Food & Cooking Recipes Appetizers Baked Scallops Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 15, 2018 Print Rate It Share Share Tweet Pin Email Photo: Bryan Gardner Prep Time: 30 mins Total Time: 30 mins Servings: 4 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 ¼ cup plus 1 tablespoon unsalted butter, melted ¼ 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 ⅔ cup panko breadcrumbs ½ 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 Directions Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside. In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat. 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. 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. Rate it Print