-
-
My review
Scallop Gratin
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."
Added to shopping list.
Go to shopping list.
Ingredients
30 m servings 354 calsOriginal recipe yields 2 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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
Per Serving: 354 calories; 25.5 g fat; 2.6 g carbohydrates; 23.8 g protein; 123 mg cholesterol; 605 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 2329 Ratings
-
-
-
-
-
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...
Most helpful
Most positive
Least positive
Newest
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...
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...
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 ...
9/10/2016
no i didn't make any changes and it came very good will make again, and share it some friends.
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.