Saturday, January 03, 2009

Scallop Gratin

The last time I made this dish I used shrimp and scallops and didn't follow Ina's recipe exactly. I wasn't thrilled with the results so this time I used only scallops and actually used the butter in the recipe and it was delicious.

I didn't have Pernod so I left that out and I subbed bacon for the prosciutto. I haven't used my broiler since it's a tray underneath the actual oven so this needed a little more time to finish cooking and browning. I served it with a mixed greens salad tossed with lemon juice, oil, salt and pepper:

I love how this looked before it went into the oven. All that gorgeous butter laced with bacon and seasonings and the crunchy panko crumbs:

This is easy to prepare, although it reminds me why I need gratin dishes. I think this would be even better in individual serving dishes.
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  1. I made this after I told you I would. I did it her way, with only scallops, but I made too much sauce (I was adjusting for a lesser scallop amount and didn't adjust enough) so it wasn't crispy at all like I wanted it to be. Good flavor though.

    And I agree about the individual dishes. I think it would broil much better.

  2. What a great idea for a gratin!

  3. Yum, this looks even better than my baked scallops! I can't wait to try it!

  4. Melissa - I'm still looking for the crispiness. I even added additional panko but it didn't help. I'm not sure if it's an issue with not using individual dishes or what, but I want that crispiness.

    Joelen - It's delicious.

    Colleen - It's really should definitely try it.


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