The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil.
Ingredients
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¼ cup plus 1 tablespoon unsalted butter, melted
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¼ cup creme fraiche
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3 tablespoons dry white wine, such as sauvignon blanc
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1 teaspoon finely grated lemon zest (from 1 lemon)
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Kosher salt and freshly ground pepper
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1 pound bay scallops, tough muscle removed if necessary and patted dry
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⅔ cup panko breadcrumbs
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½ cup grated Parmesan
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2 cloves garlic, minced (2 teaspoons)
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1 tablespoon finely chopped fresh red chile, such as Fresno or red serrano
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3 tablespoons chopped fresh flat-leaf parsley
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Crusty bread, for serving
Directions
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Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside.
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In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat.
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In a small bowl, mix together panko, Parmesan, garlic, chile, and remaining 1/4 cup butter. Add scallops to prepared dish, then pour creme fraiche mixture evenly over top. Top with panko mixture and a few grinds of pepper.
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Bake until sizzling and golden, about 8 minutes. Switch oven to broiler setting; broil until breadcrumbs are browned, about 1 minute more. Sprinkle with parsley; serve immediately, with crusty bread.