Ina's Baked Scallops Gratin Recipe With White Wine (2024)

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Ina's Baked Scallops Gratin Recipe with White Wine is a delicious variation of the classic scallops gratin dish with inspiration from Ina Garten, The Barefoot Contessa. The addition of white wine brings a delightful tang and complexity to the creamy sauce, enhancing the flavors of the scallops. Plump and tender large sea scallops are nestled in a rich and creamy sauce infused with white wine. The scallops gratin with white wine is baked in the oven until the top turns golden brown and the sauce bubbles around the edges. The aroma that fills the kitchen is irresistible, a tantalizing blend of seafood, butter, and wine. I love to serve these buttery scallops over angel hair pasta, garnished with a little lemon zest, and a chunk of crusty bread to sop up the white wine sauce.

Ina's Baked Scallops Gratin Recipe With White Wine (1)


  • Flavors - Scallops have a delicate, sweet, and slightly briny flavor. When combined with other ingredients in the gratin, such as a creamy sauce, cheese, breadcrumbs, and herbs, the flavors meld together to create a rich and satisfying dish.
  • Textures - Scallops gratin typically features a contrast of textures. The scallops are tender and succulent, while the gratin topping provides a crunchy and crispy element.
  • Creamy sauce - This sauce coats the scallops, keeping them moist and adding an extra layer of richness to the dish. The sauce also helps bind the gratin topping together.
  • Versatility - Scallops gratin can be served as an appetizer, a main course, or even as a side dish. Its versatility makes it suitable for various special occasions, from casual family dinners to elegant gatherings to date night.
  • Visual appeal - Scallops gratin is visually appealing, with the golden-brown crust on top contrasting against the succulent white scallops. The dish can be served in individual gratin dishes or scallop shells, adding elegance.
  • It is really a very easy recipe.


Ina's Baked Scallops Gratin Recipe With White Wine (2)

For the full recipe with quantities, see the recipe card at the end of the post.


  • Scallops - Ina Garten uses small bay scallops in her recipe, but I prefer the larger jumbo sea scallops. There is an additional cost, so if your budget doesn't work, use bay scallops.
  • Prosciutto - If you don't have it, substitute cooked bacon, finely crumbled.
  • Panko breadcrumbs - Panko breadcrumbs work better in this recipe than regular dry breadcrumbs. This dish needs the extra texture from the Panko.
  • Garlic - fresh is best, but in a pinch use ½ teaspoon garlic powder or granulated garlic.
  • Black pepper - freshly ground is best. Feel free to add a little Cayenne pepper or red pepper flakes for a little heat.
  • Butter - use unsalted butter if you are watching your intake of sodium.
  • White wine - use a dry white wine. (see FAQ below) Find more information about cooking with wine.
Ina's Baked Scallops Gratin Recipe With White Wine (3)

Is this recipe budget friendly?

This recipe falls into the "SPLURGE" category due to the scallops and the prosciutto, which are a bit pricey. I used frozen sea scallops which helped cut down the cost without changing the flavor. This is one of those recipes to make when you feel like splurging a little bit.


Which white wines are considered dry?

Dry white wines (wines that don’t contain sweetness) are preferred for cooking lighter dishes such as fish and pasta. Chardonnay, sauvignon blanc, and Chenin Blanc are popular dry white wines that cook well.

How do I prep scallops?

When prepping scallops, there are a few steps you can follow to ensure they are clean, properly trimmed, and ready to cook:

Purchase fresh scallops: Look for scallops that are firm, shiny, and have a slightly sweet aroma. Frozen is your next best option.
Cleaning: Rinse the scallops under cold water to remove any grit or sand that may be on the surface. Pat them dry with paper towels.
Removing the side muscle: Some scallops may have a small side muscle attached to them, which appears as a tough, rectangular flap on the side of the scallop. This muscle is edible but can be slightly chewy. I recommended removing it for a more tender texture. Simply pinch it between your thumb and forefinger and gently tug it away from the scallop. If it doesn't come off easily, you can use a small knife to cut it away.
Ina's Baked Scallops Gratin Recipe With White Wine (4)


Ina's Baked Scallops Gratin Recipe With White Wine (5)

Mix the butter in the bowl of an electric mixer fitted with the paddle attachment or use a hand mixer and a small bowl.

Ina's Baked Scallops Gratin Recipe With White Wine (6)

Add the garlic, shallot, prosciutto, parsley, lemon juice, 2 tablespoons wine, salt, and pepper, to the butter mixture in the bowl.

Ina's Baked Scallops Gratin Recipe With White Wine (7)

Mix on low speed until the ingredients are combined.

Ina's Baked Scallops Gratin Recipe With White Wine (8)

With the mixer on low, add the olive oil slowly as though making mayonnaise, until combined.

Ina's Baked Scallops Gratin Recipe With White Wine (11)

Pat the scallops dry and place scallops in a shallow baking dish in a single layer.

Ina's Baked Scallops Gratin Recipe With White Wine (12)

Spoon the garlic butter evenly over the top of the scallops.

