Bay Scallops Gratin

Jane Whittaker


This is adapted from one of the barefoot Contessa's recipies.
I didn't have some of the items she called for, so I used what I had.
Also wondered about the gratin dishes because of all the discussions about pyrex dishes, was wondering about any glass dish at the high temp, so I made my own out of foil.


★★★★★ 1 vote

15 Min
15 Min


  • 2 lb
    bay scallops
  • 3 Tbsp
  • 2 Tbsp
    minced garlic from a jar
  • 1 medium
    shallot, minced
  • 2 slice
    bacon, fried crisp and crumbled
  • 1 tsp
    dried parsley
  • 1 tsp
    each salt and pepper, or to taste
  • 2 Tbsp
    olive oil
  • 2 Tbsp
    grated parmesean cheese
  • 1/2 c
    bread crumbs, panko would be the best
  • 6 Tbsp
    white wine

How to Make Bay Scallops Gratin


  1. Let the butter come to rooom temp. With an electric mixer combine the butter, garlic. shallot, bacon, parsley, lemon juice salt and pepper.
  2. With the mixer running, add the olive oil. Stir in the bread crumbs.
  3. Dry scallops with paper towels.
  4. Put 1 tablespoon wine in each gratin dish. divide the scallops between dishes, Sprinkle with crumb mixture.
  5. Bake in a pre heated 425° oven for 12 to 15 min.

Printable Recipe Card

About Bay Scallops Gratin

Course/Dish: Fish Seafood
Main Ingredient: Seafood
Regional Style: American

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