- 1/4 cup crème fraiche.
- 1/4 cup decent white wine.
- ometimes attached to the side of the scallop).
- 2 tsp chopped fresh tarragon.
- 2 tablespoon finely grated Parmesan.
- French bread to dip.
- 8 fresh scallops (mine were trimmed, but if need be, pull off any “feet,” which are tough, small pieces of muscle.
- Pinch of salt.
- Pinch of cayenne.
- 1 teaspoon lemon zest.
- 2 tablespoon melted butter, plus more as needed.
- Preheat the oven to 425 degrees F. Place 6 (6-inch round) gratin dishes on a sheet pan.
- To make the topping, place the butter in the bowl of an electric mixer fitted with the paddle attachment (you can also use a hand mixer). With the mixer on low speed, add the garlic, shallot, prosciutto, parsley, lemon juice, Pernod, salt, and pepper and mix until combined. With the mixer still on low, add the olive oil slowly as though making mayonnaise, until combined. Fold the panko in with a rubber spatula and set aside.
- Preheat the broiler, if it’s separate from your oven.
- Place 1 tablespoon of the wine in the bottom of each gratin dish. With a small sharp knife, remove the white muscle and membrane from the side of each scallop and discard. Pat the scallops dry with paper towels and distribute them among the 3 dishes. Spoon the garlic butter evenly over the top of the scallops. Bake for 10 to 12 minutes, until the topping is golden and sizzling and the scallops are barely done. If you want the top crustier, place the dishes under the broiler for 2 minutes, until browned. Finish with a squeeze of fresh lemon juice and a sprinkling of chopped parsley and serve immediately with crusty French bread.