Bay Scallop Gratin ( Ina Garten, Back to Basics )

This is SOOOO good, the best scallop dish ever! Was just getting ready to post this and here it is. I have been making this for some time now and here is what I do: Can use bacon instead of the prosciutto ( I find prosciutto too salty) Sautee the garlic and shallots in a little olive oil first, about 2 minutes. I don't use Pernod, just white wine or sherry. Add about 1/2 tsp. of lemon zest to the panko mixture. Use one baking dish instead of the individual dishes. (needs less butter that way) Be sure to set it under the broiler. This is also great with tilipia too. Thanks for posting, ChefDLH.

This is an amazing recipe. I'd never cooked scallops and was a little nervous. I didn't even know what Pernod was. However, this turned out fabulous!! I will make it time and again!!!

This crust/topping was delicious. I can't comment on how it went with scallops as someone I was cooking for does not eat them. I just put the crust mixture on top of tilapia instead, baked it, and it was absolutely lovely- everyone enjoyed it and asked when we can make it again. I used about a tablespoon of olive oil to cook the shallots and garlic in before adding it to my mixer, and then skipped adding the rest of the oil. It was fine with just the butter. Went fabulously with lemon risotto and steamed green beans.

Where do I begin. It was far too salty, the garlic and shallots were still crunchy. The garlic flavor is so over the top you can't begin to taste the scallops. Far from easy to make as well. Hardly edible. Skip it...a waste of good scallops.

I love garlic. However, the garlic in this recipe did not cook thoroughly - it was still raw after the scallops were cooked, and with all seafood, one must be careful to not overcook. I would recommend cooking the garlic before adding it to the breadcrumb mixture.<br/><br/>Also, I skipped adding any salt, also skipped the pernod and wine, and the prosciutto (only because I could not find any in our local grocery and didn't want to drive all around town to find it). The recipe, despite the still raw garlic, still turned out delicious.<br/><br/>Next time I attempt this recipe, I will saute the garlic and shallots in olive oil first, before adding to the bread crumb mixture. I also am thinking of using less butter and more olive oil for health reasons, and perhaps adding some grated parmesano reggiano.