Bay Scallop Gratin

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I seriously feel like I'm stabbing Ina in the back writing this because I adore her and most of her recipes. This was way, way, way over the top too strong with the shallots and garlic - and we are lovers of all things garlic/onion so that's really saying something. Also, far too salty. I believe I may try it again, but I would soften the garlic and onion by frying them in the butter first and the salt would be cut in half. I do love what the Pernod does for it though and am intrigued to use it in other recipes as there appears to be quite a calling for it added to dishes.

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Great recipe ! This takes away the stress I usually get when trying to sear the perfect scallop. Easy & delicious. I added large prawns as well. Once I mixed up the butter, prosciutto and seasonings I just let it sit for about an hour to meld the flavors. Then layered the prawns & scallops in a casserole dish. Added the panko at the last minute, then topped the seafood with the mixture. Popped in the oven for about 12 min, then broiled to get the top nice & crispy. Another WINNER Ina, thanks very much ! Prawns & scallops came out perfectly cooked, and the butter mixture added fantastic flavor. I may never sear scallops again :

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I just finished having this for dinner. This is absolutely delicious!! I had to adjust the recipe because I was the only one having this. I did not have Pernod or prosciutto; did not substitute for either and I used Riesling instead of dry white wine. Cooked the scallops for an extra five minutes because I added a few extra (for my version of one serving. This will certainly go into my Recipe Box and be made again. Thank you Ina for another great recipe!!

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Very disappointing and I followed the recipe exactly.

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I love this recipe! I've made it a few times and it is much better if you saute the shallots and garlic for 3-5 minutes to get the "raw" favor out before mixing the topping. Also, I take the proscuitto and bake until crispy and crumble on top. Another modification is mixing about 1/4c. of grated parmesan in the topping. Delish!

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I loved this recipe and so did my guests. Having read the reviews I did leave out the salt and the olive oil. Mistake with the oil, as I would have loved to dip my bread. I also used sherry instead of Pernod to keep my husband happy. I snuck in a fennel salad instead. I will definitely make this one again. Thank you Ina.

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I've made this recipe 5 times and it is always a big hit. I make it in a big baking dish instead of individual dishes. I usually have to keep it away from the kids because they don't want to share.

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This is a nice, elegant yet easy dish.
I would eliminate the kosher salt as there were enough salty ingredients in the recipe.

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I had a ball making this dish for my husband. We started at the supermarket, then the wine store, and off to Bed Bath and Beyond to buy the little dishes I needed to bake them in. My husband was excited and couldn't wait to eat this dish. It turned out awesome. Thanks Ina...

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As always, Ina's recipes never disappoint. Delish!