Best 3 Bay Scallop Gratin Recipes

Bay scallop is a prevalent ingredient utilized in seafood recipes due to its abundant flavor and versatility in culinary applications. Scallop gratin is a particularly exquisite dish that combines the delicateness of sea scallops with the creamy richness of a gratin sauce, resulting in a dish that is both elegant and undeniably delicious. Whether you are seeking to impress guests at a dinner party or searching for a comforting and indulgent meal to enjoy at home, discovering the perfect recipe for bay scallop gratin is key. This article aims to guide you through the culinary landscape, unveiling the secrets to crafting an exceptional bay scallop gratin that will leave your taste buds tantalized and your loved ones asking for more.

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BAY SCALLOP GRATIN ( INA GARTEN, BACK TO BASICS )

Bay Scallop Gratin ( Ina Garten, Back to Basics ) image

This is a scallop recipe from Ina Garten's new book in 2008" Back to Basics." It makes a great dish for entertaining so most of the work is done ahead. Easy dinner party item if you are serving 6 people no thought needed for the main course. Pair with a salad and crusty bread. Another winner by her and now you, when you make it. It can also be made using shrimp. Enjoy! ChefDLH

Provided by ChefDLH

Categories < 30 Mins

Time 29m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra
fresh parsley, for garnish
2 tablespoons fresh lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon fresh ground black pepper
6 tablespoons olive oil
1/2 cup panko breadcrumbs
6 tablespoons dry white wine
2 lbs fresh bay scallops
lemon, for garnish

Steps:

Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
Preheat the broiler, if it's separate from your oven.
Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 6 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 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. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

BAY SCALLOP GRATIN RECIPE - (4.2/5)

Bay Scallop Gratin Recipe - (4.2/5) image

Provided by Foodiewife

Number Of Ingredients 15

Ingredients

6 tablespoons unsalted butter, room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced, optional
2 tablespoons tarragon, freshly minced
4 tablespoons fresh parsley, freshly minced, plus extra for garnish
2 tablespoons lemon juice, freshly squeezed
2 tablespoons Pernod, may substitute white wine
2 teaspoons Kosher salt
1 teaspoon black pepper, freshly ground
6 tablespoons good olive oil
1/2 cup panko crumbs
7 tablespoons Pernod or dry white wine
2 pounds fresh bay scallops
lemon, for garnish

Steps:

Preheat the oven to 425°F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto (optional), parsley, lemon juice, 1 tablespoon Pernod (or white wine), tarragon, salt, and black pepper, and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 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. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread

BAY SCALLOP GRATIN

BAY SCALLOP GRATIN image

Number Of Ingredients 16

Ingredients

Ingredients
nocoupons
6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma, minced
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
1/2 cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish

Steps:

Directions Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan. To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside. Preheat the broiler, if it's separate from your oven. Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 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. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

Tips:

To ensure the best flavor and texture, choose fresh bay scallops for this recipe. If they are unavailable, frozen bay scallops can be used, but they should be thawed and drained before cooking.
Use a good quality white wine for the sauce. A dry white wine, such as Chardonnay or Pinot Grigio, will work well.
Do not overcook the scallops. They should be cooked just until they are opaque and firm, about 2-3 minutes per side.
Use a shallow baking dish for the gratin so that the sauce and scallops can bubble and brown evenly.
Garnish the gratin with fresh herbs, such as parsley or chives, before serving for an added flavor and visual appeal.

Conclusion:

Bay scallop gratin is a delicious and easy-to-make seafood dish that is perfect for a special occasion or a weeknight meal. The combination of tender scallops, creamy sauce, and crispy breadcrumb topping is sure to please everyone at the table. With its elegant presentation and rich flavor, this dish is sure to impress your guests. So, if you're looking for a delightful and memorable seafood dish, give bay scallop gratin a try. You won't be disappointed!