Ina Garten Scallop Gratin Recipe
Seafood dishes feel special and comforting together. This dish brings warmth and elegance easily. Scallops cook fast and taste naturally sweet.
Ingredients
- 1½ pounds sea scallops patted dry
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 cup heavy cream
- ¼ cup dry white wine
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Gruyère cheese
- ⅓ cup fresh breadcrumbs
- 1 tablespoon chopped parsley
Instructions
- Preheat oven to 400°F.
- Butter the gratin dish lightly.
- Heat butter and oil in skillet.
- Add garlic and cook briefly.
- Pour in wine and reduce slightly.
- Add cream, salt, and pepper.
- Simmer until slightly thickened.
- Arrange scallops in the dish.
- Pour sauce evenly over scallops.
- Sprinkle cheese and breadcrumbs on top.
- Bake until bubbly and golden.
- Garnish with parsley before serving.
Notes
- Use dry scallops for best browning.
- Do not overcook the scallops.
- Warm the sauce gently, never boil.
- Grate cheese fresh for smoother melting.
- Serve immediately for best texture.