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    You are in: Home / Recipes / tarragon scallop gratin Recipe
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    tarragon scallop gratin

    Average Rating:

     4 Total Reviews

    Showing 1-4 of 4

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    • on March 06, 2003

      I absolutely love the flavors of this dish. Since I need to eat gluten-free, my gf breadcrumbs worked just fine for this. I recommend using completely thawed scallops and even patting them dry with paper towels before mixing them with the other ingredients. In my limited experience with scallops, I've found they release water upon cooking. If you like tarragon, you will love this dish! Thanks chia!

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    • on January 13, 2003

      The scallops came out very tender and the flavor was great. I didn't, however, have the right type of baking dish, and consequently am not giving any stars until I can bake them correctly. In the dish I have they were swimming in the sauce, and I'd like to see how the texture would be if baked properly in a more shallow, gratin, dish.

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    • on January 09, 2004

      These were so simple to make and very tastey. I used fresh Tarragon at the amount perscribed, but would of liked more flavor. The recipe did not indicate dried or fresh.

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    • on December 29, 2004

      I had the same experience with too much sauce. The breadcrumbs got all soggy, defeating the point of a gratin. I didn't read GinnyP's note about patting the scallops dry until after I made this, oops, and I had the wrong kind of dish.

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    Nutritional Facts for tarragon scallop gratin

    Serving Size: 1 (147 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 266.6
     
    Calories from Fat 108
    40%
    Total Fat 12.0 g
    18%
    Saturated Fat 1.7 g
    8%
    Cholesterol 37.5 mg
    12%
    Sodium 316.6 mg
    13%
    Total Carbohydrate 16.8 g
    5%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.1 g
    4%
    Protein 21.7 g
    43%

    The following items or measurements are not included:

    vermouth

    Detailed Nutrition Values About Nutrition Info

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