garten uses small bay scallops in her recipe, but I prefer the larger jumbo sea scallops. There is an additional cost, so if your budget doesn't work, use bay scallops.
- Prosciutto - If you don't have it, substitute cooked bacon, finely crumbled.
- Panko breadcrumbs - Panko breadcrumbs work better in this recipe than regular dry breadcrumbs. This dish needs the extra texture from the Panko.
- Garlic - fresh is best, but in a pinch use ½ teaspoon garlic powder or granulated garlic.
- Black pepper - freshly ground is best. Feel free to add a little Cayenne pepper or red pepper flakes for a little heat.
- Butter - use unsalted butter if you are watching your intake of sodium.
- White wine - use a dry white wine. (see FAQ below) Find more information about cooking with wine.
This recipe falls into the "SPLURGE" category due to the scallops and the prosciutto, which are a bit pricey. I used frozen sea scallops which helped cut down the cost without changing the flavor. This is one of those recipes to make when you feel like splurging a little bit.
Tomorrow you can make my CHEAP Easy Pasta Recipe with Sautéed Cherry Tomatoes and come out even!
Dry white wines (wines that don’t contain sweetness) are preferred for cooking lighter dishes such as fish and pasta. Chardonnay, sauvignon blanc, and Chenin Blanc are popular dry white wines that cook well.
When prepping scallops, there are a few steps you can follow to ensure they are clean, properly trimmed, and ready to cook:
Purchase fresh scallops: Look for scallops that are firm, shiny, and have a slightly sweet aroma. Frozen is your next best option.
Cleaning: Rinse the scallops under cold water to remove any grit or sand that may be on the surface. Pat them dry with paper towels.
Removing the side muscle: Some scallops may have a small side muscle attached to them, which appears as a tough, rectangular flap on the side of the scallop. This muscle is edible but can be slightly chewy. I recommended removing it for a more tender texture. Simply pinch it between your thumb and forefinger and gently tug it away from the scallop. If it doesn't come off easily, you can use a small knife to cut it away.
STEP-BY-STEP PHOTO INSTRUCTIONS
Mix the butter in the bowl of an electric mixer fitted with the paddle attachment or use a hand mixer and a small bowl.
Add the garlic, shallot, prosciutto, parsley, lemon juice, 2 tablespoons wine, salt, and pepper, to the butter mixture in the bowl.
Mix on low speed until the ingredients are combined.
With the mixer on low, add the olive oil slowly as though making mayonnaise, until combined.
Add the Panko bread crumbs to the mixing bowl.
Fold the panko in with a rubber spatula and set aside.
Pat the scallops dry and place scallops in a shallow baking dish in a single layer.
Spoon the garlic butter evenly over the top of the scallops.
Carefully pour the wine into the baking dish. Place on baking sheet.
Bake for 12 to 16 minutes, until the topping is golden and sizzling and the scallops are barely done.
OPTIONAL: Sprinkle Parmesan cheese on top.
Broil for 1-2 minutes until golden brown. Watch it carefully to prevent burning.
Ina's Scallop Gratin
- Baking dish or individual gratin dishes
- Sheet pan
- Small knife
- ¾ pound fresh scallops Ina's recipe uses bay scallops but I used jumbo scallops
- 3 tablespoon butter at room temperature
- 3 large garlic cloves minced
- 1 medium shallots minced
- 1 ounces thinly sliced prosciutto minced
- 2 tablespoons minced fresh parsley plus extra for garnish
- 1 tablespoons freshly squeezed lemon juice
- 1 teaspoon salt kosher salt works best
- ½ teaspoon freshly ground black pepper
- 3 tablespoons good olive oil
- ¼ cup panko breadcrumbs
- 5 tablespoons white wine (divided) use chicken broth if you don't want wine
- 2 tablespoons Parmesan cheese optional
- Lemon for garnish
- Preheat the oven to 425 degrees F.
- With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.
- 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, 2 tablespoons wine, 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.
- Pat scallops dry with a paper towel and place them in the baking dish in a single layer.
- Spoon the garlic butter evenly over the top of the scallops.
- Carefully pour the remaining 3 tablespoons of wine into the bottom of the baking dish being careful not to disturb the garlic butter topping.
- Bake for 12 to 16 minutes, until the topping is golden and sizzling and the scallops are barely done.
- If you want the top crustier, place the dish 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.
- OPTIONAL: Sprinkle Parmesan cheese over the top and place until the broiler until the cheese browns. WATCH CAREFULLY!
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.