Ina Garten’s Heavenly Scallop Gratin Recipe for Seafood Lovers

Scallop gratin represents the pinnacle of elegant seafood cuisine, transforming simple ingredients into a luxurious dining experience.

Rich, golden-brown surfaces promise incredible flavor sensations that dance across your palate.

Delicate marine proteins mingle with aromatic herbs and crispy breadcrumb textures, creating symphonic culinary harmony.

Wine-infused undertones elevate this dish from ordinary to extraordinary, signaling sophisticated Mediterranean cooking techniques.

Precise layering of ingredients ensures each bite delivers complex, balanced sensations that surprise and delight.

Creamy, buttery foundations complement the natural sweetness of perfectly seared scallops, inviting passionate food lovers to indulge.

You’ll find this recipe strikes an impeccable balance between rustic comfort and refined gastronomy.

Why Scallop Gratin Is a Showstopper

• Burst of Flavor Explosion: The recipe combines rich, complex tastes with prosciutto, garlic, and Pernod creating a sophisticated seafood experience that elevates simple scallops into a gourmet dish.
• Quick Culinary Elegance: This gratin comes together in just 15-20 minutes, making it perfect for impressive weeknight dinners or spontaneous dinner parties without requiring extensive cooking skills.
• Textural Delight: The crispy panko topping provides a delightful crunch against the tender, succulent scallops, offering a stunning contrast that makes each bite exciting and multilayered.
• Versatile Entertaining Dish: Served in individual gratin dishes, this recipe looks stunning and allows for personalized portions, making it ideal for intimate gatherings or elegant dinner experiences.

Gratin Ingredients That Shine

Main Ingredients:

• Scallops: Delicate, sweet ocean protein with a tender texture, best when dry-packed and preferably wild-caught.

• Butter: Rich, creamy base for topping that provides deep flavor and smooth consistency.
• Olive Oil: High-quality extra virgin oil that adds depth and helps bind ingredients smoothly.

• Shallot, Garlic: Aromatic alliums that create a complex, savory flavor profile.
• Parsley: Fresh herb offering bright, clean flavor and visual garnish.

Supporting Ingredients:

• Prosciutto: Delicate, salty Italian cured meat that adds umami and depth.
• Pernod: Anise-flavored liqueur that brings subtle complexity to seafood dishes.
• Lemon Juice: Bright, acidic element that balances richness and enhances seafood.

• Panko: Light, crispy Japanese breadcrumbs that create golden, crunchy topping.

• White Wine: Adds moisture and subtle acidic background to seafood.
• Salt, Pepper: Essential seasonings for balancing and enhancing overall flavor.

Cooking Steps for Buttery Scallops

Step 1: Prepare the Oven

Preheat the oven to 425 degrees Fahrenheit. Arrange six 6-inch round gratin dishes on a baking pan.

Step 2: Create the Garlic Butter Topping

In a mixing bowl with an electric mixer, cream the butter until smooth.

Step 3: Blend Flavor Enhancers

• Shallot
• Garlic
• Prosciutto
• Parsley
• Lemon juice
• Pernod
• Salt
• Pepper

Step 4: Incorporate Olive Oil

Slowly drizzle olive oil into the mixture while continuing to mix on low speed, similar to creating mayonnaise.

Step 5: Fold in Panko Crumbs

Use a rubber spatula to gently fold panko crumbs into the butter mixture. Set aside.

Step 6: Prepare the Scallops

Dry scallops thoroughly with paper towels. Remove and discard the white muscle and membrane by slicing lengthwise.

Step 7: Arrange in Gratin Dishes

Pour a tablespoon of wine into the base of each gratin dish. Divide scallops evenly among the dishes.

Step 8: Add Garlic Butter Topping

Spoon the prepared garlic butter evenly over the scallops.

Step 9: Bake to Perfection

Bake for 10 to 12 minutes until the topping turns golden brown and begins to bubble.

Step 10: Optional Broiling

For an extra crispy crust, broil for an additional two minutes.

Step 11: Serve and Garnish

Plate the scallop gratin immediately. Accompany with crusty French bread. Garnish with fresh chopped parsley and a squeeze of lemon juice.

Tips to Nail the Texture

• Pat Scallops Dry: Use paper towels to remove excess moisture, which helps create a beautiful golden-brown crust during baking.
• Select Premium Seafood: Choose large, fresh sea scallops with a sweet, clean smell for the most delicious results.
• Master Broiling Technique: Watch carefully during the final broiling stage to prevent burning and achieve a perfectly crispy top.
• Prep Ahead Smartly: Assemble the gratin earlier in the day and refrigerate, then bake just before serving to save time during dinner.
• Pair with Perfect Sides: Serve alongside crusty bread or a light salad to complement the rich, creamy texture of the scallop gratin.

