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Bay Scallop Gratin Recipe

Bay Scallop Gratin

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Average Rating:

Total Reviews: 210

Showing 41-50 of 210

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  • on March 12, 2011

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    i made this tonight and was very pleas with the recipe. i did omit the wine and pernod, and used bacon instead. with the bacon i did pan fry it to cook. i will try to use prosciutto when i can find it. i also use large scallops, but i did quarter them. as for the butter mixer. i found that mixing it by hand was easier. so far my favorite way to fix scallops!!!

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  • on March 10, 2011

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    It was a delightful dinner, from reading other reviews I skipped on the Pernod b/c I didn't have any and I made it a mix of both bay and large scallops since after cooking the bay scallops get tiny. I also added shrimp and that crust can be used on pretty much any other fish and be delicious!!!! Next time i think i'll just use the large scallops and shrimp instead.

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  • on March 06, 2011

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    Love Ina. Did not love this recipe. My bay scallops were not substantial enough; it was like eating lima beans one at a time, And my bowls were too large for the portion size so that you could see the scallops swimming in a large pools of butter. The prosciutto flavor was lost too. Even if everything were perfect, I think this dish would still be just ok.

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  • on March 06, 2011

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    Delicious! As others I passed on the Pernod because it isn't in our liquor stash, but followed the rest of the recipe exactly. I found the topping to be quite wet so wound up doubling the amount of Panko. Next time I'll try lemon zest in place of the juice. I baked the bay scallops in the top third of my convection oven for 10 minutes then turned the broiler on for an additional 3 minutes. Perfect cooking time, and the topping was beautifully lightly browned. I am already thinking of using this topping for other meaty white fish selections.

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  • on February 27, 2011

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    I have made this twice, once with bay scallops and once with sea scallops (which I prefer. It was delicious both times just as is, no adjustments (except for cooking time with the bigger scallops obviously, if you substitute those. Yum! (And so simple!

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  • on February 20, 2011

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    I was not a lover of bay scallops until this recipe. I have had it 2 times this week. Yummo

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  • on February 15, 2011

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    This recipe is fantastic. I used the larger sea scallops in one baking dish. I skipped the pernod but otherwise followed the recipe. My husband is a big fan of seafood and could not stop raving about the flavors in this dish. Said it was the best scallop meal he has ever had. I served this with Ina's wild rice risotto and I have to say this is an amazing meal to serve

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  • on February 15, 2011

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    I made this wonderful dish, substituting fresh schrimp for the scallops. I skipped the Pernod as well. Otherwise, I followed the recipe exactly. It was, quite possibly, the best thing I've ever made!

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  • on February 13, 2011

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    Amazing. Amazing flavor... didn't use the Pernod wine, didn't have any! And didn't use any of the herbs, just the shallots, garlic, salt, pepper, white wine, butter and olive oil, and it was awesome... of course used the Panko- whole wheat Panko. Ina is right, take them out before they are all the way done, because they continue cooking in the dish after you take them out! GREAT recipe!

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  • on February 13, 2011

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    Excellent!!! This was my first time making Scallops! My husband usually takes charge of the seafood, but I made this as an appetizer for our Valentines Dinner. Wonderful flavor..so easy to do. I will say that it was a bit salty for me if you follow the recipe exactly. Also it took about 20 mins in the oven. I will be making this again!! Thanks Ina!

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