Bay Scallop Gratin

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Excellant!! I splurged and bought the big scallops-cut the salt to just a few sprinkles, did not use the Pernod. Baked them and then broiled at the end. Absolutely delicious!

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perfection. have made this many times and it is easy and FABULOUS.

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The elements of this dish are terrrific. I have found that with almost all of Ina's recipes, I reduce the salt portions by at least half. She must have stock in salt mines. (LOL With that said, hers are my go-to recipes.

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Served this to some very particular friends, who loved it. I heeded other reviewers' advice and used 1 teaspoon salt and reduced the garlic. I did, however, use the Pernod.

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It was very delicious. I only used half the recipe since it was only for my husband and I. I used bacon instead and eye balled the salt and pepper. One thing I keep seeing on the comments is about the saltiness. I used unsalted real butter and the dish tasted perfect. I didn't do the broil and cook at the same time but I did cook for 12 minutes and broil for another 10 minutes. The dish was very good. I also didn't have any Pernod and really am not crazy for the licorice taste but the dish wont be lacking in taste if you don't put it in.

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I agree with one of the previous posts regarding the salt content...way too much for my taste. Made this for dinner the other night and it came out wayyyy too salty. Other than that I loved it and will def make it again! Thanks!

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very easy to make and was delicious!

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This is a GREAT dish BUT I recommend the following changes: #1 - I reduced the salt to 1/2 tsp and the garlic to 2 cloves; the amounts here are WAY too much, #2 - I omitted the pernod; it is very pricey and I don't care for that taste, and #3 - I used large scallops; they handle it better than if you use the small bay scallops.

I highly recommend you make this with some nice crusty bread - there is a lot of good sauce to mop up!

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Holy raw garlic Ina!!! I made this last night for a post Christmas lunch dinner. I was so disappointed with the outcome. Now to be fair, I did not make individual gratins, just one. But I can't believe that changed this dish soo much. I was knocked out by the garlic, and I love garlic. The scallops themselves were bland and unremarkable. I would have been better off making Ina's Scallop's Provencal, which I love. Ina is the best but there was a major malfunction with this recipe!!

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I was mortified when I served this dish. There was way too much garlic and I should have never used bay scallops. Even on the show she uses sea scallops. I have never gone wrong using Ina recipes for a dinner party but this one bombed.