SCALLOP GRATIN
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.
Provided by Chef John
Categories Seafood Shellfish Scallops
Time 30m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
- Whisk creme fraiche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until sauce is smooth. Place scallops in sauce and toss to coat; let sit until flavors begin to blend, about 5 minutes. Divide scallops between prepared gratin dishes and pour remaining creme fraiche sauce over the top. Top with tarragon and Parmesan cheese. Drizzle remaining butter over the top.
- Bake in the preheated oven for 4 minutes. Increase oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 2.6 g, Cholesterol 122.5 mg, Fat 25.5 g, Fiber 0.1 g, Protein 23.8 g, SaturatedFat 15.4 g, Sodium 605.1 mg, Sugar 1.4 g
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Star Athey
[email protected]I would definitely recommend this recipe to anyone who loves to cook seafood.
Breann Fair
[email protected]This dish was a great way to impress my family.
Abhaya Bhim
[email protected]I can't wait to make this dish for my next dinner party.
Go Go
[email protected]This dish was a great way to try a new cuisine.
Djpureboy ismail
[email protected]I would definitely recommend this recipe to anyone who loves to entertain.
Md Miton Paramanik Pmf
[email protected]This dish was a great way to use up leftover ingredients.
Albina Sabijon
[email protected]I can't wait to try this dish with different variations.
Mujulizi Rogers
[email protected]This dish was a great way to learn a new cooking technique.
NOYON AHMED
[email protected]I would definitely recommend this recipe to anyone who loves to cook.
daREAL DOOM
[email protected]This dish was a great way to try something new.
Eva Nava
[email protected]I can't wait to make this dish again!
Chiquito Crasto
[email protected]This dish was a great way to use up leftover scallops.
Julius Thank God
[email protected]I would definitely recommend this recipe to anyone who loves seafood.
Aida Tuuti
[email protected]This dish was a great way to impress my guests.
ramesh sachin
[email protected]The sauce was rich and flavorful, and it complimented the scallops perfectly.
Neo Hlakane
[email protected]The scallops were cooked perfectly - they were seared on the outside and tender on the inside.
Jubayer Hossain
[email protected]This dish was so easy to make, and it turned out so well! I'm not a professional chef, but this recipe made me feel like one.
Alexander Victor
[email protected]I made this scallop gratin for a dinner party I was hosting, and it was a huge hit! Everyone loved the delicate flavor of the scallops and the creamy sauce.
Namutebi Fatuma
[email protected]This scallop gratin was absolutely delicious! The scallops were cooked to perfection, and the sauce was rich and flavorful. I would definitely recommend this recipe to anyone who loves seafood.