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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 81-90 of 210

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  • on July 20, 2010

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    TERRIBLY EASY TO BE SO DARN GOOD! I had to make a couple of substitutions because of not having fresh parsley or Pernod. I used fresh Cilantro and white wine, instead. Also, didn't have gratin dishes so baked it in corning ware plates. Worked fine and cooked to perfection. We loved the dish and the recipe will be a "keeper".

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  • on July 19, 2010

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    This was my first attempt at scallops...It was very easy and quick!! My husband thought I had been cooking all day...as he had seconds...

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  • on July 17, 2010

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    My husband said it was the BEST scallops he has ever had and it was worthy of a very expensive restaurant quality.. so it was a winner. I made it to the tee. BUT did not put the Pernod liquor in it cause I do not like an anise flavor in my food... so it was an easy dish to make..I've made scallops before but I agree this was superb and was much more flavorful than my usual run of the mill scallop recipes...My 21 year old son even commented how he liked the crustiness of the panko crumbs on top. Will be making again. 5 stars.. or should I say 10 stars to Ina for this recipe..

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  • on July 16, 2010

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    I watched the show yesterday and I decided to prepared it for dinner tonight. I don't know how to cook and don't like it, except when is a special dinner for my husband. What a good surprise when my husband, who is an excellent cook, told me, "These are the best scallops I've ever had". I was a little nervous, but now I am absolutely happy. I changed a little bit the recipe, I prepared the scallops with salted butter and prosciutto so I didn't add any butter, and I also used Italian crumbs instead panko, I didn't used Pernot and when I was cooking I realized that I didn't have enough lemon juice so I used fresh orange juice. And voila!!!, perferct dinner. Served with sauteed green beans and French bread. Thanks Ina.

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  • on July 14, 2010

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    I tried this recipe, and substituted Panchetta for the Prosciutto by accident. It was still wonderful. What a great way to have scallops without laboring over the stove.

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  • on July 02, 2010

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    I made this with scallops was delicious. Not all of my family likes scallops, so
    I tried shrimp fabulous.

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  • on July 01, 2010

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    This is a winner from the start. Great flavor, awesome recipe !! I did grate a bit of cheese on the top to brown, and was excellent. My husband and I both loved it, and is definately a keeper. I will be making this many more times. Thanks Ina! Another awesome recipe!!

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  • on June 06, 2010

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    I used all ingredients to taste and it was wonderful. I've made this twice....once with bay scallops and again with sea scallops, though I cut them up to the size of bay scallops. Delicious. Thank you Ina.

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  • on May 27, 2010

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    Wow, this was soooooooo good. Made it with panchetta instead of pros, cooked the panchetta then crumbled into the topping, sure tasted like more can't wait to make this again, Thanks Ina your the best !!

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  • on May 25, 2010

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    I usually like Ina's recipes and the fact that I didn't love this doesn't mean I will not continue to go to her as a reliable source. I didn't read the reviews first...definitely too salty. I would leave the added salt out all together. I can't pinpoint what it is I didn't like, but I would guess it's the seemingly undercooked topping. Could be just my preference but I like the shallots softer and the proscuitto crispy when cooked. 10-12 minutes just isn't enough time to make that happen. Oh well, can't love them all.

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