Ina Garten Scallop Gratin

This Ina Garten Scallop Gratin is a buttery and elegant recipe, which includes bay scallops and garlicky panko topping. It’s a quick, elegant dinner idea, ready in about 25 minutes.

Ina Garten Scallop Gratin Ingredients

• 6 Tbsp unsalted butter, room temperature
• 6 garlic cloves, minced
• 2 shallots, minced
• 2 oz prosciutto di Parma, minced
• 4 Tbsp parsley, minced
• 2 Tbsp lemon juice
• 2 Tbsp Pernod
• 2 tsp kosher salt
• 1 tsp black pepper
• 6 Tbsp olive oil
• ½ cup panko breadcrumbs
• 6 Tbsp dry white wine
• 2 lbs fresh bay scallops, cleaned
• Lemon wedges and parsley, for serving

How To Make Ina Garten Scallop Gratin

1. Preheat oven: Set your oven to 425°F. Arrange six gratin dishes on a baking sheet.
2. Make the butter topping: In a mixer or bowl, combine softened butter with garlic, shallots, prosciutto, parsley, lemon juice, Pernod, salt, and pepper. Slowly drizzle in olive oil until well blended. Fold in panko until evenly mixed.
3. Prep the dishes: Pour 1 tablespoon of white wine into the bottom of each gratin dish. Pat scallops dry and divide them evenly among the dishes.
4. Top and bake: Spoon the prepared butter-panko topping evenly over the scallops. Bake for 10–12 minutes until bubbling. Switch to broil for 1–2 minutes more to brown the topping.
5. Serve hot: Garnish with lemon wedges and parsley. Serve hot with crusty bread.

Recipe Tips

• Can I use sea scallops instead of bay scallops?
  Yes, just cut them in half or quarters to match the size and cook time of bay scallops.
• What does Pernod add?
  Pernod gives a subtle anise flavor that enhances the seafood; you can skip it or substitute with dry vermouth.
• How to get a crispy topping:
  Finish under the broiler for a golden, crisp top.
• Do I need individual dishes?
  No, you can use one large baking dish, but individual dishes help retain heat and presentation.

What To Serve With Scallop Gratin

This rich and savory dish pairs well with light sides and fresh flavors. Try serving it with:

• Crusty French bread or sourdough
• Steamed asparagus or green beans
• Lemon couscous
• Light arugula salad
• A chilled glass of white wine

How To Store Scallop Gratin

Refrigerate: Store leftovers in an airtight container for up to 2 days. Reheat in the oven to keep the topping crisp.

Do not freeze: Freezing may alter the texture of the scallops and topping.

Scallop Gratin Nutrition Facts

• Calories: 409 kcal
• Carbohydrates: 7g
• Protein: 28g
• Fat: 30g
• Saturated Fat: 11g
• Fiber: 1g
• Sugar: 1g
• Sodium: 680mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I make scallop gratin ahead of time?
Yes, assemble the dish ahead and refrigerate. Bake just before serving.

What’s the best wine for this dish?
Use a dry white wine like Sauvignon Blanc or Pinot Grigio.

Can I omit the prosciutto?
Yes, it adds depth but the dish is still delicious without it.

Why dry the scallops first?
Drying them helps the topping stick and avoids excess liquid during baking.

Try More Recipes:

• Ina Garten Vegetable Pot Pie
• Ina Garten Marinated Olives
• Ina Garten Smoked Salmon Frittata