Scallop Gratin � When it Comes to Scallops, Dry is Good

As far as I�m concerned, a simple gratin is the most delicious way to cook fresh scallops. The technique is infinitely adaptable, and as long as you�re keeping an eye on things during the broiler step, not a lot can go wrong. In fact, the only real way to screw this recipe up would be to use the wrong scallops.

And by �wrong,� I mean any that have been soaked in a preservative brine. These are easy to identify, as they�re usually sitting in a pool of milky liquid. What you want are usually sold as wild �day-boat,� �diver,� or �dry-pack� scallops. They are really expensive, and worth every penny.

Brined scallops have an unpleasant aftertaste, leak out tons of water, and shrink down to nothing. Other than that, they�re great. Ideally you�re getting your scallops fresh, but frozen will work, as long as the ingredient label says nothing but �scallops.� You�ll also want to thaw them slowly, and pat dry thoroughly before using.

This is a great dish for parties, as you can prep your ramekins ahead of time, and then pop them in the oven when you�re ready. I can�t give exact times, since this will depend on the size of your scallops, and dish, but just start in a nice hot oven for a few minutes, and then finish under the broiler, until browned and just cooked through. When the scallops spring back to the touch, they should be done.

Like I said in the video, if you�re not confident cooking seafood, and/or haven�t worked with scallops before, this gratin is a great place to start. I hope you give it a try soon. Enjoy!

Ingredients for 2 portions:
1/4 cup cr�me fraiche

1 teaspoon lemon zest

Pinch of cayenne

Pinch of salt

1/4 cup decent white wine

8 fresh scallops (mine were trimmed, but if need be, pull off any �feet,� which are tough, small pieces of muscle sometimes attached to the side of the scallop)

2 tablespoon melted butter, plus more as needed

2 tsp chopped fresh tarragon

2 tablespoon finely grated Parmesan

French bread to dip