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.
Ingredients
Scale
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
Instructions
- Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius). Arrange six 6-inch round gratin dishes on a sturdy baking sheet.
- Prepare the topping by using an electric mixer or a hand mixer with a paddle attachment, softening the butter until creamy.
- 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.
- Gradually stream the olive oil into the mixture while continuing to mix on low speed, creating a smooth, emulsified sauce similar to mayonnaise preparation.
- Gently fold the panko breadcrumbs into the mixture using a rubber spatula, then set the topping aside.
- Ensure the broiler is heated and ready for use.
- Pour of white wine into the base of each gratin dish.
- Clean the scallops and pat them completely dry using paper towels. Slice each scallop horizontally to remove the tough membrane.
- Distribute the scallops evenly among the six gratin dishes, ensuring they are arranged in a single layer.
- Spoon the prepared garlic butter topping generously over the scallops, covering them completely.
- Bake the scallops for 10 to 12 minutes, or until the topping turns golden brown and begins to bubble.
- For an extra crispy crust, broil the dishes for an additional 1 to 2 minutes, watching carefully to prevent burning.
- 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