Scallop Gratin

Name: Scallop Gratin
Ingredients: 2 tablespoons melted butter, or as needed, divided; 1/4 cup creme fraiche; 1/4 cup white wine; 1 teaspoon 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

9 ingredients

9 steps

Ingredients

2 tablespoons melted butter, or as needed, divided
1/4 cup creme fraiche
1/4 cup white wine
1 teaspoon 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

Directions

1

Preheat oven to 450 degrees F (230 degrees C).
2

Brush 2 small gratin dishes with 1 tablespoon melted butter.
3

Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth.
4

Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes.
5

Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top.
6

Top with tarragon and Parmesan cheese.
7

Drizzle remaining butter over the top.
8

Bake in the preheated oven for 4 minutes.
9

Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.