Ingredients
2
2 servings
- •2 tablespoons melted butter, or as needed, divided
- •¼ cup creme fraiche
- •¼ 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
Instructions
- Preheat oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
- 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.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 354
- Carbohydrate: 3g
- Fat: 26g
- Fiber: 0g
- Protein: 24g
- Sugar: 1g
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