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My review
Scallop Gratin
56k
Chef John
"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."
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Ingredients
30 m servings 354Original recipe yields 2 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
4/3/2015
I do enjoy scallops, but Corey absolutely loves them. When he dug into these scallops, he was definitely happy. I asked him if there was anything about them he didn't like, the answer was NO. Wh...
Most helpful critical review
12/25/2017
Meh. I wouldn't make it again. To be fair I didn't use dry pack scallops. I bought seafood counter sea scallops. I did dry them very well so they were not wet. I made everything else exactly as...
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4/3/2015
I do enjoy scallops, but Corey absolutely loves them. When he dug into these scallops, he was definitely happy. I asked him if there was anything about them he didn't like, the answer was NO. Wh...
6/6/2015
This scallop dish is pure heaven. I followed Chef John's recipe exactly. You must use fresh tarragon. The sauce was so good I actually licked my plate. The second time I made this, I added a few...
9/10/2016
no i didn't make any changes and it came very good will make again, and share it some friends.
12/15/2015
I could not find crème fraiche the first time I made it, so I substituted mayonnaise. It was still very good. I have since made it with crème fraiche and I'm not sure which is better. It is very...
2/20/2018
Wow, this is an amazing way to serve scallops! My husband is normally the seafood chef in our home, but when he tasted these, he said he bowed to me as the scallop chef! I used vermouth instea...
1/12/2017
My husband loved this! My kids not so much. This my first time making scallops (SO expensive!) and I'm glad it turned out well.
10/2/2016
this recipe was really good! I even substituted some . of the ingredients because I didn't have the exact items in my pantry. next time I will make sure I have the parmesan and tarragon (used ...
2/21/2016
Taste was delicious but the consistency was too watery. Next time we'd make a reduction with the white wine and tarragon.