Scallop Gratin

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."
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Ingredients

30 m servings 354 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 354 kcal
  • 18%
  • Fat:
  • 25.5 g
  • 39%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 23.8 g
  • 48%
  • Cholesterol:
  • 123 mg
  • 41%
  • Sodium:
  • 605 mg
  • 24%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
  2. 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.
  3. 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.

Reviews

Read all reviews 6
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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...

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...

Taste was delicious but the consistency was too watery. Next time we'd make a reduction with the white wine and tarragon.

no i didn't make any changes and it came very good will make again, and share it some friends.

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...

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...

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