Scallop Gratin

This is a really elegant dish. It is great to serve to guests. The flavors were good. At first, I was worried that the scallops may over-cook. But no, the time and oven temperature was just right. The toppings were amazing! Bryan and I kept dipping the bread into the sauce and spreading the toppings over the bread. Hmmm…. So tasty.

Scallop Gratin (Adapted from Ina Garten’s Bay Scallop Gratin)

2 – 3 servings


–   1 lb fresh sea scallops or bay scallops

–   1 oz prosciutto di Parma (thinly sliced, minced)

–   1 medium shallot (minced)

–   3 garlic cloves (minced)

–   1 tablespoon lemon juice

–   2 tablespoons fresh parsley (minced)

–   ¼ cup panko (Japanese breadcrumb)

–   3 tablespoon white wine

–   3 tablespoons olive oil

–   3 tablespoons unsalted butter (at room temperature)

–   ¾ teaspoons salt

–   ½ ground black pepper

–   French bread (to serve with)


  1. Make sure butter is at room temperature.
  2. Preheat the oven to 425˚F. Put 3 (6-inch round) gratin dishes on a sheet pan.
  3. For the topping, mix the butter with garlic, shallot, prosciutto, parsley, lemon juice, salt, and pepper with an electric mixer or hand mixer on low-speed. Combine and add the olive oil slowly until the mixture looks creamy. Fold in the panko and set aside.
  4. With the gratin dish, add 1 tablespoon of white wine in each dish. Pat the scallops dry with paper towels. If using sea scallops, cut each scallop into half. Distribute the scallops into the 3 gratin dishes. Put the garlic butter mixture over the top of the scallops evenly.
  5. Bake for 9 – 11 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned.
  6. Finish with a squeeze of lemon juice and some chopped parsley.
  7. Serve immediately with French bread.

Original recipe: Read


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