Bay Scallop Gratin

After spending darn near all day packing and getting organized for our trip, last night's dinner needed to follow the K.I.S.S. rule. I had some bay scallops in the freezer that needed using and found this Ina Garten recipe on line.

I happen to love the woman. I'm not sure there's been one thing I've made of hers that hasn't been stellar and honestly if I could move to the Hamptons and be her for a day or ten, I would. Course we all know how much more I prefer the beach to the desert so that's not much of a stretch is it? The other issue would be the big guy who wouldn't fit in with or much tolerate all the hoity toity's in that neck of the woods, so I guess that takes care of that then, eh?

This particular scallop gratin is full of butter as it should be but also has the addition of prosciutto and lots of garlic. I mean, it was too much garlic even for me and way too much oil and butter so I made some changes to her recipe and therefore feel compelled to post you the re-write. Download Bay Scallop Gratin

The sauce is incredible and a real keeper as it would be fabulous with shrimp or even mussels or clams ...you see where I'm heading here? Unfortunately the little bay scallops I had saved in the freezer had a VERY strong flavor so my portion ended up in the disposal, but the big guy ate his with gusto. It's a good thing I'd cooked some pasta and sauteed spinach with pine nuts and more garlic or I would have starved to death.Course we did finish with a goodly serving of the Tres Leches from Sunday. Bliss on a plate that stuff is and guaranteed to fend off starvation for sure!

Comments

[Mags]

I'm an Ina fan too, but I agree with the big guy that it would be a real pain in the rear to deal with that hoity toity crowd in the Hamptons.

[pam]

Too much butter, too much garlic???? There is such a thing?

[June]

Mags - the Hamptons would be different I'm thinking.

Pam - too much butter only cause I'm trying to fit back into my wedding dress for our 10th anniversary. As for garlic - maybe not.

[Mary from Apron Strings & Wedding Rings]

This caught my eye June. I love scallops and adore the Pernod after taste in many French recipes. Will have to definitely try this one soon! Hugs, Mary L.

[June]

Mary - it's been so long since we've had it I may have to try it again, with another seafood. Mmmm...maybe really soon! LOL