Medium French Bread Side Dish Marinade

Scallop Gratin

Name: Scallop Gratin
Prep time: 19 min
Cook time: 29 min
Total time: 48 min
Yield: 4 servings
Cuisine: French
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

Total Time

48 min

19m prep · 29m cook

Servings

4 people

Rating

—

Difficulty

Medium

126 views

Gluten Free Vegetarian Nut Free Seafood / Shellfish Broil Gluten-Free Nut-Free Fried sweet spicy savory umami european greek middle eastern region sour plant_based french italian main bitter

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.