Ingredients
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2 tablespoons unsalted butter, or as needed, melted, divided
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¼ cup crème fraîche
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¼ cup white wine
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1 teaspoon grated lemon zest
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1 pinch cayenne pepper, or to taste
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1 pinch kosher salt, or to taste
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8 dry-pack sea scallops
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2 tablespoons chopped fresh tarragon
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2 tablespoons finely grated Parmesan cheese
Directions
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Preheat the oven to 450 degrees F (230 degrees C). Brush 2 small gratin dishes with 1 tablespoon melted butter.
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Whisk crème fraîche, white wine, lemon zest, cayenne pepper, and kosher salt together in a bowl until smooth; add scallops and toss to coat. Let sit until flavors begin to meld, about 5 minutes.
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Divide scallops between prepared gratin dishes; pour remaining crème fraîche sauce over top. Top with tarragon and Parmesan cheese; drizzle remaining 1 tablespoon butter over top.
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Bake in the preheated oven for 4 minutes. Increase oven setting to broil; continue cooking until scallops golden brown, slightly springy, and opaque, 2 to 4 minutes more.
Nutrition Facts (per serving)
354 | Calories |
26g | Fat |
3g | Carbs |
24g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 2 | |
Calories 354 | |
% Daily Value * | |
Total Fat 26g | 33% |
Saturated Fat 15g | 77% |
Cholesterol 123mg | 41% |
Sodium 605mg | 26% |
Total Carbohydrate 3g | 1% |
Dietary Fiber 0g | 0% |
Total Sugars 1g | |
Protein 24g | 48% |
Vitamin C 2mg | 2% |
Calcium 175mg | 13% |
Iron 3mg | 16% |
Potassium 484mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.