Scallops Gratin

• 8 sea scallops
• 1/4 cup creme fraiche
• 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. http://allrecipes.com/recipe/241739/scallop-gratin/

scallops, crueme fraueeche, saffron threads, salt, zucchini, hazelnut meal

Taken from food52.com/recipes/73004-scallops-gratin (may not work)