By Kelly Lenihan
September 7, 2017
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Author Notes: Sea scallops, saffron, creme fraiche, and zucchini – a fabulous combo! This gratin is quick, tasty, and wildly versatile.Kelly Lenihan

Serves: 2

  • 8 sea scallops
  • 1/4 cup crème fraîche
  • 1 pinch saffron threads
  • sea salt
  • 2 zucchini
  • hazelnut meal
  1. Preheat oven to 450 degrees F.
  2. Arrange scallops in a small greased baking dish. Combine creme fraiche, saffron threads, zest and sea salt in small bowl. Toss with sea scallops. Sprinkle a layer of hazelnut meal (or breadcrumbs, Panko, pistachio, or Parmesan) over scallops.
  3. Bake 4-5 minutes. Then adjust heat to broil and leave dish under the broiler for 1-2 minutes until lightly browned.
  4. Meanwhile, wash and peel zucchini and discard the outer skin. Using a spiralizer or julienne peeler (or continue using a regular swivel peeler), peel lengthwise strips until reaching the seedy cores. Arrange zucchini “noodles” on two serving plates.
  5. Arrange scallops over zucchini and serve immediately.
  6. TIP: In case you are wondering why I introduced this dish as “versatile” – well – skip the saffron and use basil, parsley, curry, or cinnamon – just about any spice or herb you wish – and you’ll create a fabulous dish! What treasure does your spice cabinet hold that will elevate this dish?
  7. This recipe was inspired by a recipe on All Recipes.

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