As far as I'm concerned, a simple gratin is the most delicious way to cook fresh scallops. The only real way to screw this recipe up would be to use the wrong scallops. And by wrong, I mean any scallops that have been soaked in a preservative brine. These are easy to identify, as they're usually sitting in a pool of milky liquid. What you want are usually sold as wild 'day-boat,' 'diver,' or 'dry-pack' scallops. They are really expensive, and worth every penny. Serve with French bread for dipping.
Ingredients
- 2 tablespoons unsalted butter , or as needed, melted, divided
- 0.25 cups crème fraîche
- 0.25 cups white wine
- 1 teaspoon grated lemon zest
- 1 pinch cayenne pepper , or to taste
- 1 pinch kosher salt , or to taste
- 8 dry-pack sea scallops
- 2 tablespoons chopped fresh tarragon
- 2 tablespoons finely grated Parmesan cheese
Instructions
-
1
Preheat the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
-
2
Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
-
3
Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
-
4
Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore French Recipes
Copycat Little Debbie Oatmeal Creme Pies
Get ready to recreate the childhood delight of Little Debbie Oatmeal Creme Pies with this easy recipe.
Creamy Morel Mushroom Soup
If you are a fan of fresh (or even dried) morel mushrooms, this is the soup for you. Everyone who eats morels knows that they go best sautéed with onions, garlic, and butter. This incorporates all of those ingredients to create a magnificently creamy soup, strong with morel flavor, but not too overpowering. Serve with crusty bread or garlic croutons.
Cheese Babka
This Polish cheese babka is just like the one my grandmother served every Easter.