Bay Scallop Gratin

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Super recipe- great for company b/c it can be assembled ahead. Along with the scallops I added large shrimp too. I did not have Pernod, so I substituted Sambuca; I forgot the prosciutto and fresh parsley, and I baked it in a large baking dish and it was still FABULOUS!!!
Ina is the best food network celeb. I have all her cookbooks and I watch her shows regularly.
However, the FoodNetwork web site is the PITTS!!!
FoodNetwork has never responded to my complaint about the new web site design. It is definitely not user friendly and is at times very frustrating.

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I made this dish for Valentines Day. My husband and I both loved it. The only changes I made were to leave out the pernod and bake it in one large dish. It turned out perfectly. I loved the make ahead ability of it. After tasting it, you would never think it was so simple to make.

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Totally awesome! I?ve been trying scallop recipes and this is the best by far. I was a little nervous because I had never emulsified anything, but I followed the directions and it turned out perfect. I did make the topping in advance, covered in plastic wrap in the fridge and put everything together just before baking. Worked like a charm. I used regular sea scallops from Costco, cut in half. My boyfriend cooks seafood like a pro and even he was impressed.

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Because there were only 2 of us, I cut the recipe in half and baked it in 1 dish. It was fabulous! We had Ricard, so I used that instead of Pernod, and I did not use prosciutto. I look forward to an opportunity to serve this to guests!

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I really liked the blend of flavors in this recipe but thought the timing was off. It definitely uses 6 ramekins, not the 3 referred to in latter part of instructions. I did not use Pernod because of the $30 price tag. I used Ouzo which is also licorice based and something I might possibly use again. (maybe often. pretty tasty stuff. hic. I also had trouble getting the topping to crisp enough. Ran it under broiler and still thought it would have been better if it had been crisper. Still, the flavors were awesome and this is a definite keeper. I will be making this a regular part of my recipes but will be tweaking that topping a little.

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Wow, what an amazing combination for two fabulous dishes:

These two go hand in hand and are fabulous together.

Don't worry about having 6-6" round gratin dishes, it works with one larger baking dish as well if that is all you have, just don't skip the step of putting it under the broiler for a couple minutes.
If you don't want to spend 30+ dollars on Pernod, you can buy a small bottle of Sambuca and it works fine, may wish to cut back on the Sambuca a bit.

The scallops, with the salad, similar flavors, particularly with the arugula and fennel ... perfection in a meal.

Also, if bay scallops are out of season, try just ocean scallops and cutting in half or smaller as I prefer to avoid farm raised at all costs. Barb in NJ

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Tested this out with immediate family before serving it at a dinner party for eight. For the party I first served butternut squash soup followed by a salad of baby greens, candied pecans and sliced pears. Then brought out the scallops with thin slices of bread for dipping into the sauce. A total hit with everyone around the table. Decided this was THE main dish for Christmas Day, too. Ina's recipes are so dependable and delicious. Thanks!
P.S. For this dinner party I served Ina's Pumpkin Ginger Roulade...not a cumb left on anyone's plate.

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These scallops were excellent! I substituted white wine for Pernod and placed the scallops in one baking dish, instead of a few small ones. I think because I didn't space them apart and they were all together, the scallops took 5 minutes longer to cook than the recipe called for. The recipe is very lemony. If you don't like a lot of lemon, half it. My husband and I loved this recipe and will try it on shrimp next time.

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I have not had scallops in awhile becuase i am real picky about how they are cooked, but when I saw this on TV I knew i wanted to try.
I was just cooking for 2 so I cut the recipe in half and threw in some shrimp with the scallops. I didn't have the pernod so I skipped it. The only other change I made was one casserole dish. Tasted delicious and will definately make it again. Thanks INA!

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Absolutely perfect. I didn't have nay prosciutto, so I used bacon, and I added a little raw fennel in place of the pernod. This is a classic I will make over and over again. Simple and delicious!!!