Scallop is a name commonly applied to any of a number of species of saltwater clams. One of the most popular scallops for eating is the Atlantic sea scallop, harvested in the cold water off the northeastern coast of the United States. The edible part is the adductor muscle, which is firm, white, and meaty. The earliest known documented recipe for scallops was published in 1846 in Miss Beecher’s Domestic Receipt Book. It called for sautéing, but there are many ways to prepare scallops. They have a rich, sweet flavor and tender texture when prepared correctly. Once overfished, the wild sea scallop population is now thriving due to conservation and sustainability efforts.
Recipe Servings: 4
Ingredients
- ¼ cup and 1 Tbsp unsalted butter, melted and divided
- 3 Tbsp dry white wine
- Kosher salt and freshly ground black pepper, to taste
- ⅔ cup dry breadcrumbs
- 2 garlic cloves, minced
- 3 Tbsp fresh parsley, chopped
- ¼ cup crème fraiche
- 1 tsp lemon zest, finely grated
- 1 lb scallops
- ½ cup Parmesan, grated
- 1 Tbsp fresh red chile, chopped
Directions
- Prepare the scallops by removing the hard little muscle that is attached to the side of them. Rinse the scallops under very cold water and pat completely dry.
- Preheat the oven to 425°F.
- Grease the bottom of a shallow baking dish with 1 tablespoon of butter and set it aside.
- Whisk together the crème fraiche, wine, lemon zest, and ½ teaspoon salt in a medium bowl. Add the scallops and toss to coat them in the sauce.
- Mix together the breadcrumbs, Parmesan, garlic, chile, and ¼ cup butter in a small bowl.
- Place the scallops in the prepared baking dish and pour the crème fraiche mixture evenly over them.
- Top the scallops with the breadcrumb mixture and sprinkle with pepper.
- Bake the scallops for about 8 minutes or until they are sizzling and golden colored. Switch the oven to the broil setting and broil for about 2 minutes or until the breadcrumbs are browned.
- Remove the dish from the oven and sprinkle the scallops with parsley.
- Serve the scallops immediately.
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