Bay Scallop Gratin

Show: Barefoot ContessaEpisode: Perfect Dinner Party

Rated: 5 stars out of 5Rate itRead users' reviews (87)

RECIPE
COMMENTS & REVIEWS(87)

Cook Time:
14 min
Level:
Easy
Yield:
6 servings

Times:

Prep: 30 min
Inactive Prep: --
Cook: 14 min
Total:: 44 min

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Ingredients

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Directions

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.

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, Pernod, 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.

Preheat the broiler, if it's separate from your oven.

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 3 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.

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Comments & Reviews

recipe Bay Scallop Gratin
Susan Chicago, IL 11-19-2009
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YUM!
Rated: 5 stars out of 5

I have always been intimidated to try making scallops, but this recipe is surprisingly simple. I have made it several times... and it is always scrumptious. The key is definitely to make sure the scallops are dry before you cook them. I have made this without the Pernod, which I didn't miss at all. You'll swear you're eating a dish from a fancy seafood restaurant!Read more
recipe Bay Scallop Gratin
Sandra Walnut Creek, CA 09-27-2009
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Forget Sambuca
Rated: 4 stars out of 5

I made this recipe, did not have Pernod and substituted with Sambuca!! I love Sambuca warmed in a snifter but it was... obnoxious in this recipe!! I couldn't get past the horrible smell or taste to enjoy the scallops! I love Ina's recipes and I am making this again tonight and skipping the Pernod part! I am sure it will be a 5 Star this time! Thanks again Ina!Read more
recipe Bay Scallop Gratin
Shannon Gardner Houston, TX 09-06-2009
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FABULOUS....crowd pleaser...easy
Rated: 5 stars out of 5

I followed this recipe, exactly, and it was perfect. I also used some of the 'butter' on some shrimp for my kids. You'll... need nothing but this dish and a loaf of bread to finish off that maginicent butter. Shannon Houston, TXRead more
recipe Bay Scallop Gratin
Sue Offutt AFB, NE 09-03-2009
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Wow! Loved this recipe!
Rated: 5 stars out of 5

Served this for company and it was a huge hit. Didn't have pernod so substituted sherry and I don't think it was missed. ... Also took the advice of other reviewers and sauteed the garlic and shallots in a little olive oil first to lessen the bite of raw garlic. Don't skip the prosciutto--it really makes the dish in my opinion. I also did it in a gratin dish--it took about 10 minutes longer to bake than the recipe stated, and broiled for an additional 5 minutes or so, just long enough to give the topping a crunch.Read more
recipe Bay Scallop Gratin
Denise Janesville, CA 08-29-2009
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Amazing!
Rated: 5 stars out of 5

This dish is company worthy. It's probably the best scallops I've ever had and I'm not a huge scallop fan, I prefer shrimp. ... This would be good for shrimp as well. Read more
recipe Bay Scallop Gratin
Barbara Springfield, MO 08-28-2009
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Quick, Easy, Delicious!!!
Rated: 4 stars out of 5

I didn't follow the recipe to the T. I left out the Pernod, all of the olive oil (I chose between the butter and the olive... oil and the olive oil lost!) and 1 1/2 tsp. of the salt (which was waaay too much anyhow). I did add a 1/2 tsp. of lemon zest the the butter/panko mixture - which really complimented the scallops. I didn't want to breakout my mixer, so I used a hand pastry blender - worked like a champ! As usual, Ina, OUTSTANDING!Read more