Scallop Gratin
Description
In Chef John's recipe for simple scallop gratin, fresh scallops, creme fraiche, and tarragon are the secret ingredients.
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 the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
2
Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
3
Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
4
Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.