If you love seafood and easy gourmet meals, this Ina Garten Scallop Gratin Recipe is perfect. It’s creamy, cheesy and full of flavor. This dish makes scallops taste luxurious, like a restaurant-quality meal at home.
In this post, we will show you how to make Ina Garten Scallop Gratin, step by step. You will also find all the ingredients for this recipe, expert tips, and serving suggestions.
This recipe is ideal for dinner parties or a special family meal. Even beginners can follow it. It combines tender scallops, creamy sauce, and a crunchy topping. With just a few ingredients, you can make a delicious, elegant dish in under an hour.
The Secret Behind This Delicious
The secret to a perfect scallop gratin lies in three things: fresh scallops, creamy sauce, and a crunchy topping. Using dry scallops ensures they cook evenly and remain tender. A simple mixture of cream, butter, garlic and Parmesan cheese makes the sauce rich but light.
Topping the dish with breadcrumbs and extra cheese gives a golden, crispy finish. A short broil at the end creates that perfect bubbly crust. Finally, seasoning well with salt, pepper and a touch of lemon enhances the natural flavor of scallops. This combination makes the dish irresistible.
Recipe Card
- Recipe Name: Ina Garten Scallop Gratin
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Course: Main Course / Appetizer
- Cuisine: American / Seafood
- Calories: 350 kcal per serving
Equipment List
- Baking dish (8×8 inches recommended)
- Mixing bowls
- Knife and cutting board
- Spoon or spatula
- Measuring cups and spoons
- Small saucepan
- Oven mitts
Ingredients You Need for Ina Garten Scallop Gratin
- 1 pound sea scallops, cleaned and patted dry
- ½ cup unsalted butter, divided
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
- ½ cup fine dry breadcrumbs
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven
Preheat your oven to 375°F (190°C). Butter a baking dish lightly for easy removal of scallops later. - Prepare the sauce
Melt ¼ cup butter in a small saucepan over medium heat. Stir in flour until smooth, cooking for 1–2 minutes. - Add cream and seasonings
Slowly whisk in heavy cream. Add salt, pepper and nutmeg. Cook until thickened, about 3–5 minutes. - Combine scallops and sauce
Place scallops in the baking dish. Pour the cream sauce evenly over the scallops. - Mix topping
In a small bowl, combine breadcrumbs, remaining ¼ cup butter melted, and Parmesan cheese. Mix until crumbly. - Top the scallops
Sprinkle breadcrumb mixture evenly over scallops and sauce. Press lightly to help it stick. - Bake the gratin
Place the dish in the oven and bake for 20–25 minutes until scallops are opaque and topping is golden. - Add lemon and parsley
Remove from oven. Squeeze fresh lemon juice on top and sprinkle chopped parsley for freshness and color. - Serve hot
Let the gratin cool slightly for 2–3 minutes. Serve immediately for best flavor and texture.
Expert Tips & Variations
- Use dry scallops to prevent excess water and ensure a creamy sauce.
- Add a small pinch of cayenne for subtle heat.
- Mix a little Gruyère cheese into the topping for extra flavor.
- Serve individual portions in ramekins for elegant presentation.
- You can substitute heavy cream with half-and-half for a lighter version.
Nutrition Information
| Nutrient | Amount per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 22 g |
| Carbohydrates | 10 g |
| Fat | 26 g |
| Fiber | 0 g |
| Sugar | 2 g |
Serving Suggestions
Serve this scallop gratin with a side of garlic mashed potatoes or roasted vegetables. A crisp green salad or steamed asparagus pairs well. For a complete dinner, offer a light white wine like Chardonnay. You can also serve it as an appetizer for a seafood-themed party.
Storage & Reheating Tips
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven for 10–15 minutes. Avoid microwaving, as it can make the topping soggy. You can prepare the gratin ahead of time and bake it fresh before serving.
Ina Garten Scallop Gratin Recipe
Ingredients
- 1 pound sea scallops cleaned and patted dry
- ½ cup unsalted butter divided
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup grated Parmesan cheese
- ½ cup fine dry breadcrumbs
- 1 teaspoon fresh lemon juice
- 1 tablespoon fresh parsley chopped (for garnish)
Instructions
Preheat the oven
- Preheat your oven to 375°F (190°C). Butter a baking dish lightly for easy removal of scallops later.
Prepare the sauce
- Melt ¼ cup butter in a small saucepan over medium heat. Stir in flour until smooth, cooking for 1–2 minutes.
Add cream and seasonings
- Slowly whisk in heavy cream. Add salt, pepper, and nutmeg. Cook until thickened, about 3–5 minutes.
Combine scallops and sauce
- Place scallops in the baking dish. Pour the cream sauce evenly over the scallops.
Mix topping
- In a small bowl, combine breadcrumbs, remaining ¼ cup butter melted and Parmesan cheese. Mix until crumbly.
Top the scallops
- Sprinkle breadcrumb mixture evenly over scallops and sauce. Press lightly to help it stick.
Bake the gratin
- Place the dish in the oven and bake for 20–25 minutes until scallops are opaque and topping is golden.
Add lemon and parsley
- Remove from oven. Squeeze fresh lemon juice on top and sprinkle chopped parsley for freshness and color.
Serve hot
- Let the gratin cool slightly for 2–3 minutes. Serve immediately for best flavor and texture.
Notes
- Use dry scallops to prevent excess water and ensure a creamy sauce.
- Add a small pinch of cayenne for subtle heat.
- Mix a little Gruyère cheese into the topping for extra flavor.
- Serve individual portions in ramekins for elegant presentation.
- You can substitute heavy cream with half-and-half for a lighter version.
FAQs about Ina Garten Scallop Gratin Recipe
Q1: Can I use frozen scallops?
Yes, but thaw completely and pat dry. Excess water can make the sauce watery.
Q2: How do I know scallops are cooked perfectly?
Scallops should be opaque and firm but still tender. Overcooking makes them rubbery.
Q3: Can I make this gratin gluten-free?
Yes, use gluten-free flour in the sauce and gluten-free breadcrumbs for topping.
Q4: Can I prepare this ahead of time?
Yes, assemble scallops and sauce in the baking dish. Cover and refrigerate for up to 24 hours before baking.
Q5: What other cheeses can I use?
Gruyère or Fontina work well with scallops and add a nutty flavor to the topping.
Conclusion
This Ina Garten Scallop Gratin Recipe is a perfect combination of creamy sauce, tender scallops and a crunchy topping. It’s elegant, easy and delicious. Following our step-by-step instructions guarantees a perfect dish every time.
Now that you know how to make Ina Garten Scallop Gratin, gather your ingredients for this recipe and impress your family or guests. It’s ideal for special dinners, holidays or any time you want restaurant-quality seafood at home. This dish is simple to prepare, yet feels luxurious and festive. Try it today and enjoy a flavorful, creamy and golden scallop gratin!
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.