Storage Tips for Seafood Gratin

• Vacuum Seal Method: Pull out your vacuum sealer and create an airtight environment for maximum freshness. Professional chefs rely on this technique to preserve delicate seafood dishes by removing all air, preventing freezer burn and maintaining original flavor profiles.
• Glass Container Strategy: Transfer cooled scallop gratin into heavy-duty glass containers with tight-fitting lids. Stackable designs save precious refrigerator space while protecting the dish's creamy texture and preventing unwanted odor absorption.
• Quick Cooling Approach: Before storing, spread the gratin on a shallow dish and let it cool completely at room temperature for 20-30 minutes. This prevents condensation buildup, which can make the dish soggy and compromise its delightful crispy topping.

Flavor Tweaks to Try

• Herb-Infused Seafood Sensation: Replace prosciutto with crispy bacon bits and add fresh thyme and rosemary to the garlic butter for an aromatic Mediterranean-inspired version.
• Spicy Coastal Kick: Incorporate diced jalapeños and smoked paprika into the topping, and use a splash of tequila instead of Pernod to create a bold, zesty flavor profile.
• Mediterranean Scallop Celebration: Swap panko with herbed breadcrumbs, add crumbled feta cheese on top, and include chopped sun-dried tomatoes for a Greek-inspired interpretation of the original recipe.
• Asian-Inspired Fusion: Mix in grated ginger, green onions, and a drizzle of sesame oil to the garlic butter, then sprinkle toasted sesame seeds over the scallops before baking for an elegant East-meets-West variation.

Gratin Wrap-Up

Culinary magic emerges from Ina Garten’s scallop gratin, a symphony of oceanic elegance and sophisticated flavors.

Mediterranean influences dance through each carefully crafted bite, promising sensory delight for discerning palates.

Coastal memories unfold with succulent scallops nestled beneath golden-brown panko crust.

Prosciutto and garlic whispers elevate this dish beyond ordinary seafood preparations.

Complex layers of taste challenge conventional recipe boundaries while maintaining remarkable simplicity.

Passionate cooks can embrace this gourmet experience – share this recipe, comment with your seafood adventures, and spread culinary inspiration across social platforms.

Ina Garten Scallop Gratin Recipe

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4.5 from 8 reviews

• Total Time: 45 minutes
• Yield: 6 1x

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Description

Ina Garten’s scallop gratin delivers Mediterranean coastal elegance on a plate. Creamy white wine sauce, golden breadcrumbs, and perfectly seared scallops create a luxurious seafood experience you’ll savor with each heavenly bite.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds fresh bay scallops
• 2 ounces thinly sliced prosciutto di Parma, minced

Aromatics and Herbs:

• 6 large garlic cloves, minced
• 2 medium shallots, minced
• 4 tablespoons minced fresh parsley, plus extra for garnish
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt

Liquids and Additional Ingredients:

• 6 tablespoons unsalted butter, at room temperature
• 6 tablespoons good olive oil
• 6 tablespoons dry white wine
• 2 tablespoons Pernod
• ½ cup panko
• Lemon, for garnish

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Instructions

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Arrange six 6-inch round gratin dishes on a sturdy baking sheet.
2. Prepare the topping by using an electric mixer or a hand mixer with a paddle attachment, softening the butter until creamy.
3. Incorporate the shallots, minced garlic, finely chopped prosciutto, fresh parsley, tangy lemon juice, Pernod, kosher salt, and freshly ground black pepper into the butter while mixing on low speed.
4. Gradually stream the olive oil into the mixture while continuing to mix on low speed, creating a smooth, emulsified sauce similar to mayonnaise preparation.
5. Gently fold the panko breadcrumbs into the mixture using a rubber spatula, then set the topping aside.
6. Ensure the broiler is heated and ready for use.
7. Pour of white wine into the base of each gratin dish.
8. Clean the scallops and pat them completely dry using paper towels. Slice each scallop horizontally to remove the tough membrane.
9. Distribute the scallops evenly among the six gratin dishes, ensuring they are arranged in a single layer.
10. Spoon the prepared garlic butter topping generously over the scallops, covering them completely.
11. Bake the scallops for 10 to 12 minutes, or until the topping turns golden brown and begins to bubble.
12. For an extra crispy crust, broil the dishes for an additional 1 to 2 minutes, watching carefully to prevent burning.
13. Serve immediately, accompanied by crusty French bread. Garnish with freshly chopped parsley and a squeeze of lemon juice for added brightness.

Notes

• Moisture removal is crucial for achieving that perfect golden-brown exterior on your scallops.
• Broiler settings can dramatically transform the final texture, so keep a close eye during the last few minutes of cooking.
• Premium ingredients elevate the entire dish from ordinary to extraordinary, making every bite memorable.
• Planning ahead means you can easily scale this recipe for spontaneous dinner parties or meal prep.
• Seafood lovers will appreciate the delicate balance of flavors and techniques that make this dish truly special.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Dinner, Appetizer
• Method: Baking
• Cuisine: French

Nutrition

• Serving Size: 6
• Calories: 500 kcal
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 35 g
• Saturated Fat: 10 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 25 g
• Cholesterol: 80 mg