Scallop Gratin

01Method

1. 1

   Heat the oven to 450°F (230°C). Coat 2 small gratin dishes with half the melted butter.

2. 2

   In a bowl, whisk together the creme fraiche, white wine, lemon zest, cayenne, and salt until combined. Add the scallops, toss to coat, and leave to marinate for about 5 minutes.

3. 3

   Distribute the scallops evenly between the two dishes and spoon the remaining creme fraiche mixture over them. Scatter the tarragon and Parmesan on top, then drizzle with the remaining butter.

4. 4

   Place in the oven and bake for 4 minutes. Switch the oven to broil and continue until the scallops are golden, slightly springy, and opaque, another 2 to 4 minutes.