Easy Bay Scallop Gratin for a Gourmet Dinner

Looking to impress with minimal effort? This Bay Scallop Gratin is the kind of dish that looks restaurant-level but comes together quickly in your own kitchen. Tender bay scallops are nestled in a rich, garlicky butter topped with crispy panko and prosciutto making every bite a luxurious treat.

Perfect for date nights, dinner parties, or when you just want to treat yourself, this French-inspired seafood dish pairs beautifully with a glass of white wine and crusty bread.

Ingredients

• 6 tablespoons unsalted butter, at room temperature

• 6 garlic cloves, minced

• 2 medium shallots, minced

• 2 ounces thinly sliced prosciutto di Parma, minced

• 4 tablespoons minced fresh parsley (plus extra for garnish)

• 2 tablespoons freshly squeezed lemon juice

• 2 tablespoons Pernod (optional but adds a lovely anise flavor)

• 2 teaspoons kosher salt

• 1 teaspoon freshly ground black pepper

• 6 tablespoons good olive oil

• 1/2 cup panko (Japanese breadcrumbs)

• 6 tablespoons dry white wine

• 2 pounds fresh bay scallops

• Fresh lemon wedges, for garnish

Instructions

1. Preheat the oven to 425°F. Place six 6-inch round gratin dishes (or ramekins) on a sheet pan.

2. Make the topping: In a stand mixer fitted with the paddle attachment (or using a hand mixer), combine the butter, garlic, shallots, prosciutto, parsley, lemon juice, Pernod, salt, and pepper on low speed until well mixed.

3. With the mixer still on low, slowly drizzle in the olive oil, blending until the mixture emulsifies (like a loose mayonnaise). Fold in the panko using a rubber spatula. Set aside.

4. Prepare the scallops: Pour 1 tablespoon of white wine into each gratin dish. Trim the scallops by removing the white muscle on the side (if present), then pat them dry with a paper towel. Divide them evenly among the dishes.

5. Top and bake: Spoon the prepared garlic butter topping evenly over the scallops. Bake for 10–12 minutes, until the topping is golden and the scallops are just cooked through.

6. If you'd like a deeper crust, preheat the broiler and broil for an additional 1–2 minutes until browned and bubbling.

7. Finish and serve: Squeeze fresh lemon juice over the top, sprinkle with chopped parsley, and serve hot with crusty French bread to soak up the savory juices.

Cooking Tips

• Bay scallops are smaller and sweeter than sea scallops perfect for baking evenly.

• Pernod adds a subtle licorice note. If you don’t have it on hand, you can skip it or substitute with a splash of white wine or dry vermouth.

• This dish is best served immediately to maintain the crisp texture of the topping.

Nutrition Highlights

Bay scallops are not only tender and delicious they're also high in protein and low in fat. Combined with olive oil, garlic, and fresh herbs, this dish delivers a flavorful balance of healthy fats, lean protein, and fresh ingredients. Just go easy on the salt if you're watching sodium intake, as prosciutto and butter can add plenty of flavor on their own.

The Takeaway

This bay scallop gratin is a crowd-pleasing seafood dish that’s luxurious without being fussy. With buttery garlic, a crispy topping, and delicate scallops at its heart, it’s a timeless recipe that delivers big flavor with little effort.

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