Description
Ina Garten’s elegant scallop gratin melds rich flavors from butter, wine, and herbs into a luxurious seafood dish. Coastal comfort meets gourmet style, drawing diners closer to a delightful culinary experience you’ll savor.
Ingredients
Scale
- 2 lbs (pounds) fresh bay scallops
- 2 oz (ounces) prosciutto di Parma, minced
- 6 tbsps unsalted butter, at room temperature
- 6 tbsps good olive oil
- 6 tbsps dry white wine
- 6 large garlic cloves, minced
- 2 medium shallots, minced
- 4 tbsps minced fresh parsley, plus extra for garnish
- 2 tbsps Pernod
- 2 tbsps freshly squeezed lemon juice
- ½ cup panko
- 2 tsps kosher salt
- 1 tsp freshly ground black pepper
- Lemon, for garnish
Instructions
- Preparation: Position oven rack in the center, preheat to 425°F. Arrange six gratin dishes on a robust baking sheet for stable cooking.
- Topping Creation: Utilize electric mixer to cream butter until silky, gradually integrating shallots, garlic, prosciutto, parsley, lemon juice, Pernod, salt, and pepper into a harmonious blend.
- Sauce Development: Slowly drizzle olive oil while mixing on low speed, transforming the mixture into a velvety emulsion, then gently fold in panko breadcrumbs using a rubber spatula.
- Scallop Preparation: Meticulously clean scallops, removing tough membranes, and pat thoroughly dry with paper towels. Distribute evenly across gratin dishes, creating a single layer.
- Liquid Foundation: Delicately pour white wine into the base of each dish, providing a subtle flavor and moisture-rich environment.
- Topping Application: Lavishly spoon the prepared garlic butter mixture over scallops, ensuring complete and uniform coverage.
- Cooking Process: Bake for 10-12 minutes until golden and bubbling, then activate broiler for an additional 1-2 minutes to achieve a crisp, caramelized crust.
- Serving Finale: Immediately present the gratin, garnishing with freshly chopped parsley and a vibrant lemon juice splash, accompanied by crusty French bread for a complete culinary experience.
Notes
- Dry Scallops Thoroughly: Moisture is the enemy of achieving a perfect golden-brown crust, so pat scallops completely dry with paper towels before cooking.
- Remove Membrane Carefully: Slice off the tough side membrane of each scallop to ensure tender, melt-in-your-mouth texture and even cooking.
- Watch Broiling Closely: The final broiling step can quickly turn from perfectly crisp to burnt, so keep a close eye and remove dishes within 1-2 minutes.
- Serve Immediately Hot: Scallop gratin is best enjoyed straight from the oven when the topping is crispy and the scallops are delicately cooked and warm.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 420
- Sugar: 1 g
- Sodium: 800 mg
- Fat: 32 g
- Saturated Fat: 10 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 60 mg