Bay Scallop Gratin

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It was very delicious. I only used half the recipe since it was only for my husband and I. I used bacon instead and eye balled the salt and pepper. One thing I keep seeing on the comments is about the saltiness. I used unsalted real butter and the dish tasted perfect. I didn't do the broil and cook at the same time but I did cook for 12 minutes and broil for another 10 minutes. The dish was very good. I also didn't have any Pernod and really am not crazy for the licorice taste but the dish wont be lacking in taste if you don't put it in.

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I agree with one of the previous posts regarding the salt content...way too much for my taste. Made this for dinner the other night and it came out wayyyy too salty. Other than that I loved it and will def make it again! Thanks!

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very easy to make and was delicious!

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This is a GREAT dish BUT I recommend the following changes: #1 - I reduced the salt to 1/2 tsp and the garlic to 2 cloves; the amounts here are WAY too much, #2 - I omitted the pernod; it is very pricey and I don't care for that taste, and #3 - I used large scallops; they handle it better than if you use the small bay scallops.

I highly recommend you make this with some nice crusty bread - there is a lot of good sauce to mop up!

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Holy raw garlic Ina!!! I made this last night for a post Christmas lunch dinner. I was so disappointed with the outcome. Now to be fair, I did not make individual gratins, just one. But I can't believe that changed this dish soo much. I was knocked out by the garlic, and I love garlic. The scallops themselves were bland and unremarkable. I would have been better off making Ina's Scallop's Provencal, which I love. Ina is the best but there was a major malfunction with this recipe!!

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I was mortified when I served this dish. There was way too much garlic and I should have never used bay scallops. Even on the show she uses sea scallops. I have never gone wrong using Ina recipes for a dinner party but this one bombed.

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l've done this twice now and although there is alarge amount of salt in the recipe go with your instinct, start with a little, you can always add a bit more, as the saying goes you can put a bit more in but you can't take it out. On both occasions it went down a storm and guests asked for the recipe which is always a good sign. So thankyou Ina.

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This was very very tasty. Couple changes made. No pernod, used cognac. Reduced garlic to two cloves. Used half sea scallops cut in half horizontally and half large shrimp. 10 minutes cooking time was perfect . The Panko topping would be great on fish too.

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It was delicious and easy to prepare

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I wish I had read the posts before I made this. Used 2 tsp kosher salt and it was way too much! Added an extra 1/2 cup panko and it was still practically inedible. We only ate half, but I hated to throw it away. Used the rest as pasta sauce the next day, with a little extra pernod and sauteed fennel and that was very good.