Ina Garten never disappoints but these two recipes go above and beyond. I have been cooking Ina’s recipes for years now but this Bay Scallop Gratin is definitely the best thing I’ve ever made (ever). The white wine at the bottom of the dish, mixed with the melted butter, parsley, prosciutto, shallot, garlic, and salt and pepper, is basically liquid gold (even if I did skip on the Pernod). Tip: serve with a baguette to soak up all of the extra goodness.
The scallops went exceptionally well with the side: little asparagus bundles wrapped in prosciutto (and topped with gruyère). See links to recipes below.
One of the best things about these recipes, though, is how simple and stress free they were to make! I will definitely be making these again soon.
http://www.foodnetwork.com/recipes/ina-garten/bay-scallop-gratin-recipe-1943060
https://barefootcontessa.com/recipes/asparagus-prosciutto-bundles
