Bay Scallop Gratin

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Very tasty and easy. Not a Pernod fan as it takes over the dish.
I used a TBSP of fresh chopped taragon instead.
I also cut back and used less butter and oil and it still came out fine.

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I have made this dish for dinner parties and for my kids. I always receive raves. I love this dish because it looks and tastes elegant and is so easy to prepare ahead of time.

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I make this all of the time and am making it tomorrow night for a dinner party. Everyone always loves it! Broiling them at the last minute is a must. I have used both sea scallops, cut up, and bay scallops. Choose whichever looks best that day at the fish counter. I have yet to use Pernod and it still tastes fabulous! Also, I have made this d day ahead and cooked it off the next day with no problems.

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ps...always use unsalted butter in cooking that way you can controll the salt. Keep in mind that Kosher salt is not as "salty" as iodized and sea salt. Had this at a dinner party last night! YUM! Can't wait to make it!
Quite impressive!

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PEOPLE! Follow the recipe -- it will turn out delicious and your guests will love you. Don't mess with perfection.

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We used water instead of wine and regular bread crumbs instead of panko and it turned out a soggy mess! Follow the recipe :(

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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.