Ina Garten Scallop Gratin

I first made this on a Friday night when I was too tired to cook but still wanted something that felt like a treat. I had scallops in the fridge, a lemon on the counter, and just enough panko in the jar to make this work. What came out of the oven? Crisp-topped, golden-edged scallops in a garlic-herb butter that tasted like something you’d order at a seaside bistro—only faster.

This is Ina at her most clever: just enough richness, just enough ease, and the perfect use for those little gratin dishes you never know what to do with.

The Game-Changer Step

Making the topping like a mayonnaise—slowly drizzling in the olive oil while the mixer runs—was the moment I realized how much Ina loves structure. It emulsifies the butter and aromatics into something creamy and cohesive, so the panko sticks instead of sliding off. That’s the trick: the topping isn’t just sprinkled on, it clings, crisps, and melts into the scallops.

Also: slicing the scallops in half exposes more surface area to the heat—and to the butter.

My Ingredient Notes

• Bay scallops (2 lbs) – Small, sweet, and fast to cook. I’ve also made this with sea scallops, cut in half.
• Unsalted butter (6 Tbsp) – Room temp, so it whips smoothly into the topping.
• Garlic + shallots – Mince finely. They mellow in the oven and flavor the butter.
• Prosciutto di Parma (2 oz) – Adds a salty, savory note. I’ve used pancetta when I had it—also great.
• Fresh parsley (4 Tbsp) – Adds a clean, herbal lift.
• Lemon juice (2 Tbsp) – Balances the richness.
• Pernod (2 Tbsp) – The quiet secret. Just a hint of licorice warmth.
• Olive oil (6 Tbsp) – Helps emulsify the topping.
• Panko (½ cup) – Crisps beautifully. Regular breadcrumbs don’t give the same texture.
• Dry white wine (6 Tbsp) – Just a splash under each gratin dish to steam the scallops slightly.
• Kosher salt + black pepper – Season boldly. Scallops need it.

Swaps That Actually Worked

• No Pernod? A splash of dry vermouth or white wine works too, just don’t skip the acid.
• No prosciutto? Crisp bacon bits add crunch but lean smokier. Still good.
• Single dish – I’ve baked the whole thing in a shallow 2-qt baking dish instead of individual gratins. Same timing, just broil a little longer.

Fixes That Mattered

What Went Wrong	Why It Happens	How to Fix It
Watery bottom	Scallops weren’t dried	Pat scallops dry thoroughly with paper towels
Topping slid off	Butter not emulsified	Drizzle oil slowly and whip until smooth before adding panko
Scallops rubbery	Overbaked	Bake just until opaque—10–12 minutes max

How to Make Ina Garten’s Scallop Gratin

1. Preheat oven to 425°F. Place six 6-inch gratin dishes on a sheet pan.
2. Make the topping:
   In a mixer with paddle attachment, beat 6 Tbsp butter. Add minced garlic, shallots, prosciutto, parsley, lemon juice, Pernod, salt, pepper. With mixer on low, slowly drizzle in olive oil until emulsified. Fold in panko with a spatula.
3. Prep scallops:
   Slice each bay scallop in half horizontally to expose the white muscle. Discard any side muscles. Pat scallops dry.
4. Assemble:
   Pour 1 Tbsp white wine into the base of each dish. Divide scallops evenly. Spoon the topping over scallops.
5. Bake 10–12 minutes, until bubbling and just golden.
   Broil 1–2 minutes more if deeper browning is desired.
6. Serve hot, garnished with parsley and a squeeze of lemon. Best with crusty bread to soak up the buttery juices.

Tiny Habits, Better Results

• Use a small offset spatula to spread the topping evenly—it helps cover every scallop.
• Let the scallops sit at room temp for 15 minutes before baking—helps them cook evenly.
• Sprinkle extra panko on top just before baking for a crispier finish.

Leftover Notes

• Fridge: Store in airtight container for 1 day max.
• Freezer: Not ideal. The topping softens and scallops overcook when reheated.
• Reheat: Best in the oven at 375°F for 10–12 minutes. Avoid microwaving if you can—it toughens the scallops.

Common “What Ifs”

Q: Can I make this ahead?
A: Yes. Assemble and refrigerate (unbaked) for up to 4 hours. Bake straight from cold, adding 1–2 minutes to the time.

Q: Can I use sea scallops instead of bay?
A: Yes—slice them thinly or quarter them so they cook evenly. They’re slightly firmer, but just as good.

Q: What wine pairs best?
A: I like a crisp Sancerre or Chablis. Something dry and mineral to cut the richness.

Try More Recipes:

• Ina Garten Shepherd’s Pie
• Ina Garten Reuben Sandwich
• Ina Garten Seafood Lasagna