Ina Garten Scallop Gratin Recipe
The Ina Garten Scallop Gratin Recipe is creamy, cheesy, and full of flavor. Tender scallops are baked with Gruyère, breadcrumbs, and butter for a golden, comforting dish perfect for dinner or entertaining.
Equipment
- Oven
- Baking dish 9x13-inch recommended
- Large skillet
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Spatula or wooden spoon
- Oven mitts
Ingredients
- Sea scallops – 1 ½ pounds, cleaned
- Butter – 4 tablespoons, divided
- All-purpose flour – 3 tablespoons
- Heavy cream – 2 cups
- Gruyère cheese – 1 ½ cups, shredded
- Lemon juice – 1 tablespoon
- Garlic – 2 cloves, minced
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Paprika – ½ teaspoon
- Bread crumbs – ½ cup
- Fresh parsley – 2 tablespoons, chopped, for garnish
Instructions
Prepare Scallops
- Pat scallops dry with a paper towel. Season lightly with salt and black pepper to ensure they remain tender during baking.
Make Roux Base
- Melt 2 tablespoons of butter in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
Add Flour
- Stir in all-purpose flour to the butter and garlic. Cook for 1 minute, forming a smooth paste without lumps.
Add Cream
- Gradually whisk in heavy cream until thickened and smooth. Remove from heat to prevent overcooking the sauce.
Add Cheese and Seasoning
- Add shredded Gruyère cheese, lemon juice, paprika, salt, and black pepper. Stir until the cheese melts and sauce is creamy.
Arrange Scallops
- Arrange scallops evenly in a greased baking dish. Ensure they are not crowded so each cooks evenly in the sauce.
Pour Sauce
- Pour the cream and cheese sauce over the scallops, coating each piece generously to create a rich, creamy gratin.
Add Topping
- Sprinkle bread crumbs evenly on top. Dot with remaining butter to achieve a golden, crispy finish when baked.
Bake
- Bake in preheated oven at 375°F for 20–25 minutes until the top is golden brown and bubbly. Let cool slightly before serving.
Garnish and Serve
- Garnish with freshly chopped parsley before serving. Optionally, add a lemon wedge for extra flavor and freshness on the plate.
Notes
- Use fresh, dry-packed scallops for best texture
- Do not overcrowd scallops in the baking dish
- Optional: add mushrooms or asparagus for variety
- Garnish with parsley and lemon for freshness