Ina Garten Scallop Gratin Recipe
Ina Garten Scallop Gratin Recipe is rich, elegant and full of flavor. It feels like restaurant food but is very easy to make at home. Tender scallops are baked under a crispy, buttery topping with garlic, lemon and herbs.
Ingredients
- 1 ½ pounds sea scallops cleaned
- 3 tablespoons unsalted butter
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 cup fresh bread crumbs
- 1 lemon zest and juice
- ¼ cup dry white wine
- ¼ cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
Prepare the scallops
- Pat scallops dry with paper towels very well. Dry scallops brown better and do not steam. Remove any tough side muscle if still attached gently.
Season the scallops
- Place scallops in baking dish in a single layer. Sprinkle with salt, pepper, and lemon juice. Add white wine around them for moisture and flavor.
Make the topping
- Heat butter and olive oil in skillet. Add garlic briefly until fragrant. Remove from heat and stir in bread crumbs, cheese, zest and parsley until mixed.
Cover the scallops
- Spoon crumb mixture evenly over scallops. Press lightly so topping stays on. Make sure each scallop is nicely coated for even crisp texture.
Bake the gratin
- Bake in hot oven until topping is golden. Scallops should be just cooked and tender. Do not overbake or scallops become chewy and dry quickly.
Rest before serving
- Remove dish from oven carefully. Let scallop gratin rest briefly. Flavors settle and topping firms slightly for perfect serving.
Notes
- Dry scallops very well before cooking
- Use sea scallops, not tiny bay scallops
- Do not overbake the scallops
- Fresh bread crumbs taste better than packaged
- Add fresh lemon zest for bright flavor
- Use real Parmesan for best taste
- Serve right after baking for crisp topping