Martha Stewart Baked Scallops

Martha Stewart baked scallops take 30 minutes and just bay scallops, creme fraiche and panko to make a sizzling, golden seafood gratin with a garlicky white wine sauce. Try this easy party appetizer for date night or holiday dinners, since it's a quick one-dish bake that you serve with crusty bread.

Pat the bay scallops completely dry before they hit the creme fraiche mixture, because extra moisture waters down the sauce. Skip it and the gratin bakes up thin and soupy instead of rich and creamy.

Martha stirs the garlic and a chopped fresh red chile right into the buttery panko topping, so the heat toasts into the crumbs instead of getting lost in the sauce. A final minute under the broiler then browns the crust, which gives the soft scallops a crunchy lid.

Martha Stewart Baked Scallops

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Course: AppetizerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

9

minutes

Calories

390

kcal

Tender bay scallops bake under a crunchy, buttery panko and Parmesan crust, with creme fraiche and white wine pooling into a garlicky sauce underneath. A quick blast under the broiler browns the top just before serving.

Ingredients

• 1/4 cup plus 1 tablespoon unsalted butter, melted
  

• 1/4 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
  

• 2/3 cup panko breadcrumbs
  

• 1/2 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

• Prep the baking dish: Preheat the oven to 425°F. Then coat the bottom of a 1 1/2-quart shallow baking dish with 1 tablespoon of the melted butter and set it aside.
• Make the creamy sauce: Whisk 1/4 cup creme fraiche, 3 tablespoons dry white wine and 1 teaspoon lemon zest in a medium bowl, then season with 1/2 teaspoon kosher salt. Add the 1 pound bay scallops and toss until every one is coated.
• Mix the panko topping: Combine 2/3 cup panko, 1/2 cup grated Parmesan, 2 minced garlic cloves, 1 tablespoon chopped red chile and the remaining 1/4 cup melted butter in a small bowl. Stir until the crumbs look evenly moistened.
• Assemble the gratin: Add the scallops to the buttered dish, then pour the creme fraiche mixture evenly over the top. Finish with the panko mixture and a few grinds of black pepper.
• Bake until golden: Bake for about 8 minutes, until the dish is sizzling and the topping turns golden. Once it looks bubbly around the edges, you're ready for the broiler.
• Broil and serve: Switch the oven to broil and cook for about 1 minute more, until the breadcrumbs are browned. Sprinkle 3 tablespoons chopped parsley on top and serve right away with crusty bread.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Pyrex 9x13 glass baking dish, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use sea scallops instead of bay scallops?

Sea scallops are much larger, so cut each one into quarters to get pieces about the size of bay scallops. That way they cook through in the same 8 minutes instead of staying raw in the middle.

Can I make baked scallops ahead of time?

You can mix the panko topping and the creme fraiche sauce a few hours ahead and keep them in the fridge. Toss the scallops in and assemble right before baking, because scallops turn mushy if they sit in the wet mixture for long.

How do I store and reheat leftovers?

Honestly, scallops are best eaten right away because they turn rubbery when reheated. If you do have leftovers, keep them in the fridge for 1 day and warm them gently at 300°F for a few minutes, never in the microwave.

What can I use if I don't have creme fraiche?

Full-fat sour cream is the easiest swap, since it has the same tang and thickness. Mascarpone thinned with a splash of lemon juice also works, though it makes the sauce a little richer.

What's the most common mistake with this recipe?

Overcooking is the big one, since small bay scallops go from tender to rubbery quickly. Pull the dish as soon as the topping is browned after that final minute under the broiler, and don't walk away while it's under the heat.