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Scallop gratin

You’ll love the flavours of tarragon and scallops housed in a creamy gratin sauce.

How long will it take?

30 minutes

What’s the serving size?

Serves 2


What do I need?

  • 2 tablespoons melted butter, or as needed, divided
  • ¼ cup crème fraiche
  • ¼ cup white wine
  • 1 teaspoon lemon zest
  • 1 pinch cayenne pepper, or to taste
  • 1 pinch salt, or to taste
  • 8 scallops
  • 2 tablespoons finely grated Parmesan
  • 2 tablespoons chopped fresh tarragon

How do I make it?

  1. Preheat oven to 230C. Brush 2 small gratin dishes with 1 tablespoon of melted butter.
  2. Whisk crème fraiche, white wine, lemon zest, cayenne pepper and salt together in a bowl until sauce is smooth.
  3. Place scallops in sauce and toss to coat; let sit until flavours begin to blend, about 5 minutes.
  4. Divide scallops between prepared gratin dishes and pour remaining crème fraiche sauce over the top. Top with tarragon and parmesan cheese. Drizzle remaining butter over the top.
  5. Bake in oven for 4 minutes, then turn oven setting to grill and continue cooking until scallops are golden brown, slightly springy and opaque (approx. 2 to 4 minutes).

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