Ingredients for Bay Scallop Gratin Ina Garten Back To Basics
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 2 tablespoons minced shallots (2 medium shallots)
- Prosciutto Di Parma
- 1/4 cup chopped fresh parsley
- Fresh Lemon Juice
- Pernod
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Olive Oil
- 1/2 cup panko breadcrumbs
- 1/2 cup dry white wine
- 1 1/2 pounds bay scallops
- 1 lemon (for 1 teaspoon grated lemon zest)
- Fresh dill (optional garnish)
- Crusty bread (for serving)
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How to Make Bay Scallop Gratin Ina Garten Back To Basics
- Preheat oven to 375°F (190°C).
- In a large bowl, combine the scallops, bread crumbs, Parmesan cheese, parsley, lemon zest, garlic, salt, and pepper. Gently toss to coat evenly.
- Melt butter in an oven-safe skillet over medium heat. Add the shallot and cook until softened, about 2-3 minutes.
- Pour in the white wine and let it reduce slightly for approximately 1 minute.
- Stir in the heavy cream and bring to a simmer.
- Add the scallop mixture to the skillet and stir to combine.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the scallops are cooked through and the topping is golden brown and bubbly.
- Let stand for 5 minutes before serving. Garnish with extra parsley, if desired.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
3g
Fat
47g
Carbs
4g
