As far as Im concerned, a to hand gratin is the most delicious habit to cook lighthearted scallops. The by yourself legitimate pretension to screw this recipe happening would be to use the wrong scallops. And by wrong, I object any scallops that have been soaked in a preservative brine. These are easy to identify, as theyre usually sitting in a pool of milky liquid. What you nonappearance are usually sold as wild day-boat, diver, or dry-pack scallops. They are in fact in point of fact expensive, and worth entirely penny. service with French bread for dipping.
The ingredient of Scallop Gratin
- 2 tablespoons melted butter, or as needed, divided
- u00bc cup creme fraiche
- u00bc 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 open tarragon
- 2 tablespoons finely grated Parmesan cheese
The instruction how to make Scallop Gratin
- Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes later than 1 tablespoon melted butter.
- disconcert 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, virtually 5 minutes. Divide scallops amongst prepared gratin dishes and pour permanent creme fraiche sauce beyond the top. culmination in imitation of tarragon and Parmesan cheese. Drizzle steadfast butter more than the top.
- Bake in the preheated oven for 4 minutes. accumulation oven setting to broil and continue cooking until scallops are golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutritions of Scallop Gratin
calories: 353.6 caloriescarbohydrateContent: 2.6 g
cholesterolContent: 122.5 mg
fatContent: 25.5 g
fiberContent: 0.1 g
proteinContent: 23.8 g
saturatedFatContent: 15.4 g
servingSize:
sodiumContent: 605.1 mg
sugarContent: 1.4 g
transFatContent:
unsaturatedFatContent:
