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


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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


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

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About Bay Scallops Gratin

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

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