Bay Scallop Gratin

Show: Barefoot ContessaEpisode: Perfect Dinner Party

Rated: 5 stars out of 5Rate itRead users' reviews (113)

RECIPE
COMMENTS & REVIEWS(113)

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.

Photo: Bay Scallop Gratin

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Comments & Reviews

recipe Bay Scallop Gratin
Lisa Ann Raritan, NJ 01-30-2010
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GREAT RECIPE!!!
Rated: 5 stars out of 5

I really liked this recipe it had great flavor! I didn't use the pernod - I left it out of the recipe completely and it still... turned out great! Would def make again!Read more
recipe Bay Scallop Gratin
Susan New Oxford, PA 01-29-2010
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SUPER!!!
Rated: 5 stars out of 5

There were no leftovers after this dinner! The flavor was fantastic, I did not have Pernod, but you wouldn't have thought... there was any ingredients missing, it was still delicious. Highly recommend and easy to do!Read more
recipe Bay Scallop Gratin
val westlake, OH 01-27-2010
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You did it again Ida!
Rated: 5 stars out of 5

I made this recipe for me & my husband. WE LOVED IT. I also used a square baking dish and I did not have the prosciutto nor... the pernod so I did not include them but it was wonderful better than a restaurant!! My husband went back for seconds. His only complaint was that he wanted more. He asked how many pounds of scallops was that. When I told him 2 pounds he didn't believe me. But I have recommend this recipe to friends. Thanks again. Val in westlake, OhioRead more
recipe Bay Scallop Gratin
jessica hopkinton, MA 01-17-2010
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So delicious!
Rated: 5 stars out of 5

I made this for Christmas Eve and everyone loved it. I did'nt have the individual dishes so I used a 9 x 13 glass dish and... it worked out great.Read more
recipe Bay Scallop Gratin
Martin Greenville, SC 01-12-2010
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Very rich
Rated: 5 stars out of 5

I made this, as others did, with tilapia fillets in small oval-shaped, single-serving, baking dishes. I used 1/2 the salt as... recommended by others and less than 1/2 of the olive oil. No Pernod and no prosciutto so I used a slice of bacon wizzed in the food processor and folded it into the topping. This is an INCREDIBLY rich dish. No wonder she only served it with french bread. I made salads and baked potatoes to go with it and couldn't finish everything. I want to try it with scallops and shrimp next time and probably do away with the olive oil all together because there's plenty of butter in this.Read more
recipe Bay Scallop Gratin
Sue El Dorado Hills, CA 01-10-2010
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Scallops Gratin
Rated: 4 stars out of 5

I made the recipe yesterday for my husband and myself. It was absolutely the best thing we have eaten in a long time. My... husband raved about it. I halved the recipe since there are only two of us. We shared the remaining portion today. I used sea scallops because they were better in the fish market when I bought them. I cut them in thirds because they were large. I omitted all the salt because I had read the reviews of maybe too much salt for some people. Also, couldn't find the Pernod so left that out as well. I followed the recipe exactly other than that. I served it with a caesar salad and parmesan risotto and of course crusty bread. I highly recommend trying this if you like scallops. Good job Ina. Love your show and your hubby is adorable. Thanks, SueRead more