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. When I asked him if it was a 5-star recipe he said YES. I had to agree with him. I couldn't get fresh tarragon at the grocery store but since I don't care for tarragon I wasn't too disappointed and picked up some fresh marjoram instead. I have to say that homemade creme fraiche makes my heart sing so I loved that part of the recipe. I forgot to pick up a lemon at the grocery store and today being Good Friday everything was closed. I went to our local fish and chip store out of desperation and asked if they would sell me a lemon and they gave me one no charge! I knew the recipe would have missed the lemon zest. The scallops were delicious but I thoroughly enjoyed dipping the French bread in the sauce. It was pricey but it was worth it. What a treat!
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 drops of Bristol Cream sherry to the sauce mix. It gave an unbelievable depth of flavor. We served this with Steamy Microwave Zucchini. That recipe is on this site. The third time I made it I put a slice of whole grain Oatnut bread on the bottom of the serving plates topped it with the zucchini and poured the baked scallop gratin over the top of each serving. The sauce from the gratin flavors the zucchini and soaks into the bread. This is a wonderful low calorie one-dish meal that is quick to make and everyone loves it.
no i didn't make any changes and it came very good will make again and share it some friends.
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 important that the scallops are nice and dry and I am reducing the amount of wine (I use dry vermouth) a bit so the marinade is thicker. I like another poster's idea of placing a slice of baguette in the bottom of the gratin dish to soak up the sauce. I will do that next time.
This was awesome. I took recommendation to serve with a zesty micrwave squash and layered it all over oat bread to soak up the juice. Wife said it was better than going out. Thanks to all for the recepie and the suggestion.
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 instead of white wine as I usually substitute and we loved the delicate way the scallops cooked and the divine sauce laced with the flavors of lemon wine and tarragon. This is good enough for a formal dinner party!
This is such a great recipe for scallops and can be tweaked in so many ways. I followed the basic recipe and served over cooked fettucini along with steamed broccoli drizzled with a garlic butter sauce then sprinkled finely grated fresh parmigiano reggiano and finely chopped fresh basil over the entire dish. This is a real treat. And my wife said I HAVE TO make this again.
Taste was delicious but the consistency was too watery. Next time we'd make a reduction with the white wine and tarragon.
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 Monterrey Jack and parsley) think I will try a less sweet white wine also I used a Reisling because f2f hats what I had
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 written. I used my fancy gratin dishes. I lovingly tossed the scallops into the mixture. It looked good. It sounded good. I poured the remainder of the mixture on top of the scallops. I dressed them with some finely (microplane) grated parmesan and poured the rest of the butter on top. I baked them at 450 degrees. I broiled them for 4 minutes as well. I scooped them onto our plates beside the prime rib for the ultimate surf & turf. The sauce was runny at best. The flavor was well meh. I don't know where I may have gone wrong other than the aforementioned scallops.
