Best 3 Bay Scallop Gratin Recipes

Indulge in the delectable flavors of succulent bay scallops, delicately baked in a creamy and flavorful gratin. This exquisite dish, presented in three enticing variations, promises a culinary journey that will tantalize your taste buds. From the classic richness of the traditional gratin to the zesty kick of the lemon-herb gratin and the indulgent decadence of the bacon-Parmesan gratin, each variation offers a unique symphony of flavors that will leave you craving more. Whether you're a seasoned chef or a home cook looking to impress, these recipes provide a step-by-step guide to crafting this culinary masterpiece in your own kitchen. Dive into the world of bay scallop gratin and discover a dish that is not only visually stunning but also an explosion of taste.

Here are our top 3 tried and tested recipes!

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 save time, use a food processor or blender to make the sauce.
If you don't have heavy cream, you can use milk or half-and-half.
If you don't have white wine, you can use chicken broth or water.
To make the gratin extra cheesy, add a layer of grated Parmesan or Gruyère cheese to the top before baking.
Serve the gratin immediately, while it's hot and bubbly.

Conclusion:

Bay scallop gratin is a delicious and easy-to-make dish that's perfect for a special occasion or a weeknight meal. The combination of tender scallops, creamy sauce, and cheesy topping is sure to please everyone at the table. So next time you're looking for a seafood dish that's both elegant and affordable, give bay scallop gratin a try.