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Bay Scallop Gratin Recipe

Bay Scallop Gratin

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (210)

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Average Rating:

Total Reviews: 210

Showing 171-180 of 210

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  • on January 10, 2009

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    I'm not a big fan of scallops, but when I saw this show, I knew it would be delicious with shrimp. I finally made it tonight just for myself, as a small dinner, and it was absolutely fantastic - the flavors blended together so well. I think I went overboard with the topping for the amount of shrimp I had, so it was more soggy than crispy, but great nonetheless!

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  • on January 09, 2009

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    Such a great make-ahead entertaining dish. I bought 2 # of sea scallops and cut the largest ones (which were huge into thirds, putting 7-9 pieces of scallop in each gratin dish. I dried the scallops VERY well to avoid soggy topping. I used only 1/2 tsp. kosher salt (it's always harder to oversalt using kosher than regular table salt. I sauteed 2 oz. pancetta (not prosciutto in a skillet, removed the pancetta but left the rendered fat and sauteed the shallots, garlic (4 lg. cloves and 1 small leek until very soft. Followed the rest of the recipe with the exception of adding the Pernod (husband doesn't like anise. The gratins do require broiling for a crispy crust. Served these with some yummy bread, a bleu chs/red onion/cranberry/Asian pear/toasted walnut salad and roasted asparagus. It was plenty of food and SO nice to have all of the work done in advance so I could enjoy the evening!

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  • on January 08, 2009

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    Just finished making this dish Excellent--even 12 & 5 year old children loved. My only complaint is that it was a little too greasy. Next time I would omit the olive oil the butter was enough. Substituted Anisise for Pernod definitely gives it it's French quality (the aroma!!.

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  • on January 05, 2009

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    Used sea scallops--eliminated the salt and shallots based on previous comments that dish was too salty--placed all other ingredients in a casserole to bake at 425. Also based on previous comments made a casserole of large raw, peeled, and deveined shrimp with the same garlic butter. Placed shrimp casserole in the oven for only 6 minutes until they turned pink. Dinner was EASY & ELEGANT!!!

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  • on January 02, 2009

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    One of the best things about this recipe is that you can do it all ahead of time, and actually socialize a bit with your guest. I am not a big fan of Pernad, so why buy a bottle of something you will probably never use again. I substituted white wine and it was fabulous.
    Janet in Atlanta

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  • on December 31, 2008

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    I received "Back to Basics" for Christmas this year and couldn't wait to try this recipe. My husband and I prepared it together for a quiet New Year's Eve dinner for two. We omitted the prosciutto and used large sea scallops which we cut into quarters. We couldn't have been more pleased with the results. The scallops were sweet and tender, and the sauce delicioiius and full of flavor. We'll definitely add this recipe to our list of favorites. Thanks, Ina, for another winner.

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  • on December 30, 2008

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    I love Ina's recipes so I was excited to try this one. I did read some other reviews so I knew to cut back on the salt (only added about 1/2 teaspoon and also to saute the shallot & garlic first to soften the flavor some. I think that made a very positive difference, but still I think the garlic was a little overpowering. And I am a huge fan of garlic!

    All in all, I think the recipe was good. My boyfriend and I both enjoyed it, but I am not certain that I will be making it again. Not my favorite way to eat scallops.

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  • on December 30, 2008

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    I found this dish to be wonderful and easy to make. I only used 1 tsp of salt, after reading some of the other reviews stating that this could be too salty, and it came out great. The first time I made it, I served it with salad and bread. The second I made it, I served it with linguine and tossed the sauce with it and served the scallops on top, it was great. Thanks, Ina!

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  • on December 30, 2008

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    Saw the recipe on December 28th, and decided to try it. It was way too salty, and I used sea scallops because bay scallops are not in season. I love Ina, but this recipe is not happening. Also, the food network website is too difficult to follow, why did you change the site. The original was easy to navigate and find things. You need to go backa to basics, this site is terrible!

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  • on December 29, 2008

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    If Kim watched the show, she would have heard INA said she used Sea Scallops because bays were not in season. She cut the seas in half to make bay size. My problem is not with the size of the scallops as much as so many of Ina's recipes are so poorly written for the web--ingredients missing or inaccurate, directions poorly written etc.. If the website is so messed up, WHY SHOULD I BUY HER BOOKS - my interest has waned!

    I think there should be a section under Comments for just that "Comments" so the overall rating is not adversely affected. There sre so many who must make comments without cooking the recipe. THIS comment unfortunately will affect the rating; but it's a 5 anyway.

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