Baked Scallops

Name: Baked Scallops
Prep time: 30 min
Yield: 4
Ingredients: 1/4 cup plus 1 tablespoon unsalted butter, melted; 1/4 cup creme fraiche; 3 tablespoons dry white wine, such as sauvignon blanc; 1 teaspoon finely grated lemon zest (from 1 lemon); Kosher salt and freshly ground pepper; 1 pound bay scallops, tough muscle removed if necessary and patted dry; 2/3 cup panko breadcrumbs; 1/2 cup grated Parmesan; 2 cloves garlic, minced (2 teaspoons); 1 tablespoon finely chopped fresh red chile, such as Fresno or red serrano; 3 tablespoons chopped fresh flat-leaf parsley; Crusty bread, for serving

Baked Scallops was pinched from <a href="https://www.marthastewart.com/1525950/baked-scallops" target="_blank" rel="noopener">www.marthastewart.com.</a>

"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

•

1/4 cup plus 1 tablespoon unsalted butter, melted

•

1/4 cup creme fraiche

•

3 tablespoons dry white wine, such as sauvignon blanc

•

1 teaspoon finely grated lemon zest (from 1 lemon)

•

Kosher salt and freshly ground pepper

•

1 pound bay scallops, tough muscle removed if necessary and patted dry

•

2/3 cup panko breadcrumbs

•

1/2 cup grated Parmesan

•

2 cloves garlic, minced (2 teaspoons)

•

1 tablespoon finely chopped fresh red chile, such as Fresno or red serrano

•

3 tablespoons chopped fresh flat-leaf parsley

•

Crusty bread, for serving

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