Bay Scallop Gratin

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Served to company, they raved! We all loved it and my husband wants to know when we'll have it again. He says this is a real "keeper" recipe, which means he doesn't want me to lose track of this recipe.

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Made this for dinner this evening after seeing this recipe on her show this morning. My family loved it! The topping is amazing and the scallops were perfectly cooked. I didn't have any Perno so I just left it out. This dish was truly amazing. I will add this to my favorite recipes.

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Amazing! Only changes were used Anise liquor vice Perdot (like other posts...little expensive if only going to use for this recipe, didn't add salt (read the other posts, and I generally don't use a lot of salt in cooking and (will admit didn't have panko in the pantry (like I thought, so had to use bread crumbs.....was still VERY tastey! Husband sopped it up!!! Was hesitant about the liquor since thought it might overpower the flavors, but it didn't! Cook time was perfect for 1/2 the recipe in individual ramekins in a toaster oven. Served w/ sauteed green beans, mushrooms and garlic.....and of course, sourdough bread.

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My husband and I made this recipe tonight for dinner. We did everything to the letter except we subsituted the Pernod for a French, unoaked chardonnay. The recipe came out delicious and we will definitely make it again. The dominant flavors are oniony, garlicky, and the scallops are succulent. Only one warning: this is salty even for salt lovers so if I were you, I'd use half the Kosher salt called for.

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These scallops were delicious! Didn't use all of the garlic (2 cloves instead of 3 no shallots(don't care for them no prosciutto, although I think that would have been good. I don't know what Pernod is. I used a white wine with citrus flavors in it that really compliments seafood. I would feel good making this for company. Definitely better than you could get in most restaurants. I 'm still thinking about how good dinner was. Ina, you have done it again. Thanks so much for the wonderful recipes that you have shared with all of us. Keep showing us how it's done. Thanks ! Brenda in Hagerstown, MD

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I don't know if I screwed up this recipe or what but it was terrible! I love all things Barefoot Contessa but really struck out with this. There was no richness to the sauce. It was just garlicky and salty and fishy. Such a bummer. I followed the recipe perfectly and used good Whole Foods ingredients so I'm not sure what happened.

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Didnt have ALL the exact ingredients so modified a bit and had a very pleasant surprise!
Soaked scallops in orange juice , s&p.
cooked a small amount of carrots and pureed them.
added butter, pernod, garlic, onions, carrot pureee, cilantro, and bread crumbs to the processor and drizzled a bit of olive oil.
poured mixture atop the scallops soaking in orange juice, and sprinkled with some gouda cheese and broiled for 3 min ! Voila! and exotic sweet tasting sauce,(from carrotos not salty at all, as many here have complained, as I did not add any more salt.
I did not have any prosciutto but had some smoked salmon I could have chopped in as well, but did not. Necessity is the mother of invention of new adaptations to good recipes!

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I loved this dish. Super easy. If I made it again, the only thing I would do is add less garlic and shallot only b/c my husband is not an onion fan. But it looks so cute in your own little serving dish. Great for entertaining!

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We used Staub Coquette (which are mini little french oven dishes with lids and ramekins. Mixed the butter by hand instead of using a stand mixer. Left out Pernod. The scallops turned out perfect! Make sure you broil it to get the top crunchy. This is going into our top recipe pile!

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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!