Ina's Baked Scallops Gratin Recipe With White Wine (13)

Carefully pour the wine into the baking dish. Place on baking sheet.

Ina's Baked Scallops Gratin Recipe With White Wine (14)

Bake for 12 to 16 minutes, until the topping is golden and sizzling and the scallops are barely done.

Ina's Baked Scallops Gratin Recipe With White Wine (15)

OPTIONAL: Sprinkle Parmesan cheese on top.

Ina's Baked Scallops Gratin Recipe With White Wine (16)

Broil for 1-2 minutes until golden brown. Watch it carefully to prevent burning.

Ina's Scallop Gratin

Easy baked scallops recipe, inspired by Ina Garten, these Scallops Gratin can be an appetizer or main course.

4.58 from 148 votes

Print RecipePin Recipe

Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins


Main Course



Servings 2


  • Baking dish or individual gratin dishes

  • Sheet pan

  • Small knife


  • ¾ pound fresh scallops Ina's recipe uses bay scallops but I used jumbo scallops
  • 3 tablespoon butter at room temperature
  • 3 large garlic cloves minced
  • 1 medium shallots minced
  • 1 ounces thinly sliced prosciutto minced
  • 2 tablespoons minced fresh parsley plus extra for garnish
  • 1 tablespoons freshly squeezed lemon juice
  • 1 teaspoon salt kosher salt works best
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons good olive oil
  • ¼ cup panko breadcrumbs
  • 5 tablespoons white wine (divided) use chicken broth if you don't want wine
  • 2 tablespoons Parmesan cheese optional
  • Lemon for garnish


  • Preheat the oven to 425 degrees F.

  • With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard.

  • To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer).

  • With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, 2 tablespoons wine, salt, and pepper, and mix until combined.

  • With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the Panko in with a rubber spatula and set aside.

  • Pat scallops dry with a paper towel and place them in the baking dish in a single layer.

  • Spoon the garlic butter evenly over the top of the scallops.

  • Carefully pour the remaining 3 tablespoons of wine into the bottom of the baking dish being careful not to disturb the garlic butter topping.

  • Bake for 12 to 16 minutes, until the topping is golden and sizzling and the scallops are barely done.

  • If you want the top crustier, place the dish under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.

  • OPTIONAL: Sprinkle Parmesan cheese over the top and place until the broiler until the cheese browns. WATCH CAREFULLY!


Calories: 593kcalCarbohydrates: 17gProtein: 24gFat: 45gSaturated Fat: 16gPolyunsaturated Fat: 4gMonounsaturated Fat: 22gTrans Fat: 1gCholesterol: 95mgSodium: 2120mgPotassium: 520mgFiber: 1gSugar: 2gVitamin A: 876IUVitamin C: 11mgCalcium: 55mgIron: 2mg


Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.

We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.

Tried this recipe?Let us know how it was!

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Reader Interactions


  1. Klaus says

    Confusing ingredient list: 2T White Wine and 3T Dry White Wine, who gets used when and where?
    Why not pour the white wine in the dish, place the scallops, and then top with the garlic butter?

    • Mary says

      Sorry for the confusion. This is an adaptation of Ina's recipe. She uses Pernod for the first 2 tablespoons and wine for the one that goes into the bottom of the dish. I just use wine in my version. I clarified the ingredient list by totaling the wine also the instructions. The butter topping is thick and it isn't easy to get off the spoon and onto the scallops with the scallop sliding around in the wine. It can certainly be done as you suggest as well. Thanks for bringing it to my attention!

  2. Amy Liu Dong says

    Ina's Baked Scallops Gratin Recipe With White Wine (23)
    I love how easy and delicious this dish is, and I am so excited to make this at home.

  3. Karly says


    I featured your recipe for this week's Tasty Tuesday! I hope you had a wonderful holiday and I look forward to having you link up this week!

  4. Ali says

    These are stunning 🙂 Thank you so much for linking this recipe up at! The new link party is up and I'd love to see you back. Have a great week. 🙂

  5. Jamie @ Coffee With Us 3 says

    I grew up eating garlic in everything- I'm pretty sure it's my mom's favorite flavor! So I'm sure that I'd need to scale back on that as well, since my husband isn't as fond of it. And I had no idea you could buy cooking shells- how fun! I'll have to order some!
    Thanks for sharing with us at Saturday Dishes!

  6. Linda says

    These look marvelous. I belong to a group of bloggers who make an Ina recipe the first Friday of each month. If you would be interested I would be happy to get you in touch with the organizer. Drop a note if you'd like.

    Wishes for tasty dishes,

  7. Lori Hart says

    Congratulations!! Your recipe has been featured at Tasty Tuesdays 42 Lori’s Culinary Creations. Hop on over and grab a feature button and link up your latest culinary creations. Congrats again.

    Have a great holiday,

  8. Lady Lilith says

    Yummy. That looks really good. Thank you for sharing the photograph with the recipe.

