tarragon scallop gratin

From: Nose

On Dec 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.

From: RéeLani

On Jan 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.

From: GinnyP

On Mar 6, 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!

From: Roger/OH

On Jan 9, 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.