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Bay Scallop Gratin

  • 4 servings
  • Mins
    Prep Time
  • Mins
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Ina Garten (Barefoot Contessa) cooks the way I love to eat. I made this dish for my husband, for a date night at home. It's very simple to make, and it impressed my husband. He said it was just like eating out at a fancy restaurant. Very simple to make, full of flavor. I made a couple of adaptions to the recipe, and noted them in the directions.


6 tablespoons unsalted butter, at room temperature
6 large garlic cloves, minced
2 medium shallots, minced
2 ounces thinly sliced prosciutto di Parma*, minced
2 Tbsp. Freshly minced tarragon (my adaption)
4 tablespoons minced fresh parsley, plus extra for garnish
2 tablespoons freshly squeezed lemon juice
2 tablespoons Pernod*
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
6 tablespoons good olive oil
½ cup panko
6 tablespoons dry white wine
2 pound fresh bay scallops
Lemon, for garnish
NOTE: I didn't use the Prosciutto di Parma, nor the Pernod (I used white wine instead) and I still loved the recipe

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