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    HOME » Recipes » Appetizers

    Published: Dec 16, 2013 · Modified: Oct 3, 2021· This website generates income via ads ·

    Ina's Scallops Gratin

    Jump to Recipe Print Recipe Pin Recipe

    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

    Inspired by Ina Garten, these Scallops Gratin can be an appetizer or main course.
    4.74 from 52 votes
    Print Recipe Pin Recipe
    Prep Time 18 mins
    Cook Time 15 mins
    Total Time 33 mins
    Course
    Appetizer
    ,
    Main Course
    ,
    Seafood
    Servings 6
    Budget
    Splurge
    serving $9.38

    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

    Calories: 426kcalCarbohydrates: 12gProtein: 21gFat: 30gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 73mgSodium: 1473mgPotassium: 413mgFiber: 1gSugar: 1gVitamin A: 583IUVitamin C: 7mgCalcium: 37mgIron: 1mg

    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.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Amy Liu Dong says

      November 21, 2022 at 5:06 am

      5 stars
      I love how easy and delicious this dish is, and I am so excited to make this at home.

      Reply
    2. Karly says

      January 06, 2014 at 11:25 pm

      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!

      Reply
    3. Ali says

      January 05, 2014 at 11:14 pm

      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. 🙂

      Reply
    4. Jamie @ Coffee With Us 3 says

      December 31, 2013 at 3:41 pm

      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!

      Reply
    5. Linda says

      December 29, 2013 at 6:35 pm

      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

      Reply
    6. Lori Hart says

      December 24, 2013 at 8:23 am

      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

      Reply
    7. Lady Lilith says

      December 23, 2013 at 7:08 pm

      Yummy. That looks really good. Thank you for sharing the photograph with the recipe.

      Reply
    8. Lea Ann (Cooking On The Ranch) says

      December 23, 2013 at 6:07 am

      5 stars
      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.

      Reply
      • Mary says

        December 23, 2013 at 8:06 am

        That would work well I think! Ina would probably take exception to it though. LOL

        Reply
    9. Catherine says

      December 23, 2013 at 5:54 am

      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

      Reply
    10. GiGi Eats Celebrities says

      December 22, 2013 at 4:49 pm

      5 stars
      Scallops are absolutely magical!

      Reply
    11. Jodee Weiland says

      December 22, 2013 at 3:29 pm

      Great recipe...I love scallops! This really looks delicious!

      Reply
    12. [email protected] on the Front Burner says

      December 20, 2013 at 8:43 pm

      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!

      Reply

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    I am Mary, the blogger behind "Oh That's Good!" I am a former nurse, former hobby farm blogger, former vintage shop owner, and current food blogger. I live with my husband and our little mutt Tucker in a lovely retirement community. I am cooking for two and taking inspiration from old cookbooks, magazines, and memories of watching my mother and grandmother cook. I like reducing my food waste and exorbitant grocery bills! I am busy rewriting my recipes for two servings with the option of adjusting the recipe up to four or six servings with just one click.

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