Servings: 2

¼ cup crème fraiche (or 50/50 sour cream/heavy cream) ¼ cup crème fraiche (or 50/50 sour cream/heavy cream)
1 tsp lemon zest 1 tsp lemon zest
Pinch of salt Pinch of salt
¼ cup white wine ¼ cup white wine
8 fresh scallops 8 fresh scallops
2 tbsp melted butter, plus more as needed 2 tbsp melted butter, plus more as needed
2 tbsp finely grated Parmesan 2 tbsp finely grated Parmesan

Preheat oven to 450 degrees.
Add the scallops to your baking dish. (or ramekins)
In a small bowl whisk together all other ingredients
Pour the sauce over the scallops and let them sit for five minutes before putting into the oven.
Bake for 5 minutes, then turn on the broiler and cook for an additional 1 to 2 minutes until the tops are golden brown.
Garnish with chives or cilantro