Bay scallop gratin from Barefoot Contessa Back to Basics: Fabulous Flavor from Simple Ingredients (page 132) by Ina Garten

  • shallots
  • garlic
  • lemons
  • parsley
  • Pernod
  • prosciutto
  • butter
  • dry white wine
  • panko breadcrumbs
  • bay scallops

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on October 01, 2020

    This was delicious. Quick to make. I put it under the broiler for 4 minutes.

  • anya_sf on November 19, 2019

    Delicious. Definitely broil to crisp the topping. Serve with lots of bread to mop up the sauce.

  • Lepa on April 10, 2018

    This was pretty good but I think it would turn out better in shallow gratin pans like those pictured in the book. I used ramekins and they were too deep. The topping cooked but didn't brown and form a crust, even after some time in the broiler. Nevertheless, the sauce was delicious with bread.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.