  9. Lea Ann (Cooking On The Ranch) says

    Ina's Baked Scallops Gratin Recipe With White Wine (24)
    Fabulous sounding dish and I want to try it soon. I do the same thing many times of leaving out the alcohol because I don't want to buy a whole bottle. And I don't think Pernod comes in those little shooter sizes. And with those scallops, I have really good luck browning and getting those things cooked through in my cast iron skillet. Wondering if I could sear this way, then bake. I saw this on the Monday linky party. Thanks for sharing and Merry Christmas.

    • Mary says

      That would work well I think! Ina would probably take exception to it though. LOL

  10. Catherine says

    Your scallops came out beautiful. I'm like you, I like that extra 'kick' daughter though is very sensitive to spice. Your photography is beautiful. I will be pinning.


  11. GiGi Eats Celebrities says

    Ina's Baked Scallops Gratin Recipe With White Wine (25)
    Scallops are absolutely magical!

  12. Jodee Weiland says

    Great recipe...I love scallops! This really looks delicious!

  13. Deb@Cooking on the Front Burner says

    I really love this recipe and it would be perfect for my Christmas Eve meal. Thanks for linking this to our Marvelous Monday party...pinning!

Ina's Baked Scallops Gratin Recipe With White Wine (2024)


Is it better to sear or bake scallops? ›

Because sea scallops have a chewier texture, searing them in a hot skillet is the simplest, most effective cooking method to achieving a crisp exterior and tender, just-firm texture within. Basting the scallops with butter helps finish cooking them and enhances browning, too.

Should scallops be soaked in milk before cooking? ›

Scallops, like many other types of seafood, can have a mild fishy odor that some people find off-putting. Soaking scallops in milk before cooking can help alleviate this odor. Milk can neutralize or mask the fishy smell, resulting in a milder scent.

Is it better to use butter than oil to cook scallops? ›

Scallops have a mild, sweet flavor with a buttery, tender, soft texture. Are scallops healthy? Scallops are low-fat and high in protein with lots of vitamins, minerals and antioxidants. While I recommend cooking them in butter for the best sear, you can cook them in vegetable, canola or grapeseed oil if preferred.

Do you pat dry scallops before cooking? ›

Dry the Scallops

This not only seasons them, but will draw out a ton of surface moisture. Before you're ready to start cooking, pat the scallops dry with a paper towel. Expelling as much moisture as possible will help to create that signature, golden-brown crust on the outside.

What is the secret to perfect scallops? ›

The secret is that you just pat them dry (buy dry-packed scallops), season with salt and pepper, and put them in a hot pan coated with oil and you leave them alone. Don't touch them. Don't move them.

Do you rinse scallops after soaking in milk? ›

Sure, you can rinse them off but make absolutely certain that they're dry. No. It is not necessary to wash scallops before cooking.

Should I wash scallops before baking? ›

Never thaw scallops at room temperature. Rinse and pat dry. Rinse the scallops, then pat them dry with paper towels before cooking. If scallops have too much moisture on the outside, they won't brown properly.

What is the white liquid when cooking scallops? ›

If there's milky white liquid pooled in it, odds are those scallops are treated. Finally, take a look at the scallops themselves. Wet scallops have a ghostly, opaque, pale white or orange-white appearance. Dry scallops will be fleshier and more translucent.

How many scallops per person? ›

How many scallops should you serve? If you're serving scallops as a main course with sides, plan on around 6 ounces per person. That would be 4-6 large (U10) sea scallops and 8-10 medium sized.

How do you get the best crust on scallops? ›

Add scallops that have dried on a paper towel and been seasoned generously with Kosher salt to the pan, then cook for 1-2 minutes undisturbed. If you're lucky enough to get large sea scallops (we're talking 2″ in diameter!), sear for 2-3 minutes undisturbed, until there is a golden brown crust and scallops turn opaque.

How to season scallops for cooking? ›

Pat dry and sprinkle with salt and pepper.

Pat the scallops dry with paper towels. Season generously all over with kosher salt and freshly ground black pepper.

How do you tell if baked scallops are done? ›

Scallops are done when they are opaque in the center and golden brown on the outside. They should be firm but buttery, not at all difficult to cut or chew through (via The Kitchn). Scallops only take a few minutes to sear, meaning that they can become overcooked very quickly.

Do scallops need to come to room temperature before cooking? ›

Let scallops sit at room temperature for 10 minutes while towels absorb moisture. 2. Sprinkle scallops on both sides with salt and pepper. Heat 1 tablespoon oil in 12‑inch nonstick skillet over high heat until just smoking.

What goes well with scallops? ›

  • POTATOES SIDE DISH. You may not be aware that a potatoes side dish is among the best meals to serve with scallops. ...
  • STEAK.

Should you flour scallops before searing? ›

To maximize the taste and texture of these shellfish, many chefs recommend coating scallops in flour in order to get a better sear. While some cooks swear by this method, you actually don't have to cover your scallops in flour to get great results.


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