Baked Scallops Au Gratin

1 2 pound sea scallops. Whisk creme fraiche white wine lemon zest cayenne pepper and kosher salt together in a bowl until sauce is smooth. Cook and stir for 2 minutes or until thickened.

Camila Farah

1 3 cup japanese breadcrumbs panko or fine dry breadcrumbs. Let sit until flavors begin to blend about 5 minutes. Scallops au gratin with jarlsberg cheese rock recipes salt jarlsberg cheese bread crumbs butter garlic milk melted butter and 3 more baked scallops au gratin myrecipes. Baked scallops au gratin pound sea scallops 1 3 cup japanese breadcrumbs panko or fine dry breadcrumbs 2 tablespoons butter melted 1 tablespoon fresh lemon juice 1 small garlic clove finely minced teaspoon salt teaspoon freshly ground black pepper. In a large skillet saute scallops and onion in butter until scallops are opaque.

Scallops are bivalve mollusks meaning they have two connected shells. Bring to a boil. The part of the scallop that s most often eaten is the abductor muscle that opens and closes the shell it ranges in color from pale ivory to beige. With only 5 ingredients and taking less than 20 minutes to prepare you ll have a 5 star meal in no time. Stir in asiago cheese until melted.

Add the scallops mushrooms and tarragon to the sauce. Add milk mixture to the skillet. Place scallops in sauce and toss to coat. Baked scallops au gratin is a dish that s sure to impress guests. Remove with a slotted spoon.

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Remove with a slotted spoon. Add the scallops mushrooms and tarragon to the sauce. Scallops are bivalve mollusks meaning they have two connected shells. 1 3 cup japanese breadcrumbs panko or fine dry breadcrumbs.