Bay Scallop Gratin

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I made this for my husband and sister tonight and it was AMAZING! I cut the recipe in half because there were only three of us, which was plenty. I did not have separate dishes, so I used a small glass baking dish which worked well. I also left out the Pernod and couldn't tell that there was anything missing. The only adjustment I would make is cutting down the garlic just a bit. My husband loves garlic and salt, so he thought it was perfect. I know people complained about it being too salty, but if you use kosher salt, it's comes out perfectly! I'll definitely make this meal over and over again and I'll definitely feel comfortable serving it to company! Two thumbs up, Ina!

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Delicious! !!!!!! Slightly salty, but I used salted butter instead so I did not add the salt, I think prosciutto is very salty in any recipe but overall a fine restaurant style dish. Thanks Ina! You make everything look sooooooo good and easy to prepare! We love you!!!

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Ina's the best. For some, she may need to add a little education on cooking terms with her recipes... ;- Good points made by some reviewers on the butter and salt, too. The recipe does clearly call for unsalted butter and kosher salt. If that isn't followed, it could be the reason for people thinking it too salty, especially with proscuitto included.

Wiki: "Gratin is a widely used culinary technique in food preparation in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg and/or butter.[1][2][3] Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.[1]"

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i was making this dish for the first time so i wanted to try it out before hand. so i just dressed up a couple of scallops first.I left out the liquor,dont care for the anisette taste. when i made it,the prosiutto gave it a rather bitter taste.so i did it over again,and cut up small pieces of ham instead,(cold cut style,took away one of the tspns of pepper,felt it was way too much, and it was great!!!

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She does it again! You can prep most of this ahead of time for a small dinner party. Put the scallops in the dish without the wine, prepare the topping. When ready to cook add the wine and put on the topping. Thanks Ina! So tasty :

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Super recipe. We serve it to those who cannot eat shrimp, crab, or lobster. If no Pernod, use dry white wine or dry vermouth and still enjoy the great taste.

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This recipe was very easy!! It was delicous! NExt time i would use less garlic i think before it was overpowering! :

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Great recipe! For those of you finding it too salty it might be due to using regular table salt instead of kosher salt which is what the recipe calls for! Makes all the difference!! Try using cognac instead of the pernod and add a little swiss cheese to the toping mixture! Yummy!

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I have not tried this yet but to those of you with the salty problems. Ina uses unsalted butter in every recipe. Since there is a salty ham in this you can reduce the salt.

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WAY TOO SALTY !! I used salted butter and frozen scallops so maybe that was the issue . Overall the recipe is good and full of flavor (salt LOL jk I will make it again with NO salt and not so much butter kinda grossed me out.