Baked Scallops

baked scallops
Photo: Bryan Gardner
Prep Time:
30 mins
Total Time:
30 mins

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.


  • 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

  • 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


  1. Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside.

  2. In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat.

  3. 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.

  4. 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.

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