Ina Garten Scallop Gratin Recipe
If you love seafood and easy gourmet meals, this Ina Garten Scallop Gratin Recipe is perfect.
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.