Ina Garten Scallop Gratin Recipe

This Ina Garten Scallop Gratin is a buttery and elegant recipe, which features fresh sea scallops and a crisp, herby breadcrumb topping. It’s a restaurant-quality dish, ready in just 30 minutes.

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Ina Garten Scallop Gratin Ingredients

• 1 pound fresh sea scallops
• 1/4 cup dry white wine
• 1/4 cup unsalted butter, melted
• 1/4 cup olive oil
• 3/4 cup breadcrumbs (panko preferred)
• 1/4 cup Parmesan cheese, grated
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• Lemon wedges (for serving)

How To Make Ina Garten Scallop Gratin

1. Preheat the oven: Set oven to 425°F (220°C). Lightly grease a baking or gratin dish.
2. Prepare the scallops: Rinse scallops under cold water and pat dry. Arrange in a single layer in the prepared dish. Pour the white wine over them.
3. Make the topping: In a mixing bowl, combine melted butter, olive oil, panko, Parmesan, parsley, thyme, garlic, salt, and pepper. Mix until it resembles wet sand.
4. Top the scallops: Spoon the breadcrumb mixture evenly over the scallops, covering completely.
5. Bake the gratin: Bake for 12–15 minutes until scallops are just cooked and the topping is golden.
6. Broil for crispiness: For a crunchier topping, broil for 2–3 minutes at the end, watching closely.
7. Serve: Garnish with extra parsley and lemon wedges. Serve immediately as an appetizer or main course.

Recipe Tips

• Can I use bay scallops instead of sea scallops? Yes, but reduce the cooking time by a few minutes as bay scallops are smaller and cook faster.
• What wine works best in this dish? A dry white like Sauvignon Blanc or Pinot Grigio adds subtle acidity and enhances the seafood flavor.
• How to make this dish ahead of time: Assemble everything except the topping. Add the breadcrumb mixture just before baking to keep it crisp.
• Can I substitute breadcrumbs? Yes, crushed crackers or homemade breadcrumbs work too, though panko provides the best crunch.
• How to tell when scallops are done: They should be opaque and firm to the touch but not rubbery.

What To Serve With Scallop Gratin

This rich dish pairs beautifully with light, fresh sides:

• A simple arugula or mixed greens salad
• Steamed asparagus or green beans
• Roasted baby potatoes or lemon couscous
• A crisp glass of white wine
• Warm crusty bread or baguette

How To Store Scallop Gratin

Refrigerate: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to preserve the topping’s crispiness.

Freeze: Not recommended, as the texture of scallops and breadcrumb topping can suffer.

Ina Garten Scallop Gratin Nutrition Facts

Estimated per serving (serves 6):

• Calories: ~280 kcal
• Protein: ~18g
• Fat: ~19g
• Carbohydrates: ~10g
• Sodium: ~350mg

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I use frozen scallops?
Yes, just thaw completely and pat dry before using.

What if I don’t have fresh herbs?
You can substitute with dried parsley and thyme—use about one-third the amount.

Is this dish gluten-free?
Not as written, but you can use gluten-free breadcrumbs to make it so.

How do I know when scallops are overcooked?
They become tough and rubbery. Watch closely near the end of baking and avoid overbaking.

Can I make this in individual ramekins?
Yes, divide the scallops and topping evenly between ramekins and bake as directed.

Try More Recipes:

• Ina Garten Spaghetti Squash Recipe
• Ina Garten Homemade Ricotta Recipe
• Ina Garten String Beans With Shallots Recipe