In my opinion the best way to prepare fresh scallops is a simple gratin. The only real way to ruin this recipe is to use the wrong scallops. And by wrong I mean any scallops that have been soaked in a brine with preservatives. These are easy to identify because they usually sit in a pool of milky liquid. What you want is usually sold as wild 'day boat' 'diver' or 'dry packed' scallops. They are really expensive and worth every penny. Serve with a baguette for dipping.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Food Wishes | 2015-03-12 22:50:32 |  421,822 Views |
Scallop Gratin – Quick and Easy Baked Scallop Gratin
2 tablespoons unsalted butter or if needed melted divided
¼ cup crème fraîche
1 teaspoon grated lemon peel
