Food & Cooking Recipes Appetizers Baked Scallops Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on February 15, 2018 Rate PRINT Share Close Photo: Bryan Gardner Prep Time: 30 mins Total Time: 30 mins Servings: 4 The pan juices that are released from baking the scallops mix with creme fraiche and white wine to create a delicious garlicky sauce. Serve this gratin with crusty bread for dipping, or for a heartier dish, serve over thin spaghetti tossed in olive oil. Ingredients ¼ cup plus 1 tablespoon unsalted butter, melted ¼ cup creme fraiche 3 tablespoons dry white wine, such as sauvignon blanc 1 teaspoon finely grated lemon zest (from 1 lemon) Kosher salt and freshly ground pepper 1 pound bay scallops, tough muscle removed if necessary and patted dry ⅔ cup panko breadcrumbs ½ cup grated Parmesan 2 cloves garlic, minced (2 teaspoons) 1 tablespoon finely chopped fresh red chile, such as Fresno or red serrano 3 tablespoons chopped fresh flat-leaf parsley Crusty bread, for serving Directions Preheat oven to 425 degrees. Coat bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon butter; set aside. In a medium bowl, whisk together creme fraiche, wine, and lemon zest; season with 1/2 teaspoon salt. Add scallops, tossing to coat. In a small bowl, mix together panko, Parmesan, garlic, chile, and remaining 1/4 cup butter. Add scallops to prepared dish, then pour creme fraiche mixture evenly over top. Top with panko mixture and a few grinds of pepper. Bake until sizzling and golden, about 8 minutes. Switch oven to broiler setting; broil until breadcrumbs are browned, about 1 minute more. Sprinkle with parsley; serve immediately, with crusty bread. Rate It PRINT